My name is Lisa and my blog, Food Well Said, is about thoughtfully prepared, whole food recipes. I am a carnivore and a vegetarian and everything in between. After completing a Masters degree in entrepreneurship and spending 15 years in business banking, I decided to start a family. Everything changed. Everything I’d ever known professionally, didn’t fire me up anymore. But being with my son did, making a home for him did, and cooking for him did. And 14 months after he was born, so was Food Well Said. I live in beautiful British Columbia and I would love to cook for you.
Truth be told, I have not always been a fan of the fungi. It was only in the last couple of years that I came to see the light. I blame it on the canned mushroom soup of the 80’s. The condensed, heavily salted creamed variety. But after a trip to Napa Valley just a few short years ago, I experienced a fixe menu brunch that offered no substitution for the mushroom course. I tried it. I liked it. A lot. And slowly over the years I have started adding mushrooms into our family meals. It started with flavour – infusing them into broths and stocks and then gradually texturally. Now I look forward to experimenting with different varietals and this year even did a little local foraging.
Mushroom Miso Ramen
Our west coast family sees a lot of damp rainy nights throughout the year and nothing warms the soul better then a steaming bowl of noodle soup. While most stocks need to simmer for hours to really develop flavor, the beauty of mushrooms is you can extract a lot of earthy richness for a stock in a short period of time, making this meal a perfect weeknight dinner. If you or your family are new to mushrooms like we were, just extracting the flavor through a broth is a great way to start. The bunapi (or enoki) mushrooms were an easy choice because their perfect white shape makes them visually appealing and the nutty taste pairs so well with the soy and miso flavours.
Prep time: 15 min | Cook Time: 20 minutes
5 slices of double smoked bacon
1 cup fresh crimini mushrooms, sliced
¼ white onion
1 tablespoon miso paste
2 tablespoons soy sauce
2 cloves of garlic, smashed
1 package dried ramen noodles
2 eggs, soft boiled
½ cup carrots, sliced finely into matchsticks
4 small heads of bok choy, halved or quartered depending on size
½ cup bunapi or enoki mushrooms
2 scallions, green stalks thinly sliced
2 radishes, thinly sliced
1 sheet nori, thinly sliced strips
1/3 cup pea shoots
1 teaspoon sesame seeds
1. In a saucepan over medium-high heat, add bacon, mushrooms, onion, garlic, miso, soy and 5 cups of water. Bring to a boil, then reduce to active simmer for 15 minutes. Strain broth through sieve and cheesecloth, reserving crimini’s.
2. While stock is cooking, boil a kettle of 1 litre of water. Place dry ramen noodles in medium bowl, pour boiling water over and let sit. Alternatively, follow package instructions for noodles.
3. Bring a pot of water to boil over high heat. Once boiling, add 2 eggs and set timer for six minutes. Remove eggs and immediately place in cold water or ice bath. Peel and slice in half.
4. Steam the bok choy, bunapi or enoki mushrooms & carrots (time saver: reuse egg water) for about five minutes. Note: I like the bunapi mushrooms raw so another option is to just pour the steaming broth over them to warm them up.
5. To assemble ramen: Portion out noodles in deep bowls. Add carrots, bok choy, reserved crimini mushrooms and bunapi mushrooms. Ladle broth over each bowl. Add an egg. Top with radishes, scallions, pea shoots and nori. Sprinkle with sesame seeds. Serve and enjoy.
An impressive looking bowl that's simple enough for weeknight dinner! I absolutely love the flavour and texture combinations in this dish. A big thanks to Lisa for joining us as a guest blogger and keep your eyes open for her second post coming later this year!