Mushroom Ramen

From the recipe author: With a few steps that intensify the flavor of the mushroom broth, this fast and easy vegetarian ramen is the perfect one-pot meal. At the height of mushroom season, you might see more options at the grocery store or farmer's market than you're used to. I highly recommend using less common varieties for this dish, as they often taste richer than regular white mushrooms and have a better texture. My top choice is oyster mushrooms, which tend to be meaty and amazingly crispy once they're seared, but anything from regular button mushrooms (white and brown) to maitake, shimeji, lion's mane, enoki (golden needle), and king oyster mushrooms will do.

To make the soft-boiled eggs

1. Fill a small pot with enough water to cover all the eggs (don't place them in the water yet) and bring to a boil over medium-high heat. Slowly lower the eggs into the water using a ladle or slotted spoon. Turn the heat to medium-low, letting the eggs boil for 6 minutes for runny yolks, 8 minutes for semi-soft, and 11 minutes for hard-boiled.
2. While the eggs are boiling, prepare an ice bath or a large bowl of cold water. Once the eggs are finished cooking, immediately rinse the eggs with tap water to cool and transfer to the ice bath. Allow the eggs to cool in the ice bath for a few minutes before peeling. Set aside.

To make the mushroom ramen

1. In a medium-sized pot or dutch oven, heat the oil over medium-high until hot. Add the mushrooms to the pot and stir a few times to coat with oil, then cook without stirring for 2 minutes, or until the bottoms turn golden brown. Flip the mushrooms and brown the other side, another 1 to 2 minutes.
2. Add the garlic to the browned mushrooms and stir, cooking for 30 seconds or until fragrant.
3. Pour the Shaoxing wine into the browned mushrooms. Use a spatula to scrape off any browned bits stuck to the bottom of the pot.
4. Add the mushroom broth, soy sauce, green onions, ginger, and black pepper to the pot. Bring the broth to a boil and let simmer for 5 minutes.

5. If using fresh or frozen ramen noodles, bring a medium pot of water to a boil. Cook the noodles according to package directions. Once done, drain the noodles and transfer to individual servings bowls.

   If using instant noodles__, add the noodles to your pot of broth and cook until just turning tender, about 2 to 3 minutes.

6. Ladle half of the broth into each serving bowl with the noodles. Top with the mushrooms and boiled eggs. Add half a tablespoon of butter into each bowl, allowing it to melt into the broth. Serve immediately with chili oil, hot sauce, and/or Japanese seven spice and enjoy!

   Farm Team Tips

   Oyster mushrooms work particularly well in this recipe, but almost all mushrooms will make a flavorful ramen including regular button mushrooms (white and brown), maitake, shimeji, lion's mane, and enoki. If using shiitake mushrooms for your ramen, try combining a small amount with other types of mushrooms to balance the shiitakes' strong and often overwhelming flavor.

   Not all mushrooms require or benefit from the same browning technique, so while you prepare your mushrooms, be sure to divide those that don't require browning from those that do. Maitake, shiitake, button, and oyster mushrooms benefit from a long sear as they crisp up well and develop a rich flavor. Shimeji and enoki mushrooms are versatile and can be seared or simmered, while delicate varieties such as lion's mane or stew-friendly chestnut mushrooms are best simmered without searing. Using a variety of mushrooms will generally yield the best flavor and texture.

   Looking for more umami? Try swapping the soft-boiled eggs in this recipe for homemade soy sauce eggs. Just be sure to allow extra time for them to marinate!