Mushroom Ramen Bowl

Photo: Iain Bagwell; Styling: Ginny Branch  

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.

Yield: Serves 4
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 314
  • Fat: 8.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 21g
  • Carbohydrate: 40g
  • Fiber: 4g
  • Cholesterol: 194mg
  • Iron: 2mg
  • Sodium: 642mg
  • Calcium: 78mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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