Miso ramen with tofu, mushrooms, and soft-cooked eggs | Sunbasket
Elevate your ramen experience with only a bit more effort than the instant stuff, complete with slippery noodles, umami-rich miso-mushroom broth, tofu, and an egg.
Ingredients
- 1 ounce dried shiitake mushrooms
- 1 teaspoon porcini powder
- One 4-inch square kombu
- ¾ pound fresh ramen noodles
- 2 pasture-raised organic eggs
- ½ pound cremini mushrooms
- 3 or 4 cloves peeled fresh garlic
- ¾ pound Hodo Soy braised tofu
- 2 tablespoons sesame oil
- 2 teaspoons red chile flakes (optional)
- 1 teaspoon soy sauce
- Miso blend (white miso - red miso)
- 6 or 7 sprigs fresh cilantro
- 1¼ cups shelled edamame
- 1 tablespoon toasted sesame seeds
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