Guest Post: Mushroom Miso Ramen by Food Well Said
We have a guest in the kitchen! We’re welcoming Lisa of Food Well Said. Although this is her first time as a guest blogger, you may remember her winning recipe for the FBC2014 appetizer contest. Lisa is highlighting a variety of mushrooms in this colourful soup that is sure to boost your spirits on a rainy day.
My name is Lisa and my blog, Food Well Said, is about thoughtfully prepared, whole food recipes. I am a carnivore and a vegetarian and everything in between. After completing a Masters degree in entrepreneurship and spending 15 years in business banking, I decided to start a family. Everything changed. Everything I’d ever known professionally, didn’t fire me up anymore. But being with my son did, making a home for him did, and cooking for him did. And 14 months after he was born, so was Food Well Said. I live in beautiful British Columbia and I would love to cook for you.
Truth be told, I have not always been a fan of the fungi. It was only in the last couple of years that I came to see the light. I blame it on the canned mushroom soup of the 80’s. The condensed, heavily salted creamed variety. But after a trip to Napa Valley just a few short years ago, I experienced a fixe menu brunch that offered no substitution for the mushroom course. I tried it. I liked it. A lot. And slowly over the years I have started adding mushrooms into our family meals. It started with flavour – infusing them into broths and stocks and then gradually texturally. Now I look forward to experimenting with different varietals and this year even did a little local foraging.
Mushroom Miso Ramen
Our west coast family sees a lot of damp rainy nights throughout the year and nothing warms the soul better then a steaming bowl of noodle soup. While most stocks need to simmer for hours to really develop flavor, the beauty of mushrooms is you can extract a lot of earthy richness for a stock in a short period of time, making this meal a perfect weeknight dinner. If you or your family are new to mushrooms like we were, just extracting the flavor through a broth is a great way to start. The bunapi (or enoki) mushrooms were an easy choice because their perfect white shape makes them visually appealing and the nutty taste pairs so well with the soy and miso flavours.
Prep time: 15 min | Cook Time: 20 minutes
5 slices of double smoked bacon
1 cup fresh crimini mushrooms, sliced
¼ white onion
1 tablespoon miso paste
2 tablespoons soy sauce
2 cloves of garlic, smashed
1 package dried ramen noodles
2 eggs, soft boiled
½ cup carrots, sliced finely into matchsticks
4 small heads of bok choy, halved or quartered depending on size
½ cup bunapi or enoki mushrooms
2 scallions, green stalks thinly sliced
2 radishes, thinly sliced
1 sheet nori, thinly sliced strips
1/3 cup pea shoots
1 teaspoon sesame seeds