Mushrooms And Ramen Noodles Food

ASIAN MUSHROOM RAMEN NOODLES

Steps:

• Add the garlic, ginger, onion, mushrooms, and 3 tablespoons of sesame oil to a large skillet or jumbo cooker
• Cook over medium high heat for 30 minutes or so, stirring often, until mushrooms release liquid and cook down. You will know they are done once all of the water has evaporated and the mushrooms start to stick to the skillet and get those tasty browned edges on them
• Once the mushrooms are almost done, boil a pot of hot water and cook 3 blocks of instant ramen noodles. Discard the flavor packets, you will not use them.
• Shake together a batch of the homemade stir fry sauce in a mason jar
• Once the ramen noodles are cooked, add them to the mushrooms, and pour the stir fry sauce over the top
• Use tongs to stir and cook an additional 3 - 5 minutes, until the sauce is coated and the mushrooms are mixed with the noodles
• Serve topped with sweet chili sauce

ASIAN MUSHROOM RAMEN NOODLES

Steps:

• Mix Sauce ingredients in a small bowl.
• Cut green onion into 5cm/2" lengths. Separate white/pale green part from green part.
• Heat oil in a large skillet over high heat. Add mushrooms and cook for 3 minutes.
• Add the garlic and sesame oil, cook until mushrooms and garlic are golden.
• Add Sauce, give it a quick stir. Add white part of green onions. Cook 1 minute until mushrooms are caramelised.
• Push mushrooms to the side to make a big well in the centre.
• Add water then squidge noodle cakes in.
• Cook 45 seconds, then flip. Cook 30 seconds then break up the noodles.
• Add green part of green onions and toss well, adding more water if needed to make it saucy.
• Serve immediately!

MUSHROOM RAMEN

Steps:

• In a large bowl, combine shiitake mushrooms and 2 cups hot water; let stand until softened, about 20-30 minutes. Drain, reserving the mushroom water, before coarsely chopping; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in reserved shiitake mushrooms until golden and browned, about 3 minutes. Stir in reserved mushroom water, chicken stock, white miso paste, soy sauce and bacon. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 15-20 minutes. Remove and discard bacon. Stir in assorted mushrooms; simmer until softened, about 3-5 minutes. Stir in ramen until noodles are just tender, about 3 minutes. Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste. Serve immediately, garnished with soft boiled eggs and green onions.

TOFU AND MUSHROOM RAMEN

Steps:

• Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
• Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
• Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
• Distribute mushrooms and tofu amongst 4 bowls.
• Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
• Garnish each bowl with green onions and carrots.