photo of Noodles in broth with Shimeji mushrooms

Noodles in broth with Shimeji mushrooms

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A box of fresh Shimeji mushrooms was enough to let my imagination works on the various delicious outcomes. I decided to prepare it as a stir fry and serve it with some ramen and a soft boiled egg. Fresh spring onion and some herbs added to the crunch.

The broth was simple and took me less than a minute to prepare. Honestly, as much as I love eating my ramen or noodles in broth, I enjoy the whole process of cooking and assembling the ingredients in the bowl. I try to make it colorful and appealing to the eyes. Rice noodles and regular ramen are the usual choices for soup bowls. However, we used whole wheat noodles for this dish, and it kept us full for a long time.

Shimeji mushrooms are so easy to cook and get a lovely caramelization on the edges. They are soft and have a slightly nutty taste.

It is a little cold right now, and I am trying to prepare warm cozy meals. Asian is the usual choice for weekends.

Do try this simple recipe and let me know what do you prefer during winters?

photo of Noodles in broth with Shimeji mushrooms
Recipe of Noodles in broth with Shimeji mushrooms

Preparation time: 10 minutes
Making time: 15 minutes
Serves: 3-4

Ingredients:

  • Shimeji mushrooms 150-200 gms (1 pack)
  • Whole wheat noodles 350 gms 
  • Eggs 2
  • Garlic 4 cloves
  • Ginger julienned 1 tbsp
  • Shallots 4-5
  • Chili 2
  • Paprika ⅛ tsp
  • Spring Onions 2 with stalks
  • Bullion/stock 1 cube (chicken)
  • Soy sauce 1 tbsp
  • Sesame seeds 1 tbsp
  • Coriander or Parsley 
  • Salt and pepper

Method:

  1. Cook the noodles as per instructions on the packet and set it aside. Rub a little oil to avoid them getting stuck.
  2. For the broth, Heat a deep bottom pan and add a little oil. Sautee half the ginger and garlic. Once fragrant, add a dash of soy sauce, pour 2 cups of water, and bring it to a boil. Add the cube of stock and let it dissolve. 
  3. In a pan, heat a little oil and sauté the ginger and garlic. Separate the mushrooms and toss them into the pan with chili and paprika. Season with salt and pepper. Turn off the heat when the mushrooms get a slight caramelization on the edges. 
  4. To assemble, place the noodles, mushrooms, herbs, and eggs. Pour the broth from the sides. Enjoy hot with a sprinkle of sesame seeds.

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