Feelgood Ramen with fried mushrooms and blackened garlic

by | Nov 11, 2020 | Recipes, Soup

Deep, bright and full of flavour. Thanks to Ramen, noodle soups finally are sexy again. Even though most Ramen have a solid common base, there is so much variation in flavour. You can have it spicy, creamy, sweet or sour. This ramen with fried mushrooms and blackened garlic tries to cover a bit of everything. If for example you don’t like spicy, leave out the hot sauce. If you want it less sweet, don’t add the syrup. Instead of having a base you can build upon, this recipe offers a complete wholesome flavour, which you can reduce to change in different directions. Same same but different.

If you look at the recipe below, you can see that each component is a flavourful creation itself. You can cook the seasoning, broth or fried mushrooms individually and re-use them in other dishes. For example, the fried mushrooms can be a great addition to a Wok or even Burgers.

If you follow the instructions, you will end up with 2 big bowls of ramen. Just adapt the servings below to scale up or down.

Focus on fresh

If you divide this Ramen with fried Mushrooms into taste and aroma, you will see the solid foundation of the basic 5 tastes in the broth, sauce and garlic roast. For that, you still have plenty of space to fill with aromatics. And here freshness comes to play.

Make sure that you grab the freshest herbs and mushrooms available on the market. While you paint a warming low taste with the roasted mushrooms, the freshness of cilantro and scallions outbalance the brights. The fresher you go, the more intense this play can become.

I recommend serving this ramen sided with slices of lime, Siracha hot sauce and soy sauce. Like this you allow your guests to fine-tune the taste of the dish to their liking. Keep a small stack of chopped herbs aside as well to refill when needed.

Now enjoy 🙂

Ramen with fried Mushrooms

Feelgood Ramen with fried mushrooms and blackened garlic

All steps belowcan be cooked individually and re-used in other dishes. If you follow the instructions, you will end up with 2 big bowls of ramen.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Soup
Cuisine Japanese
Servings 2
Calories 614 kcal

Ingredients
 
 

The Broth

  • 1 Onion
  • 1 Carrot Small
  • 1 Cellery stalk Small
  • 1 tbsp Vegetable stock
  • 1 l Water
  • 1 tbsp Sunflower Seed Oil
  • 150 g Enoki

The fried Mushrooms

  • 200 g Oyster Mushrooms Or shiitake
  • 10 g Ginger
  • 1 tbsp Sesame Oil dark roasted
  • 1 dash Soy Sauce

Blackened Garlic

  • 3 Gloves of Garlic
  • 3 tbsp Sunflower Seed Oil

The Flavoring

  • 2 tsp Tahini
  • 2 tsp Miso Paste
  • 2 tsp Soy Sauce
  • 2 tsp Siracha
  • 2 tsp Rice Vinegar
  • 2 tsp Mirin or syrup

The Rest

  • 100 g Soba Noodles
  • 2 pinches Coriander Cilantro
  • 2 pinches Scallions

Instructions
 

Preparing the Broth

  • Cut one onion, carrot and celery and slowly fry them in a pot with some oil until they start to turn brown. Add a spoonful of vegetable stock (powder) and one litre of water. Heat up until its boiling.
    1 Onion, 1 Carrot, 1 tbsp Vegetable stock, 1 Cellery stalk
  • Blend the stock and filter out the bits with a fine sieve or through a kitchen cloth. Return it to the pot and let it simmer. Add the enoki mushrooms to the stock.

Preparing the blackened garlic

  • Peel the garlic gloves and cut them into rough bits. Heat up a small pan, add the oil and the garlic.
    3 Gloves of Garlic
  • Let the garlic fry on high heat until it turns black on the outside. Turn off the heat and let it cool down before moving to the next step.
  • Add the garlic and the oil into a blender and blend until saucy.

Preparing the Flavor

  • Get two soup Bowls and add one teaspoon of each: Tahini, soy sauce, sesame oil, vinegar, Miso paste and Mirin (alternatively Agave syrup, if you don't have mirin). Whisk until even.
    1 tbsp Sesame Oil, 2 tsp Tahini, 2 tsp Miso Paste, 2 tsp Soy Sauce, 2 tsp Rice Vinegar, 2 tsp Mirin

Frying the Oyster mushrooms

  • Cut the mushrooms into broad slices. Heat a pan to medium heat and add some oil, mushrooms and pepper. Let them fry for a couple of minutes until they get a decent roast.
    1 tbsp Sunflower Seed Oil, 200 g Oyster Mushrooms, 1 tbsp Vegetable stock
  • Once the mushrooms got some color, add ginger and deglaze with a dash soy sauce.
    1 dash Soy Sauce

Putting things together

  • Boil the noodles
    100 g Soba Noodles
  • Add the stock with the enoki into the flavoring and give it a good mix. Add the soba noodles on top of that.
  • Add the fried mushrooms, cut some cilantro and spring onion and sprinkle them. Pour some of the blackened garlic sauce over your ramen. You're done!
    2 pinches Coriander, 2 pinches Scallions

Nutrients per serving

Nutrition Facts
Feelgood Ramen with fried mushrooms and blackened garlic
Amount per Serving
Calories
614
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
4
g
25
%
Sodium
 
1243
mg
54
%
Potassium
 
878
mg
25
%
Carbohydrates
 
60
g
20
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
14
g
28
%
Vitamin A
 
5343
IU
107
%
Vitamin C
 
12
mg
15
%
Calcium
 
89
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Japanese, Ramen, Soup, Vegan, Whole-Foods
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