Vegetarian Ramen with Shiitakes and Soft Eggs
By Alli BerkeyPublished on December 13, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons toasted sesame oil 8 ounces shiitake mushrooms, stemmed and sliced thin6 scallions, cut into 1-inch pieces1 (2-inch) piece ginger, peeled and cut into matchsticks2 tablespoons white miso 8 cups vegetable broth 3 (3-ounce) packages ramen noodles, seasoning packets discarded2 ounces (2 cups) baby spinach 4 soft-cooked large eggs, halvedAsian chili-garlic sauce
Before You Begin
For soft-cooked eggs with set whites and fluid yolks, boil the eggs for 6 minutes.
Instructions
- Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and scallions and cook until lightly browned and tender, about 5 minutes. Stir in ginger and miso and cook until fragrant, about 30 seconds. Whisk in broth and bring to boil.
- Add ramen and cook, stirring occasionally to break up noodles, until tender, about 3 minutes. Off heat, stir in spinach
- Divide broth, noodles, and vegetables evenly among 4 bowls. Top each portion with 1 egg. Serve with chili-garlic sauce.
Time
30 minutesYield
Serves 4Ingredients
3 tablespoons toasted sesame oil
8 ounces shiitake mushrooms, stemmed and sliced thin
6 scallions, cut into 1-inch pieces
1 (2-inch) piece ginger, peeled and cut into matchsticks
2 tablespoons white miso
8 cups vegetable broth
3 (3-ounce) packages ramen noodles, seasoning packets discarded
2 ounces (2 cups) baby spinach
4 soft-cooked large eggs, halved
Asian chili-garlic sauce
Ingredients
3 tablespoons toasted sesame oil
8 ounces shiitake mushrooms, stemmed and sliced thin
6 scallions, cut into 1-inch pieces
1 (2-inch) piece ginger, peeled and cut into matchsticks
2 tablespoons white miso
8 cups vegetable broth
3 (3-ounce) packages ramen noodles, seasoning packets discarded
2 ounces (2 cups) baby spinach
4 soft-cooked large eggs, halved
Asian chili-garlic sauce
Ingredients
3 tablespoons toasted sesame oil
8 ounces shiitake mushrooms, stemmed and sliced thin
6 scallions, cut into 1-inch pieces
1 (2-inch) piece ginger, peeled and cut into matchsticks
2 tablespoons white miso
8 cups vegetable broth
3 (3-ounce) packages ramen noodles, seasoning packets discarded
2 ounces (2 cups) baby spinach
4 soft-cooked large eggs, halved
Asian chili-garlic sauce
Why This Recipe Works
Adding miso to lightly browned vegetables gave the broth extra sweet-savory flavor.
Before You Begin
For soft-cooked eggs with set whites and fluid yolks, boil the eggs for 6 minutes.
Instructions
- Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and scallions and cook until lightly browned and tender, about 5 minutes. Stir in ginger and miso and cook until fragrant, about 30 seconds. Whisk in broth and bring to boil.
- Add ramen and cook, stirring occasionally to break up noodles, until tender, about 3 minutes. Off heat, stir in spinach
- Divide broth, noodles, and vegetables evenly among 4 bowls. Top each portion with 1 egg. Serve with chili-garlic sauce.
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