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Mushroom Ramen

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About a year ago my favorite magazine, Cooking Light, printed a ramen recipe that I immediately had to make. It was wonderful. The broth was so flavorful and it was just what we wanted. But like I do with most recipes, once I make them once per someone elses instructions, I usually change them up to fit what I normally have in my house. I have made it my own way now, and am still happy with the results.

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Mushroom Ramen

2 bacon slices
1/2 cup chopped onion
1 carrot, coarsely chopped
2 tablespoons yellow miso
2 tablespoons soy sauce
5 cups water
3 tsp chicken base
3 garlic cloves, minced
1 tsp minced ginger
1 package Chuky Soba noodles or 3 pkgs ramen noodles
1 tsp sesame oil
5 portabella mushrooms caps
1 lb raw chicken tenderloins or breasts
2 large eggs (or one per person)
Chili paste (Sambel oelak) as garnish

Saute chopped bacon in a dutch oven until crisp. Add in onion, carrot and saute about 2 minutes. Add in raw chicken and cook until browned on both sides. About 5 minutes. Add in miso, soy sauce, water, chicken base, garlic and ginger. Let simmer for about 30 minutes, covered. Strain out the broth from the solids. Reserve the chicken and carrots. Discard other solids. Heat 1 tsp sesame oil and saute chopped mushrooms for about 3 minutes. Add back in the broth and heat up. Add in noodles and simmer until cooked through.

In a separate sauce pan, boil water to make soft boiled eggs.  Once water comes up to a boil, gently add in two large eggs for 5 minutes. Remove after 5 minutes and run cold water over them. Gently peel the eggs.

Pour soup and noodles into a bowl. Add desired about of chicken (usually 1 to 2 tenderloins cut up) and one soft boiled egg. You can garnish with cilantro and sambel oelak if desired.

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