Mushroom Miso Ramen
Prep Time: 15 mins. | Cook Time: 20 mins.
Ingredients
5 slices of double smoked bacon
1 cup fresh crimini mushrooms, sliced
¼ white onion
1 tablespoon miso paste
2 tablespoons soy sauce
2 cloves of garlic, smashed
1 package dried ramen noodles
2 eggs, soft boiled
½ cup carrots, sliced finely into matchsticks
4 small heads of bok choy, halved or quartered depending on size
½ cup bunapi or enoki mushrooms
2 scallions, green stalks thinly sliced
2 radishes, thinly sliced
1 sheet nori, thinly sliced strips
1/3 cup pea shoots
1 teaspoon sesame seeds
Method
1. In a saucepan over medium-high heat, add bacon, mushrooms, onion, garlic, miso, soy and 5 cups of water. Bring to a boil, then reduce to active simmer for 15 minutes. Strain broth through sieve and cheesecloth, reserving crimini’s.
2. While stock is cooking, boil a kettle of 1 litre of water. Place dry ramen noodles in medium bowl, pour boiling water over and let sit. Alternatively, follow package instructions for noodles.
3. Bring a pot of water to boil over high heat. Once boiling, add 2 eggs and set timer for six minutes. Remove eggs and immediately place in cold water or ice bath. Peel and slice in half.
4. Steam the bok choy, bunapi or enaki mushrooms & carrots (time saver: reuse egg water) for about five minutes. Note: I like the bunapi mushrooms raw so another option is to just pour the steaming broth over them to warm them up.
5. To assemble ramen: Portion out noodles in deep bowls. Add carrots, bok choy, reserved crimini mushrooms and bunapi mushrooms. Ladle broth over each bowl. Add an egg. Top with radishes, scallions, pea shoots and nori. Sprinkle with sesame seeds. Serve and enjoy.