Mushroom Ramen Bowl

Name: Mushroom Ramen Bowl
Total time: 25 min
Yield: Serves 4
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; ¼ cup thinly sliced green onions

2 Ratings
2 Reviews

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.

By Tiffany Vickers Davis

Recipe by Cooking Light May 2014

Gallery

Credit: Iain Bagwell; Styling: Ginny Branch

Recipe Summary

hands-on:

25 mins

total:

25 mins

Yield:

Serves 4

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

314 calories; fat 8.3g; saturated fat 2.7g; mono fat 3.2g; poly fat 0.9g; protein 21g; carbohydrates 40g; fiber 4g; cholesterol 194mg; iron 2mg; sodium 642mg; calcium 78mg.

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beanmom

05/04/2014

So so... I found that there was not a ton of flavor in this recipe. The broth was not super flavorful despite the fact that we use freshly butchered pigs, so I had true, fresh bacon. The tastiest part for me was the steamed eggs (also fresh from the coop). I think it would be better if the broth were given more time to steep- 15 minutes seems too short to truly infuse flavor

deblotto

05/03/2014

Broth is amazing -- and delicious veg. but recipe asks for "fresh chinese egg noodles" and just has you put them in the bowl without pre-cooking. The result is that the noodles are gummy and release far too much starch into the broth. We'll try again -- and preboil the noodles.

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