Easy noodle dishes like this one are the perfect pick-me-up on a chilly Winter day.
Mushroom Ramen with Rice Noodles
- 1 teaspoon evoo
- 1 cup onion diced
- 2 cups diced mushrooms
- 2 tbsp flour
- 1 tbsp paprika
- 4 cups vegetable stock
- 1 tbsp soy sauce
- 1 cup milk
- 1/2 lemon juiced
- 1 birdseye chili finely sliced (optional)
- salt and pepper
- 2 eggs soft boiled
- vegetables of your choice, to serve
Add oil to a large, heavy-bottomed pot on medium heat. Once hot, add the onions, and let sweat 2-3 minutes before tossing in the mushrooms. Cook another 2-3 minutes, or until the vegetables have begun to pick up a little color.
Add flour to the pot, and give the mixture a good stir. Add the paprika, and stir again to get everything incorporated. Add the vegetable stock, soy sauce and milk to the pot, followed by the lemon juice, chili pepper and pinch of salt & pepper. Bring to a gentle simmer (not a full rolling boil), then lower heat and let cook, lid-on, for another 15-20 minutes.
Meanwhile, bring a small pot of water to a boil. Gently place eggs in the water (using a slotted spoon), and cook for 7-7.5 minutes, depending on your desired level of doneness. Remove eggs from the pot, and run under cold tap water for 1 minute before removing shells and cutting eggs in half.
Cook rice noodles according to package directions. Heat a drop or two of oil in a pan on medium-high heat, and fry up any veggies of your choice. We used a combination of fresh and fried veg in ours, including radicchio, radishes, snap peas, and bok choy.
Place cooked noodles into bowls, and top with mushroom broth, veggies and egg. Serve immediately.