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Ramen Noodles with Shiitake Mushrooms

Savory and slurpy
by The Taste for Life Test Kitchen
A bowl of ramen noodles with half a hard-boiled egg and cilantro in a small white bowl with brown chopsticks resting on top.
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

  1. Remove stems from mushrooms. Discard or save for another use. Slice mushrooms into strips. Set aside.
  2. Cook ramen noodles according to package instructions. Set aside.
  3. 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.
  4. Add broth to pot and bring to a simmer. Reduce heat to low and simmer mixture for 10 minutes. Stir in soy sauce. 
  5. 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  

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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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