About the Recipe
Ingredients
1 1-ounce package dried shiitake mushrooms
1 tablespoon canola oil
3 cloves garlic, minced
2 large shallots, minced
1 tablespoon freshly grated ginger
6 cups chicken stock
1 ½ tablespoons white miso paste
2 teaspoons soy sauce
3 slices bacon
¾ pound fresh assorted mushrooms, sliced
2 3.5-ounce packages instant ramen noodles, flavor packets discarded
1 tablespoon rice wine vinegar
Freshly ground black pepper, to taste
4 soft boiled eggs, peeled and halved
2 green onions, thinly sliced
Preparation
In a large bowl, combine shiitake mushrooms and 2 cups hot water; let stand until softened, about 20-30 minutes. Drain, reserving the mushroom water, before coarsely chopping; set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in reserved shiitake mushrooms until golden and browned, about 3 minutes.
Stir in reserved mushroom water, chicken stock, white miso paste, soy sauce and bacon. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 15-20 minutes. Remove and discard bacon.
Stir in assorted mushrooms; simmer until softened, about 3-5 minutes.
Stir in ramen until noodles are just tender, about 3 minutes. Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste.
Serve immediately, garnished with soft boiled eggs and green onions.