This Ramen with Shiitake Mushroom, Tofu and Poached Egg is everything that it should be – rich, hearty, flavorful and totally comforting. This dish is a mainstay in my household and we eat it frequently. It’s got great complexity and hits on flavors such as sweet, sour, umami and salty. It’s so good! This recipe is vegetarian, but can easily be served vegan by omitting the poached egg. And, the tofu can also easily be substituted for chicken for those who do not care for soy products (I’m looking at you, mom!).
To start, place an enameled Dutch-oven or stock pot on the stovetop and add to it 2 tablespoons of tomato paste, 3 tablespoons of soy sauce, 1 ½ tablespoons of miso, 2 tablespoons of yuzu (or lemon juice as a substitute), 3 cloves of minced garlic and 64 ounces of vegetable stock (preferably homemade). Stir, bring to a gentle boil and simmer for 10 minutes. Next, add 7 ½ ounces of tofu, 2 cups of sliced shiitake mushrooms and ¼ cup of finely sliced scallions. Simmer for 10 minutes longer, stirring occasionally. Taste for seasoning and add a pinch of kosher salt if necessary. Reduce heat and cover the broth until ready to serve.
While the soup simmers, cook 8 ounces of udon or ramen noodles in boiling water per the package’s instructions. As soon as the noodles are cooked, drain and rinse them in very cold water to stop the cooking process. We don’t want mushy noodles! Drizzle 1 teaspoon of sesame oil over noodles and toss. This will prevent the noodles from sticking together. Set aside.
In a small saucepan, bring five cups of water and a splash of white vinegar to a boil. Crack an egg into a small bowl and gently tip it into the boiling water. Cook until the white portion of the egg is no longer translucent, about three minutes. Using a slotted spoon, remove the egg from the boiling water and place it into a large bowl of ice water. Repeat this process, cooking an egg for every bowl of soup you plan to serve.
To plate the ramen, add a serving of cooked noodles to the bottom of each bowl, ladle in broth and top with one poached egg, a pinch of fresh scallions and hot chili oil (if desired). Enjoy!
Ramen with Shiitake Mushrooms, Tofu and Poached Egg
Ingredients
- 2 tbsp tomato paste
- 3 tbsp soy sauce
- 1½ tbsp miso paste
- 2 tbsp yuzu (or lemon juice as a substitute)
- 64 ounces vegetable broth
- 3 cloves garlic, minced
- 7½ ounces firm tofu, cubed
- ¼ cup scallions + extra for garnish
- 2 cups shiitake mushrooms, sliced
- 8 ounces udon or ramen noodles (uncooked)
- 1 tsp sesame oil
- 4 poached eggs
- 1 tbsp white vinegar
Instructions
- In a large enameled Dutch oven or stock pot, add tomato paste, soy sauce, miso, yuzu, garlic and vegetable broth. Simmer for 10 minutes.
- Next, add tofu, scallions and mushrooms and simmer for 10 minutes longer. Taste and add salt if needed. Reduce heat and cover until ready to serve.
- While the broth is simmering, cook udon or ramen noodles according to the package's instructions. When cooked through, drain and rinse under cold water to stop the cooking process. Add one teaspoon of sesame oil to the noodles, toss and set aside.
- In a saucepan, bring 5 cups of water plus one tablespoon of white vinegar to a boil. Crack one egg into a small bowl and gently tip it into the boiling water. Cook for about three minutes or until the whites have set. Using a slotted spoon, remove the egg from the boiling water and place into a bowl of ice water. Repeat until all eggs are cooked.
- To plate, scoop a serving of noodles into the bottom of each bowl, ladle over broth and top with poached egg. Garnish with scallions and hot chili oil if desired. Enjoy!
