COOK:
15 minutes
PREP:
30 minutes
YIELD:
4 servings
Ingredients
- Korean BBQ Ramen Seasoning Ingredients:
- 1 cup gluten-free soy sauce
- ¼ cup dark brown sugar
- ½ tablespoon minced garlic
- ½ cup water
- 3 tablespoon toasted sesame oil
- 2 tablespoon Korean chili flakes
- Korean BBQ Mixed Mushrooms Ingredients:
- ¼ cup olive oil
- 1 pound mixed mushrooms
- ¼ cup Korean BBQ Ramen Seasoning (see recipe above)
- ? cup unsalted butter
- Ramen Ingredients:
- 4 ounces ramen noodles
- 1½ cup vegetarian broth
- 2 ounces shredded carrots
- 1 soft-boiled egg
- 2 ounces Korean BBQ Mixed Mushrooms (see recipe above)
- 1 pinch chopped scallions
Directions
- Mix gluten-free soy sauce, dark brown sugar, garlic, water, toasted sesame oil and Korean chili flakes well in a large bowl.
- Add olive oil to a saute pan and heat over medium-high heat. Add the mushrooms to the pan. Do not stir. Allow to cook about 3 to 4 minutes without moving to brown on one side.
- Add ¼ cup Korean BBQ Ramen Seasoning. Allow to evaporate, then add butter to finish.
- Cook ramen noodles in a small pan of water for 1½ minutes.
- Heat vegetarian broth in a medium pan; when hot, add Korean BBQ Ramen Seasoning to the broth and stir until combined.
- Add cooked ramen noodles, shredded carrots, soft-boiled egg (see note below), 4 tablespoons Korean BBQ Mixed Mushrooms and a pinch of chopped scallions. To serve, divide noodles into 4 soup bowls.
For Korean BBQ Ramen Seasoning:
For Korean BBQ Mixed Mushrooms:
For Ramen:
Note: To make the perfect soft-boiled egg, puncture the top of the egg with a thumb tack; cook in boiling water for 6 mins. Shock in ice water and peel. Heat the peeled egg in boiling water for 1 minute before adding to your soup.
