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Savory Recipe that Boosts the Appetite Miso Mushroom Ramen Perfect for Beginners

A picture of Miso Mushroom Ramen.
Hello, meet again with Arenatani, today we will share another recipe, namely Miso Mushroom Ramen which is definitely very delicious and easy to make. The manufacturing process takes about 35 mins and can be served for 2 servings. In addition to being delicious and delicious, this food is suitable for serving to friends and family at home. Now, rather than being curious, let’s make the recipe. Before the manufacturing process, we first prepare the necessary ingredients, if there are ingredients that are not understood, please open Google, okay? Okay, here are the ingredients that need to be prepared.

Ingredients for Miso Mushroom Ramen

  1. Broth
  2. 3 cloves Garlic
  3. 2 heaped tsp Red Miso
  4. 1 heaped tsp Chilli Paste or Gochujang
  5. 1 heaped tsp Tomato Purée
  6. 500 ml Chicken Stock (can be subbed for veg)
  7. 200 ml Coconut Milk
  8. Ramen Fillings
  9. 300 g fresh Egg Noodles
  10. 1 X Pak Choi
  11. 250 g Shiitake Mushrooms
  12. 2 X Egg
  13. 250 g Button Mushroms
  14. Sesame Oil
  15. 1 tbsp Kimchi
  16. 6 Gyozas (I used chicken)
  17. Garnish
  18. Seaweed
  19. Sesame seeds
Note: Now that the ingredients are ready, it’s time to try making it. We have prepared the steps in detail below. Make sure you follow them properly and correctly so that no mistakes occur.

Cooking Instructions for making Miso Mushroom Ramen

  • 1

    Slice both your button and shiitake mushrooms before finely chopping your garlic.

    Tip: I like to leave the button mushrooms in halves or quarters for additional bite.

  • 2

    Fry off your mushrooms in half of the sesame oil until softened.

  • 3

    Fry off your garlic in the remaining sesame oil, once you start to see the garlic go golden add your chilli paste, miso and tomato purée. Fry further a further 3 minutes.

  • 4

    Add in your chicken stock along with the coconut milk and allow to reduce for 15 minutes. This is your ramen broth.

  • 5

    Place your eggs into boiling water and cook for 6 minutes and 15 seconds (runny yolk). At the end of the timer put straight into cold water to stop the cooking process.

  • 6

    Place your gyozas into the ramen broth until cooked through, this will be between 2-5 minutes.

  • 7

    Whilst the gyozas are cooking tear the pak choi from root of the veg and fry for a couple of minutes until starting to soften.

  • 8

    Cook your egg noddles as per the packet instructions.

  • 9

    Whilst the noodles are cooking remove the gyozas from the broth and fry them off on one side until crisp and golden.

  • 10

    Place the noodles into your bowl and top with the ramen broth.

  • 11

    Add your pak choi, mushrooms, gyozas and kimchi. Make sure you add these softly to avoid them sinking in the broth.

  • 12

    De shell your eggs, slice in half add on top of your brother.

    Tip: if you de shell the egg in the cold water it comes away a lot easier.

  • 13

    Finish off the ramen with a sprinkle of sesame seeds and your seaweed. Serve immediately.

    • Well, that’s the recipe for Miso Mushroom Ramen that we’ve discussed together. How about it? It’s easy to make, right? Now it’s time for you to get creative in the kitchen and create your own version of Miso Mushroom Ramen. Don’t forget to share the results on social media. I’m really curious about your creations! Who knows, your recipe could be an inspiration for future recipes. Good luck and enjoy!
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