Description
A delicious and comforting ramen dish featuring a creamy coconut broth infused with vibrant spices and topped with crispy shiitake mushrooms and boiled eggs.
Ingredients
Scale
- 3 tbsp toasted sesame oil, divided
- 3.3 ounces shiitake mushrooms, torn
- 4 garlic cloves, grated
- 1 tbsp freshly grated ginger
- 4 cups chicken or vegetable broth
- 1/2 tsp ground turmeric
- 1/2 tsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sambal or other chili paste (optional)
- 2 tbsp mild red curry paste
- 14 oz (400 g) can of unsweetened full-fat coconut milk
- 1 tbsp lime juice
- 9 ounces instant ramen noodles
- Chili oil, sesame seeds, chopped chives for serving
- 4 boiled eggs (cooked for 7 minutes)
Instructions
- Begin by grating the garlic and ginger, then tear the shiitake mushrooms into small pieces.
- Heat 1 tablespoon of toasted sesame oil in a large pot over medium heat. Add the torn shiitakes and cook until they start to brown.
- Once browned, add another tablespoon of sesame oil, season with salt and pepper, and continue cooking until the mushrooms are crispy. Remove them from the pot and set aside.
- Lower the heat and add the remaining tablespoon of sesame oil. Introduce the grated garlic and ginger, cooking until fragrant — approximately 1 minute.
- Deglaze the pot using the chicken or vegetable broth, stirring to scrape up any flavorful brown bits from the bottom.
- Stir in the ground turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal (if using). Mix well until combined.
- Pour in the coconut milk and lime juice, bringing the mixture to a gentle boil.
- Add the instant ramen noodles into the pot and cook for about 2 minutes. For later serving, it’s best to cook the noodles separately to prevent them from absorbing too much broth.
- Serve the ramen hot, topped with the crispy shiitakes, sesame seeds, chives, a drizzle of chili oil, and sliced boiled eggs.
Notes
For a richer broth, consider simmering the base for an extra 10-15 minutes. Swap fish sauce for soy for a vegetarian option. Great with additional veggies like spinach or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg