Easy Mushroom Ramen is my cure to the common cold, being cold and just being plain miserable.

Easy Mushroom ramen was really not my first ramen I planned on making. I saw so many different and delicious versions of this Japanese noodle soup on Pinterest and fellow bloggers blogs that I wanted to try. Some with pork belly, some with beef, some with spinach and some with just Japanese noodles. All of them of course with a oozing yellow boiled egg on top.

When a friend brought some mushrooms from a recent foraging trip, part of me was scared to death, I know so little about mushrooms. Isn’t it amazing to rely on shop packaging to make things less or more lethal to eat. Anyway she assured me of her knowledge and I was excited to start cooking. My initial idea was to make a creamy mushroom soup, but I have done that before. So it was me and a easy mushroom ramen.

Easy Mushroom Ramen

serves 6

Ingredients

First make your stock

1 large onion finely chopped

30 ml vegetable oil

1 clove garlic – finely chopped

1 cm piece ginger – grated

250 g cleaned and sliced mushrooms – try and use a variety

2 liters mushroom stock – made with dried mushrooms and boiling water

Now make the broth

2 liter or 4 cups clear mushroom stock

1 big chili – I keep mine whole

50 – 80 ml soy

10 ml miso paste – available at Eastern Supermarkets

10 ml sugar

juice of 1 lime

For serving

250 g – sliced mushrooms

20 ml vegetable oil

2 liter broth

1 clove garlic

1 cm piece ginger

500 g Japanese noodles

fresh bok choy for serving

6 soft boiled eggs

chopped chili

Method

First make your stock, this is a very important step. Because you work with mushrooms, it is really quick. Heat the oil in a wok or pot and add the the garlic, ginger and onion. Saute for 2 minutes. Add the mushrooms and really take time to get good color on those mushrooms. Once the mushrooms have a good color and you have lots of flavor in the wok, add the mushrooms stock and boil for at least 15 minutes. Pass the stock through a cloth or sieve and keep until needed. Discard or the mushrooms and onion that was used for the stock

To make the broth

Place the clear stock in a pot and heat. Add the chili, miso, soy, sugar,grated the garlic and ginger into the pot. Add the noodles and cook in the stock until soft. While this is happening, heat some oil in a frying pan and fry the remaining mushrooms on high heat until golden brown. Once the noodles are soft, serve the broth and noodles with the fried mushrooms and a boiled egg on top. If you are using bok choy, quickly add it to the broth for the last 2 minutes.

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