Description
A rich and creamy ramen dish featuring earthy mushrooms and a coconut milk broth, perfect for any occasion.
Ingredients
- Curly ramen noodles: 200 grams
- Vegetable broth: 500 ml
- Coconut milk: 200 ml
- Mushrooms: 200 grams (shiitake or button)
- Soy sauce: 2 tablespoons
- Miso paste: 1 tablespoon
- Garlic: 2 cloves (minced)
- Ginger: 1 teaspoon (grated)
- Green scallions: 2 (sliced)
- Soft-boiled eggs: 2
- Sesame oil: 1 tablespoon
- Sesame seeds: 1 tablespoon
- Salt and pepper: To taste
Instructions
- Prepare the broth by heating vegetable broth and coconut milk in a pot, adding soy sauce and miso paste, and simmering for 5 minutes.
- Cook the curly ramen noodles in boiling water according to package instructions, then drain and set aside.
- Sauté sliced mushrooms in sesame oil until tender, then add minced garlic and grated ginger, cooking until fragrant.
- Combine the sautéed mushrooms with the broth, season to taste, and let simmer for a few more minutes.
- Assemble the ramen by placing cooked noodles in bowls, ladling broth over them, and topping with soft-boiled eggs, scallions, and sesame seeds.
Notes
- Customize with chili oil for spice or extra veggies for nutrition.
- Ensure not to overcook the noodles for the best texture.
- Store components separately if preparing ahead of time.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 180mg
Keywords: Creamy Mushroom Ramen, Comfort Food, Vegan Options, Easy Recipe