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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

  1. 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.
  2. 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.
  3. Add the ramen noodles and stir until the noodles are just tender, about 2-3 minutes.
  4. Stir in the rice wine vinegar. Taste and season with additional soy sauce and freshly ground black pepper, if needed.
  5. Garnish with soft boiled eggs, green onions and sesame seeds, and serve hot.
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