Miso ramen with corn and mushrooms
Satisfy your ramen cravings with this delicious miso ramen dish served with corn and mushrooms.
SERVES
4
Ingredients
Ramen Eggs
- 4 eggs
- ¾ cup (180 ml) mirin
- ½ cup (120 ml) light soy sauce
Ramen Broth
- 4 scallion whites
- 2 tablespoons (30 ml) mushroom dashi powder
- 16 cups (4 L) water
- 1 large piece kombu
- 15 dried shitake mushrooms
- 3-inch (7.5 cm) piece ginger
Noodle Bowl
- ½ cup (120 ml) white miso
- 1 tablespoon (15 ml) soy sauce
- 2 tablespoons (30 ml) chili oil
- 2 tablespoons (30 ml) mirin
- 2 packages (2 1-pound/454 g) dried Alkaline noodles
- 1 can (14 ounce/411 ml) bamboo shoots, drained
- 8 wood ear mushrooms, rehydrated
- 4 scallion greens, sliced thin
- 1 cup (240 ml) fresh corn kernels, blanched
Directions
For the Ramen Eggs
- Boil eggs for 7 minutes, shock under ice water and peel.
- Add the peeled eggs to a bowl with mirin and soy sauce.
- Marinate for 2-4 hours.
- Before serving, halve the eggs lengthwise.
For the Ramen Broth
- Lay out the scallion whites and ginger on a heat proof pan. Char with a blowtorch until evenly charred.
- Bring water up to a boil in a large pot.
- Add kombu, shitake mushrooms, and mushroom dashi powder, and simmer for 30 minutes.
- Remove the kombu, add the scallions and ginger, and simmer for another 1.5 hours.
- Strain the broth into a small pot, reserving the mushrooms.
- Slice the mushrooms and set aside for the Noodle Bowls.
For the Noodle Bowls
- Cook the noodles as per package directions (al dente-ish).
- Mix the miso, soy sauce, chili oil, and mirin until well combined (may be done ahead, if preferred), add a spoonful of the mixture to each of 4 bowls.
- Ladle hot broth into the bowls and use a small spoon to stir the miso mixture into the broth.
- Add noodles, halved eggs, bamboo shoots, reserved sliced shiitake mushrooms, wood ear mushrooms, scallion greens and corn to each bowl. Serve hot and enjoy!
