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Mushroom Ramen

You’ve never had a mushroom ramen like this! Loaded with asparagus, dandelion greens and earthy-sweet mushrooms, this weeknight-ready noodle recipe is one for keeps.

Mushroom Noodle Bowl

  • Prep Time

    20min

  • Cook Time

    20min

  • Total Time

    40min

  • Serving Size

    4-6

  • Category Title Pasta

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo

Ingredients

Directions

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain.
  • Heat oil and butter in a large skillet over medium heat. Cook mushrooms with salt and pepper, until they soften, about 4 minutes. Set aside.
  • Meanwhile, bring another pot of salted water to a boil. Fill 2 large bowls with ice water. Add asparagus to boiling water and cook until blanched, about 2 minutes. Using a slotted spoon, transfer to one of the ice bath bowls. Using same boiling water, blanch the dandelion greens. Follow the same steps.
  • Bring a third large pot of salted water to a boil and fill a large bowl with cold water. Add the eggs and cook for 5 minutes. Using a slotted spoon, transfer the eggs to the bowl of cold water for 2 minutes. Peel eggs and halve lengthwise.
  • Divide noodles into bowls. Top each with mushrooms, greens, asparagus radishes and eggs. Add anchovy sauce to broth, ladle over noodles and top with sesame seeds.

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Keywords:

mushroom ramen , ramen mushroom , mushroom in ramen