Laura Smith
Enoki mushrooms are a fun and nutritious addition to ramen. They have a crunchy texture and are packed with vitamins, minerals, and fiber. When adding enoki mushrooms to ramen, start by trimming and discarding the base of the mushrooms. Then, gently break the bunch into segments. You can cook the mushrooms in butter or oil until lightly browned, or add them directly to the ramen in the last few minutes of cooking. For a clearer broth, cook the ramen noodles separately and add them to the soup just before serving. You can also add other ingredients such as baby bok choy, soy sauce, rice vinegar, or cheese to enhance the flavor and nutrition of your ramen.
| Characteristics | Values |
|---|---|
| Type of dish | Ramen miso soup, vegetarian ramen |
| Ingredients | Enoki mushrooms, vegetable broth, miso paste, baby bok choy, soy sauce, rice vinegar, ramen noodles, green onions, soft-boiled eggs, nori sheets, vegetable ramen cup, kimchi ramen pillow pack, tofu, cheese, egg, sesame seeds |
| Preparation | Cut off the dirty end of the mushrooms, wash, break into segments, add to the soup in the last 2-3 minutes of cooking, cook for 2 minutes |
| Cooking tips | Cook noodles separately for a clearer broth, dissolve miso paste in warm water before adding to the soup to prevent clumping, add chilli garlic sauce or sriracha for spice |
| Nutrition | Enoki mushrooms contain vitamins, minerals and fibre |
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What You'll Learn
- Preparing the mushrooms: trim the ends, wash, and break into bite-sized pieces
- Cooking the mushrooms: add to ramen for the last 2-4 minutes of cooking
- Ramen base: use vegetable broth and miso paste for a vegan option
- Spicy ramen: add chilli garlic sauce or sriracha to the broth
- Toppings: try cheese, sesame seeds, green onions, or soft-boiled eggs
Preparing the mushrooms: trim the ends, wash, and break into bite-sized pieces
Preparing the mushrooms is a simple process. First, trim the ends of the enoki mushrooms. It is recommended to cut off the dirty end and discard the base. Next, give the mushrooms a good wash to remove any remaining dirt or residue. Once they are cleaned, gently break the bunch apart into bite-sized pieces. You can pull them into segments that are around 3/4 inches in size, or wide, flat, 2-3 bite segments. This ensures the mushrooms are a manageable size for eating and won't be annoying or get caught in your mouth.
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Cooking the mushrooms: add to ramen for the last 2-4 minutes of cooking
When adding enoki mushrooms to ramen, it's best to add them in the last 2-4 minutes of cooking. Here's a step-by-step guide:
- Start by trimming and discarding the base of the enoki mushrooms.
- Gently break the bunch into segments. Some people prefer bigger segments, around 3/4 inches in length, while others break them into wide, flat pieces that are 2-3 bites in size.
- Bring a pot of salted water to a boil and add your ramen noodles.
- With 2-4 minutes of cooking time left for the noodles, add the enoki mushrooms to the pot.
- Let the noodles and mushrooms cook together for the remaining time.
- Drain the noodles and mushrooms, and serve them with your choice of broth and toppings.
Enoki mushrooms have a crunchy texture and are quite chewy, so they don't take long to cook. You can also cook them separately in a pan with butter or oil until lightly browned if you prefer a crispier texture.
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Ramen base: use vegetable broth and miso paste for a vegan option
Ramen is a beloved dish that brings together rich flavors, hearty ingredients, and the comforting warmth of a well-crafted broth. Here is a guide to making a vegan ramen base using vegetable broth and miso paste:
First, heat a large pot over medium-high heat. Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has slightly browned edges. Next, add the vegetable broth to deglaze the bottom of the pan. Use a whisk or wooden spoon to scrape up any bits stuck to the bottom of the pan, enhancing the flavor of the broth.
Add the remaining vegetable broth, tamari or soy sauce, and dehydrated mushrooms, stirring to combine. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cover. Allow the broth to simmer for at least one hour, up to two to three hours, stirring occasionally. The longer it cooks, the more the flavors will develop and deepen.
After simmering, taste the broth and adjust the seasonings as needed, adding more soy sauce or sesame oil if desired. Finally, add the miso paste. It is recommended to add the miso paste at the end, after the broth is cooked, to prevent reducing its beneficial properties and ensure a smooth consistency.
For a spicy version, add a tablespoon of chili garlic sauce, sriracha, or Chinese chilli flakes in oil to the broth, adjusting the amount based on your heat preference. You can also add dried mushrooms to give the soup an extra umami flavor.
