Last night I used more of my oyster mushrooms in a veg ramen! So good and comforting.
The video for this one doesn’t seem to be showing on YouTube, so please CLICK HERE TO VIEW THE VIDEO ON INSTAGRAM, or use the written recipe down below.
Mushroom Ramen Noodle Soup
TIME:
30 min
|
SERVES:
2-3 people
HARVEST:
Mushrooms, garlic, green onions/scallions, ginger, spinach or bok chop
| INGREDIENTS |
|---|
| 1 1/2 Tbsp. vegetable oil |
| 10 oz. sliced mushrooms |
| 1 Tbsp. minced garlic |
| 1 Tbsp. minced fresh ginger |
| 3-4 Tbsp. soy sauce |
| 6 cups vegetable stock (I use homemade stock) |
| 1 tsp. salt, or to taste (store bought broth may be salty already – taste and adjust) |
| 2 Tbsp. rice wine vinegar (can use red wine vinegar too) |
| 2 Tbsp. mirin (rice wine) |
| 1 Tbsp. sesame oil |
| 2 3-oz. pkg. ramen noodles, seasoning not included |
| 3/4 cup sliced scallions, white parts and green parts divided |
| 1 cup baby spinach leaves or bok chow |
| Sriracha (optional) |
DIRECTIONS:
- Wash and chop your vegetables.
- Heat the oil in a large stockpot and add mushrooms and white scallion parts. Sauté for about 5 minutes, until tender.
- Add the garlic and ginger. Sauté for 1 minute until aromatic.
- Add the soy sauce and vinegar. Stir and then add the veg stock and bring to a simmer. Stir in the mirin and spicy sesame oil. Taste for salt and adjust to your tastes.
- Cook the ramen noodles according to the package instructions (making sure not to use the seasoning packets). Stir for 3 minutes until the noodles are almost tender.
- Drain the noodles and add to bowls for serving. Add spinach next to the noodles. Strain broth with mushrooms snd scallions over the top of everything.
- Top with the green parts of the sliced scallions, and serve with extra soy sauce and sriracha available.
NOTES:
- You can also cook an egg into this dish for some added protein.