Ramen Noodle Mushroom Soup

Ramen Noodle Mushroom Soup

This stunning and flavourful soup transforms ordinary packaged ramen noodles into a gourmet meal.


INGREDIENTS

1/2 cup dried shiitake mushrooms
4 eggs
1 tbsp. vegetable oil
2 cups white button mushrooms, quartered or halved
1 garlic clove chopped
1 tbsp. chopped ginger
4 cups chicken stock or vegetable stock
1 cup water
1 tbsp. soy sauce, or to taste
1 tbsp. oyster sauce
1 tbsp. sugar
1 tbsp. rice wine vinegar
2 to 4 packages ramen noodles
4 baby bok choy, cut in half
2 green onions, sliced on the diagonal
3 to 4 radishes, sliced

Toasted Sesame Garnish
2 tbsp. sesame seeds
2 tsp. sea salt


PREPARATION

Soak shiitake mushrooms in hot water until soft, about 10 to 15 minutes. Drain and reserve soaking liquid. Remove any stems and slice if whole. Set aside.

For medium-cooked eggs, cook eggs in simmering water, about 6 to 8 minutes. Immediately, drain and run under cold water to stop the cooking process. When cool enough to handle, peel. Cut in half. Set aside.

Heat large saucepan over medium high heat. Add vegetable oil. When oil is hot, add mushrooms, garlic and ginger. Cook until mushrooms are tender, about 3 to 5 minutes. Stir in soaked and sliced shiitake mushrooms. Cook for 1 minute.

Add stock, reserved mushroom liquid, water, soy sauce, oyster sauce, sugar and rice wine vinegar. Bring to a boil.

Add 2 packages of ramen noodles to broth. If you like your soup with lots of noodles, add more. Cook for 2 minutes and then add bok choy. Cook until noodles are al dente and bok choy are tender crisp, about 1 minute.

Using tongs, divide noodles evenly among serving bowls. Ladle in broth. Arrange mushrooms, bok choy, egg, green onions and radish slices over top of noodles. Sprinkle with Toasted Sesame Garnish.

Toasted Sesame Garnish
Add sesame seeds and salt to a small frying pan over medium heat. Cook, stirring often, until sesame seeds are golden brown and fragrant, about 3 to 5 minutes.



Yield: 4 servings.

 

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