Mushroom Ramen

Name: Mushroom Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Ingredients: 2 squares ramen (egg) noodles; 1 small onion, diced; 2 inch piece ginger, peeled and diced; 3 clove garlic, minced; 0.5 pound mushrooms (I used re hydrated lobster and shiitake); 1 box organic vegetable/beef/chicken stock; 0.5 teaspoon sesame oil; 3 tbsp dark soy sauce; 1 tbsp Sriracha (more if you like things spicy); 2 tbsp rice vinegar; 0.5 teaspoon ground cumin; 2 tbsp lime juice; 0 handful of spinach leaves; 0 handful of sprouts; 0.5 cup cilantro leaves

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Pantoh_Together

Prep10 min

Cook20 min

Total30 min

Servings1

Difficultyeasy

JapaneseLunchDinner / Supper

Ingredients

2squares ramen (egg) noodles
1 smallonion, diced
2 inchpiece ginger, peeled and diced
3 clovegarlic, minced
0.5 poundmushrooms (I used re hydrated lobster and shiitake)
1 boxorganic vegetable/beef/chicken stock
0.5 teaspoonsesame oil
3 tbspdark soy sauce
1 tbspSriracha (more if you like things spicy)
2 tbsprice vinegar
0.5 teaspoonground cumin
2 tbsplime juice
0handful of spinach leaves
0handful of sprouts
0.5 cupcilantro leaves

Instructions

1
In a large pot of boiling water, cook the noodles to al dente according to package directions. Set aside.
2
Of the pot. Once the oil is shiny and hot, add the onions and ginger and cook until soft, 5 minutes. Add the garlic and stir until fragrant but not browning. Add the mushrooms and cook until they’ve released their liquid and are browning. Remove and reserve some of the mushrooms to garnish.
3
Add the stock, sesame oil, soy, hot sauce, vinegar and cumin. Turn heat up and bring the broth to a boil. Lower and let it simmer for 10 minutes.
4
Ladle into bowls and top with reserved mushrooms, spinach leaves (they will cook in the soup), cilantro and sprouts. Serve with extra Sriracha and soy sauce.