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- Yield 4-6 servings 1x
Shiitake and king oyster mushrooms add rich, savory flavor to a comforting miso ramen broth with garlic and ginger. Top with soft-boiled eggs, green onions and sesame seeds for a hearty bowl.
Ingredients
Scale
- 1 tablespoon groundnut oil
- 2–3 cloves garlic, minced
- 1 medium onion, grated
- 1 tablespoons freshly grated ginger
- 1 pound shiitake & king oyster mushrooms, sliced
- 6 cups vegetable stock
- 1 (1-oz) pack dried shiitake mushrooms
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 2 (3.5-oz) packs instant ramen noodles, seasoning packet discarded
- 1 tablespoon rice wine vinegar
- Freshly ground black pepper, to taste
- Garnish:
- 4 soft boiled eggs, peeled and halved
- 2 green onions, thinly sliced
- 12 teaspoons sesame seeds
Instructions
- Heat the groundnut oil in a large stockpot or Dutch oven over medium heat. Add the garlic, onion, and ginger. Sauté stirring frequently until fragrant, about 1-2 minutes. Stir in the fresh mushrooms and cook until golden-brown, about 3-4 minutes.
- Add the stock, dried shiitake mushrooms, miso paste and soy sauce. Bring the soup to a boil, then reduce the heat to low, cover and simmer for about 15 minutes.
- Add the ramen noodles and stir until the noodles are just tender, about 2-3 minutes.
- Stir in the rice wine vinegar. Taste and season with additional soy sauce and freshly ground black pepper, if needed.
- Garnish with soft boiled eggs, green onions and sesame seeds, and serve hot.
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