HalfBakedHarvest.com
So this dish did not take 30 minutes to make (it took 50 min), and the mushrooms weren't crispy, but overall this was still a really nice ramen recipe.
We changed some things as you'll see from the notes below, but think next time it'll be even better with double the soup base and the addition of hot chili oil (I didn't realize we didn't have any so used some hot chili crisp).
Ingredients: ramen noodles, kale or spinach, mixed mushrooms, shallots, vegetable broth, dried porcini mushrooms, sesame seeds, chili flakes, cilantro, salted butter or olive oil, ginger, garlic, soy sauce, rice vinegar, tahini, white miso paste, hot chili oil
Serve with: eggs, carrots, green onions
Tips/Notes:
- Because of everything extra we added ~ tofu, a ton of kale, cabbage... make 2x the entire soup base
- Added tofu! (definitely add!)
- Instead of using dried porcini mushrooms, we had some dried porcini powder from another recipe. Used 1.5 tsp but would use at least 2 tsp next time ~ and then double that for the doubled soup base.
- Used a whole head of kale which is much more than 4 cups
- Chopped the mixed mushrooms ~ baby bella, white button and shiitake
- Didn't have carrots but had purple cabbage so added to the soup
- Added green onions to the soup at the end
- Mushrooms weren't crispy as they release so much water in the sheet pan
- Could serve with egg rolls!
- Per Half Baked Harvest's note on the recipe, she recommends storing the soup and noodles separately as the noodles will soak up the soup and become mushy.
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