Clean Recipes: Eggy Mushroom Ramen

I hope that SkillShare starts offering a food photography class, because I’d sign up in a heartbeat! Even though I waited for a rare day in London when the sun graced us with her presence, I still didn’t manage to take an appetizing photo of this soup. You’re just going to have to trust me: it’s delicious.

This recipe was one of those rare times when I achieved exactly what I wanted on the first go. I’ve since made it three more times (I’m obsessed) and it’s definitely ready to share.

I’d wanted to recreate the Mushroom Ramen I’d fallen in love with at Wagamama because, after living in Toronto where all varieties of cheap and delicious Asian food are around ever corner, £9 for a bowl of soup seems a little bit steep. This dish is flavourful and hearty and dare I say it? I like it even more than the original!

For a vegan version, use 1/2 cup of crumbled silken tofu in place of the egg and use egg-free ramen or rice noodles.

Eggy Mushroom Ramen
Makes 1 meal-sized portion, or serves 2 as sides

4 cups vegetable broth
1 ‘nest’ medium egg noodles
1 cup chopped mushrooms
2 eggs
1 clove garlic, minced
1/2 tbsp olive oil
1 tsp tamari
1/2 tsp sambal olek
pinch of ground ginger
8 basil leaves, torn
tamari and toasted sesame oil, for garnish
hot sauce, to taste (optional)

1. Break eggs into a small bowl and whisk thoroughly with a fork. Set aside.
2. Put olive oil in a pan over medium heat and add garlic. Sauté for a couple of minutes and then add mushrooms.
3. Cook mushrooms, stirring regularly, until they release their juices. Remove from heat and set aside.
4. Meanwhile, heat broth with ginger and sambal olek in a medium sauce pan.
5. When broth begins to boil, reduce to a simmer and add egg and noodles.
6. Stir regularly until noodles are soft (usually 4-5 minutes, depending on the brand) and then remove from heat.
7. Spoon mushrooms and basil into a large soup bowl or divide between two.
8. Pour eggy broth and noodles over top. Drizzle with tamari and toasted sesame oil. Add hot sauce if using and serve immediately.

This soup is also great with a handful of chopped spinach thrown in at the end (adding greens always makes a dish seem more “complete” to me) and bean sprouts or pea shoots are great additions for added garnish.

The food options in Toronto are one of the things I miss most about the city, so I’m glad to have this soup in my arsenal for days when all that will do is a big bowl of comforting noodles.

Please let me know if you give it a try! And tell me, what dishes are in constant rotation at your house this month?