Ramen ai Funghi

Questa ricetta del Ramen ai Funghi eleva il ramen istantaneo con i sapori umami dei funghi shiitake secchi, della pasta di miso bianco e della salsa di soia. Personalizza la tua ciotola con guarnizioni come kimchi, cipolle verdi o uova sode per un pasto delizioso e confortante.

Print Recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings: 4 servings

Course: Soup

Cuisine: Japanese

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

Broth

8 cups water
2 cups dried shiitake mushrooms
1 tablespoon white miso paste
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
1 clove garlic minced
1/2 teaspoon ginger paste

Noodles

2 packets instant ramen noodles seasoning packets discarded

Equipment

Large Soup Pot

Method

In a large soup pot, bring the water, mushrooms, miso paste, soy sauce, vinegar, garlic, and ginger to a boil.
Reduce heat to low and simmer for 25 minutes.
Add the instant ramen noodles to the broth and cook for 5 minutes or until noodles are tender.
Serve the mushroom ramen in bowls and garnish with your favorite toppings like kimchi, green onions, or boiled eggs. Enjoy!

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 900mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 1.5mg

Notes

For an extra kick, add a splash of chili oil or top with fresh herbs for added aroma. Adjust the seasoning to your taste by adding more soy sauce or miso paste.