Ramen Noodles with Shiitake Mushrooms
Savory and slurpy
By The Taste for Life Test Kitchen
Anna Jakutajc Wojtalik/Unsplash
Prep Time
30 minutes prep time + hard-boiled egg cook time
Number of Servings
4
Ingredients
- 6 shiitake mushrooms
- 2 (3 oz) packages ramen noodles (discard flavor packets)
- 2 Tbsp avocado oil
- 2 garlic cloves, minced
- 1 Tbsp fresh minced ginger root
- 4 c low-sodium chicken broth
- 3 Tbsp low-sodium soy sauce
- 1⁄2 cup chopped cilantro
- 2 hard-boiled eggs, peeled and cut in half
- 1 Tbsp white and/or black sesame seeds
Directions
- Remove stems from mushrooms. Discard or save for another use. Slice mushrooms into strips. Set aside.
- Cook ramen noodles according to package instructions. Set aside.
- Heat oil in a soup pot set over medium heat. Add garlic and ginger and saute for 2 minutes, stirring constantly. Add mushrooms and saute 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 1⁄4 of broth mixture over each bowl. Garnish each bowl with 1⁄4 of the cilantro, 1⁄2 of a hard-boiled egg, and a sprinkle of sesame seeds.
Nutrition Info
Per serving: 326 Calories, 16 g Protein, 80 mg Cholesterol, 40 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 3 g Fiber, 13 g Total fat (2 g sat), 494 mg Sodium, ★★★★ Phosphorus, ★★★ Vitamin B3 (niacin), ★★ Vitamin B2 (riboflavin), B6, ★ Vitamin B12, Iron, Magnesium, Potassium, Zinc
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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