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Italian-Style Mushroom Ramen

Starring earthy-sweet mushrooms in a simple savory broth, this irresistible noodle bowl is an easy weeknight recipe made with items plucked from your pantry—including our Italian Bucatini pasta.

SERVES: 4-6
LEVEL: Super Simple

INGREDIENTS

Broth:

2 tablespoons DeLallo Extra Virgin Olive Oil
1 shallot, diced
2 tablespoons DeLallo Fine Chopped Garlic in Water
2 DeLallo Anchovy Fillets
1 tablespoon salt
1 teaspoon fresh ground black pepper
1 teaspoon red pepper flakes
4 cups vegetable broth
1 pound dried shiitake mushrooms
1 ounce dried morel mushrooms (optional)
½ teaspoon cinnamon
1 (1-pound) package DeLallo Bucatini

Toppings:

1 bunch green onions, diced white and green parts
1 pound bok choy, blanched
Sesame seeds

DIRECTIONS

Heat 2 tablespoons oil in a large sauce pan over medium heat. Add shallot, garlic and anchovies. Cook until soft and fragrant, about 8 minutes.
Add salt, pepper and vegetable broth and bring to a boil. Reduce heat and add mushrooms and cinnamon. Simmer for 20 minutes, or until the caps are soft.
Add noodles to broth and cook according to package instructions.
Ladle noodles and broth into bowls. Serve topped with green onions, bok choy and sesame seeds.

Italian-Style Mushroom Ramen

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DeLallo Extra Virgin Olive Oil 16.9 oz.

DeLallo Bucatini Pasta 1 lb.

DeLallo Fine Chopped Garlic in Water 6 oz.

DeLallo Anchovy Fillets in Olive Oil