Back to Recipes
Enoki
Enoki Mushroom Ramen
Authentic Japanese-style ramen with delicate enoki mushrooms and rich miso broth.
45 minutes
2 servings
Medium
Ingredients
- 200g fresh Mushie Enoki mushrooms
- 2 portions fresh ramen noodles
- 4 cups chicken or vegetable stock
- 3 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 soft-boiled eggs
- 2 sheets nori (seaweed)
- 2 green onions, sliced
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp vegetable oil
- White pepper to taste
Instructions
1
Prepare soft-boiled eggs: boil for 6-7 minutes, then transfer to ice water. Peel when cool.
2
Clean enoki mushrooms and trim the root ends, separating into small clusters.
3
Heat vegetable oil in a pot and sauté garlic and ginger for 1 minute.
4
Add stock and bring to a simmer. Whisk in miso paste until dissolved.
5
Add soy sauce and sesame oil. Simmer for 10 minutes.
6
Cook ramen noodles according to package instructions. Drain and divide between bowls.
7
Add enoki mushrooms to the hot broth and simmer for 2-3 minutes.
8
Ladle broth and mushrooms over noodles.
9
Top with halved soft-boiled eggs, nori, and green onions. Season with white pepper.
Chef's Tips
- •Don't overcook enoki mushrooms - they should remain slightly firm
- •Miso paste quality makes a big difference in flavor
- •Soft-boiled eggs should have runny yolks
- •Serve immediately while hot
Nutrition Highlights
- •High in protein from eggs and mushrooms
- •Probiotics from miso paste
- •Low in calories but very satisfying