“Do everything without complaining and arguing, so that no one can criticize you. Live clean, innocent lives as children of God, shining like bright lights in a world full of crooked and perverse people.”
Philippians 2:14 NLT
A comforting, flavorful ramen dish with a homemade rich mushroom broth. I’m using Eden Foods dried Maitake and Shiitake mushrooms and boiling it into a deep, flavorful broth that pairs great with their miso paste. Utilizing the mushrooms from the broth, I turn that into caramelized miso mushrooms that are the topping to the Miso Mushroom Noodles. Finish with your favorite ramen toppings like nori flakes, bok choy, soft boiled egg, and chili oil.
Miso Mushroom Noodles
These Miso Mushroom Noodles are rich, savory, and deeply comforting. Made with a homemade mushroom broth layered with umami from miso and topped with caramelized miso mushrooms. It’s a warm, plant-based noodle dish that feels both nourishing and indulgent!
Ingredients
Method
- Add dried mushrooms to a pot with 6 cups of water and boil for 30 minutes.
- Remove mushrooms from broth, pat dry, and save. In a skillet, add sesame oil, ginger, garlic, and cook until fragrant. Add mushrooms and cook until browned.
- Add soy sauce and miso paste, continue to cook on medium heat until liquid is almost absorbed.
- Blanch your bok choy in boiling salted water until fork tender, remove from water and place on towel.
- For soft boiling eggs, carefully add egg to a soft boiling pot of water. Cook for 6 to 8 minutes depending on how runny you like your egg. Remove egg from boiling water into an ice bath. Carefully remove egg shell and serve with noodles.
- Build your noodles with the caramelized miso mushrooms, mushroom broth, cooked noodled, bok choy, soft boiled egg, nori flakes, chili oil, and any additional garnishes of your choosing.
