Description
A simple yet satisfying ramen dish filled with the warmth of ginger, garlic, and umami from shiitake mushrooms.
Ingredients
Scale
- 15g sesame oil
- 9g grated ginger
- 12g grated garlic
- 960ml broth (chicken or vegetable)
- 960ml water
- 28g dried shiitake mushrooms
- 2 packages instant ramen noodles (no seasoning)
- 60g chopped scallions or chives
- 120g chopped kale (or spinach)
- 130g shredded carrots
- Sriracha to taste
- Crunchy golden panko crumbs
Instructions
- Heat sesame oil in a large skillet over medium-low heat. Add grated ginger and garlic, cooking for about 2 minutes until fragrant and golden.
- Pour in the broth and water, bringing the mixture to a gentle simmer to combine all the flavors.
- Add the dried shiitake mushrooms and simmer for about 10 minutes until they are softened and impart their umami goodness to the broth.
- Introduce the instant ramen noodles to the simmering broth and cook for about 5 minutes until tender but still firm to the bite.
- Stir in chopped scallions, kale, and shredded carrots. Remove the skillet from heat, letting the residual warmth soften the greens.
- Top your ramen with crunchy panko crumbs to add that delightful texture contrast. For bonus richness, feel free to add a soft-boiled egg.
- Season with sriracha, chili oil, soy sauce, and salt to taste, then serve hot, garnished with extra scallions if desired.
Notes
Use fresh herbs and vegetables for the best flavor. Avoid overcooking the noodles for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg