Ramen is the BEST. And, I’m not talking that packet stuff. I mean, what’s in those seasoning sachets anyway? Scratch that. I don’t want to know. It’s probably best that way.
Anyhoo. Homemade ramen. Sooo different. Basically, this is what you’re dealing with:
- Piping hot bowl of noodles.
- Loaded with fresh, good-for-you veg.
- Topped with a hit of protein (oh hey there, perfectly boiled egg).
- And (the best part) a totally slurp worthy, mushroom broth.
So we have established yum factor is high. But, the other thing you should know. Making ramen from scratch. Not hard at all. This whole delicious bowl of yum. 15 minutes. Start to finish. And in this case. Fast doesn’t mean flavourless. A good hit of mushrooms, gives the broth a full, rich, indescribably delicious flavour, in minutes. Literal minutes. If you’re anything like me (and I know you are) you will be slurping the last bits right from the bowl. I mean, who even cares if someone is watching? That amazingly good.
The other great thing about this recipe? Healthy without even trying. Plus, it’s awesome for people with special diets. It’s the best kind of vegetarian food. Warm and comforting AND it won’t leave you hungry. Want gluten free ramen? Use gluten free noodles and swap the soy sauce for tamari. Need it to be dairy free? Lucky you. This dish was born that way.
Guys, You might not have known it. At least until now. But, you need Mushroom Ramen in your life. It can brighten the darkest day. It’s healthy without tasting healthy. It’s quick. It’s easy. It’s the perfect bowl of soup.
And after you make it. Come back. Let’s talk about how good it was. I’m thinking: Mushroom Ramen appreciation society. Will you be a founding member with me? Let me know.Print
My favourite soup this Winter. Mushroom Ramen. Think, piping hot bowl of noodles, perfectly boiled egg, lots of fresh, veg, floating in a totally slurp worthy mushroom broth. And, it’s ready in just 15 minutes.
- 2 eggs
- 2 tsp olive oil
- 1 clove garlic
- 1cm knob ginger
- 200g swiss brown mushrooms
- 1 medium carrot
- 1 baby bok choy
- 2 ½ cups vegetable stock
- 1 cup water
- 1 tbs soy sauce or tamari, depending on your dietary requirements
- 200g pack of wok ready noodles, regular or gluten free depending on your dietary requirements
- Place the eggs in a small saucepan and cover with water. Bring the water to the boil, then reduce to a simmer for 7 minutes. Remove the eggs and run them under cold water. Set aside.
- Meanwhile, slice the mushrooms and carrot, separate and rinse the bok choy, mince the garlic and grate the ginger.
- Heat the olive oil in a large saucepan over medium heat and add the mushrooms, carrot, garlic and ginger, cook for 2 minutes stirring occasionally. Pour over the stock and bring to boil, then reduce to simmer. After simmering for 5 minutes, add the noodles and bok choy and cook for a further 2 minutes. Peel the eggs and cut them in half.
- Divide evenly between two bowls and top each bowl of Mushroom Ramen with a boiled egg.
- You can throw just about anything into this Mushroom Ramen recipe. It’s is a great way of using those leftover veggies in your crisper at the end of the week.
- If vegetarian meals aren’t your thing. Throw in some finely cut beef or shredded supermarket roast chicken.
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