Check out this exotic mushroom ramen bowl recipe
Ramen, a dish with deep roots in Japanese culture, has evolved into a global comfort food favorite. Traditionally featuring wheat noodles in a meat or fish-based broth, it has seen many variations. We're focusing on an exotic mushroom ramen bowl that's both vegetarian and eggless, making it more accessible. Let's get cooking and bring this savory delight to your table, expanding its appeal.
Gather the following ingredients
For this recipe, you will need 200 grams of mixed mushrooms (shiitake, oyster, button), one-liter vegetable stock, two tablespoons of soy sauce, one tablespoon of vegetarian miso paste, 200 grams of ramen noodles, one small julienned carrot, 100 grams of baby spinach leaves, four sliced green onions, and one teaspoon grated ginger. Optional toppings include bamboo shoots or nori sheets.
Preparing the broth
Begin by heating a large pot over medium heat. Add the grated ginger and saute for about one minute until fragrant. Pour in the vegetable stock and bring to a simmer. Stir in the soy sauce and miso paste until fully dissolved. This forms the flavorful base of your ramen bowl. Keep this broth on a gentle simmer while you prepare the other components.
Cooking the noodles
In a separate pot, boil water and cook the ramen noodles as per the package's instructions, usually for about four minutes, until they are tender. After cooking, thoroughly drain them and set aside. It's crucial not to overcook the noodles, as they will soak up more liquid when added to the broth, potentially altering their ideal texture.
Sauteing mushrooms
While your noodles are cooking, heat a pan over medium heat with a splash of oil. Add your selection of mixed mushrooms to the pan. Saute these mushrooms for five to seven minutes, stirring occasionally, until they are golden brown and tender. This important step significantly enhances their flavor, making them an ideal complement to the savory broth of your ramen bowl.
Assembling your ramen bowl
To assemble your exotic mushroom ramen bowl, divide cooked noodles between bowls and ladle hot broth over them ensuring they're submerged. Top with sauteed mushrooms, add julienned carrots for crunch, and sprinkle baby spinach leaves which will wilt slightly from the hot broth. Once done, garnish with sliced green onions for freshness; add any additional toppings like bamboo shoots or nori sheets if desired.
