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Mushroom Ramen Bowl

Photo: Iain Bagwell; Styling: Ginny Branch


Hands-on time 25 mins
Total time 25 mins
Yield Serves 4
In place of the normally time-consuming enriched broth, we infuse water with bacon for smoky richness, a trick we learned from chef David Chang.


  • 7 cups water, divided
  • 5 ounces center-cut bacon (about 8 slices)
  • 1 ounce dried shiitake mushrooms
  • 2 tablespoons lower-sodium soy sauce
  • 4 large eggs
  • 2 heads baby bok choy, thinly vertically sliced (about 2 cups)
  • 8 ounces fresh Chinese egg noodles
  • 1 bunch enoki mushrooms, trimmed (about 5 ounces)
  • 1 (8-ounce) can sliced bamboo shoots, drained
  • 4 nori sheets, halved
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 314
  • fat 8.3 g
  • satfat 2.7 g
  • monofat 3.2 g
  • polyfat 0.9 g
  • protein 21 g
  • carbohydrate 40 g
  • fiber 4 g
  • cholesterol 194 mg
  • iron 2 mg
  • sodium 642 mg
  • calcium 78 mg

How to Make It

  1. Combine 5 cups water, bacon, and shiitake mushrooms in a saucepan; cover. Bring to a boil; remove from heat. Let stand, covered, 15 minutes. Strain through a fine-mesh sieve over a bowl; discard solids. Return broth to saucepan; stir in soy sauce. Keep warm.

  2. Bring remaining 2 cups water to a simmer in a Dutch oven. Place eggs in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam eggs, covered, 6 minutes. Add bok choy to steamer; steam 2 minutes. Set bok choy aside; place eggs in a bowl of ice water. Let eggs stand 1 minute or until slightly cool. Peel and halve eggs.

  3. Divide noodles evenly among 4 deep bowls. Top evenly with bok choy, enoki mushrooms, and bamboo shoots. Ladle 1 cup warm broth into each bowl. Arrange nori around edges of bowls. Place 2 egg halves in center of each bowl; top evenly with green onions. Serve immediately.