I had always been super intimidated by ramen bowls. I think it’s that perfectly soft boiled egg that just made me think it was out of my reach. If you know me well, you know all I can really do is fry an over easy egg. Poach? Nope. Scramble? Nope. Hard boil? Nope. Soft boil? Definitely not. But okay, so the ramen part really was pretty simple! And better yet, I even soft boiled an egg! SUCCESS.
EASY MUSHROOM RAMEN
Prep Time: 30 minutes
Serves: 3
1 tbsp. coconut oil
6 oz mushrooms, sliced
1/2 tbsp fresh ginger, grated
1/2 tbsp fresh garlic, minced
2 scallions, chopped
2 c vegetable broth
1 1/2 c water
1 1/2 c noodles
1 tbsp miso paste
1/2 c fresh basil
3 eggs, soft boiled (5 minutes and then run under cold water)
1 lime, sliced
Seaweed (optional)
In a large pot, heat oil on medium low to low and add mushrooms, ginger, garlic, and scallions. Allow mushrooms to brown- about 5 minutes. Add broth and water and bring to a boil. Once boiling add noodles and lower heat to a simmer until noodles are tender. Remove from heat. Add miso paste and whisk. Ladle into bowls and serve immediately with fresh basil, lime juice, a soft boiled egg, scallions or seaweed.
