Ramen Noodles with Shiitake Mushrooms
A very simple ramen noodle dish
Servings: 4
Ingredients
- 6 shiitake mushrooms
- 2 (3oz) packages ramen noodles (contents of flavor packets saved for future use)
- 2 Tbsp oil
- 2 cloves garlic minced
- 1 Tbsp fresh ginger root minced
- 4 cups low-sodium chicken broth (substitute vegetable broth to make this vegetarian)
- 3 Tbsp low-sodium soy sauce
- ½ cup chopped cilantro
- 2 hard-boiled eggs peeled and cut in half
- 1 Tbsp white and/or black sesame seeds
Instructions
- Remove stems from mushrooms. Discard or save for another use (such as mushroom broth). Slice mushrooms into strips. Set aside.
- Cook ramen noodles according to package directions. Set aside.
- Heat oil in a soup pot over medium heat. Add garlic and ginger, and sauté for 2 minutes, stirring constantly. Add mushrooms and sauté for 5 minutes, stirring frequently.
- Add broth to pot and bring to a simmer. Reduce heat to low, and simmer mixture for 10 minutes. Stir in soy sauce.
- Divide cooked noodles among 4 bowls. Pour ¼ of broth mixture over each bowl. Garnish each bowl with ¼ of the cilantro, ½ of a hard-boiled egg, and a sprinkle of sesame seeds
- Serve hot. Enjoy!