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Spicy ramen: add chilli garlic sauce or sriracha to the broth
Enoki mushrooms have a crunchy texture and are extremely nutritious, containing an array of vitamins, minerals, and fiber. They are a great addition to ramen, which is a beloved dish that brings together rich flavors, hearty ingredients, and the comforting warmth of a well-crafted broth.
To make a spicy ramen with enoki mushrooms, you can follow this recipe:
Ingredients:
- Enoki mushrooms
- Vegetable broth
- Miso paste
- Baby bok choy
- Soy sauce
- Rice vinegar
- Ramen noodles
- Green onions
- Chilli garlic sauce or sriracha
Method:
First, trim the base of the enoki mushrooms and gently break the bunch apart. Heat a pan with some oil over medium-high heat. Add the enoki mushrooms and cook for around 2 minutes. You can also add other vegetables like baby bok choy, spinach, or sweet corn at this stage.
Next, prepare the ramen noodles separately according to the package instructions. Cooking the noodles separately helps to maintain the clarity of the broth. Boil the noodles, then drain and rinse them under cold water to stop the cooking process.
Now, make the spicy broth. In a small pan, heat some oil and saute garlic, scallions or green onions, and ginger until fragrant and lightly browned. Add in the chilli garlic sauce or sriracha, along with soy sauce, brown sugar, and water. Stir everything together and simmer for a few minutes. Taste the broth and adjust the seasoning and spice level to your preference.
Finally, assemble the ramen. Place the cooked noodles in a bowl and ladle the hot broth over them. Top with the cooked enoki mushrooms and any other vegetables. Garnish with green onions and enjoy your spicy enoki mushroom ramen!
Feel free to add extra protein like tofu, shrimp, or chicken, and adjust the spice level by adding more or less chilli garlic sauce or sriracha.
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Toppings: try cheese, sesame seeds, green onions, or soft-boiled eggs
While enoki mushrooms are a great addition to ramen, toppings can make or break a ramen dish. Here are some topping ideas to elevate your ramen game:
Cheese
Cheese is a simple yet unexpected topping that goes well with instant ramen. It quickly melts, providing a creamy, gooey layer that stretches with every bite. White or yellow American cheese is the most versatile choice, but Swiss, provolone, or mozzarella are also great options. Each type of cheese creates a different flavour combination, so feel free to experiment to find your favourite.
Sesame Seeds
Sesame seeds are a popular topping for ramen, adding a nutty, crunchy texture and a boost of flavour. To incorporate sesame seeds into your ramen, try making a sesame garlic sauce using ingredients like butter, sesame oil, brown sugar, soy sauce, and chilli oil. You can also top your ramen with extra sesame seeds for a more pronounced flavour and texture.
Green Onions
Green onions, also known as scallions, are a versatile ingredient that can be used in various ways in ramen. They can be stir-fried or sautéed before adding to the ramen, or used as a garnish for a fresh onion flavour. Green onions pair well with other toppings like sesame seeds and chilli oil, adding a mild onion flavour and a bright colour to your dish.
Soft-Boiled Eggs
Soft-boiled eggs, also known as "ajitsuke tamago" or "onsen tamago," are a popular topping for ramen. To prepare them, cook the eggs at a bare simmer (around 190°F or 88°C) to prevent the whites from turning rubbery. Then, marinate the eggs in a mixture of soy sauce, mirin, vinegar, and sugar, which colours the whites a light brown. For even marination, use paper towels to keep the eggs submerged in the marinade for 4 to 12 hours. Reheat the eggs in the ramen soup before serving.
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Frequently asked questions
Trim the base of the enoki mushrooms and cut off any dirty ends. Rinse the mushrooms and break them into segments. You can then add them to your ramen in the last 2-3 minutes of cooking.
Enoki mushrooms are quite chewy, so you don't need to cook them for long. Cook them for 2-4 minutes until they start to soften.
Add the enoki mushrooms after you've boiled the water and added the ramen noodles, soup base, and seasoning oil. Bring the water to a boil again and then add the mushrooms.
You can make a creamy sesame and enoki mushroom ramen or an enoki cheesy ramen. You can also add enoki mushrooms to a ramen miso soup with baby bok choy.
If you want a clearer broth, cook the ramen noodles separately and add them to the soup before serving. You can also substitute enoki mushrooms with shiitake, button, or oyster mushrooms.
