30 minutes · two bowls
Miso Ramen with Pickled Black Shimeji
Miso broth, ramen noodles, a jammy egg, corn and green onion, with pickled black shimeji piled on last.
- Time
- 30 minutes
- The jar
- Pickled Black Shimeji
- Ferment
- 24 days
Miso ramen at home doesn't need a day of simmering. Warm good stock, whisk in miso off the heat, and build the bowl: noodles, a jammy egg, corn, green onion and a pile of Golden Grove Pickled Black Shimeji.
The black shimeji go on last, straight from the jar. Savory and tender, with a clean apple cider vinegar edge, they cut through the rich broth the way pickles do at a ramen counter.
Ingredients
- 4 cups (1 liter) chicken or vegetable stock
- 3 to 4 tbsp white miso paste
- 1 tbsp soy sauce
- 1 garlic clove, grated
- 1 tsp grated fresh ginger
- 1 tsp toasted sesame oil
- 2 eggs
- 2 portions ramen noodles, fresh or dried
- ½ cup sweet corn
- 2 green onions, thinly sliced
- 1 sheet nori, cut in half
- ½ jar Golden Grove Pickled Black Shimeji, drained
Method
- Bring a small pot of water to a boil. Lower in the eggs, boil for 6½ minutes, then move them to a bowl of ice water for 10 minutes. Peel and cut in half.
- While the eggs cook, warm the stock with the garlic, ginger and soy sauce until it just simmers.
- Take the pot off the heat. Whisk the miso with a ladle of the hot stock until smooth, then stir it back into the pot with the sesame oil. Don't let it boil again.
- Cook the noodles as the package says, drain well and divide them between two deep bowls.
- Ladle the hot broth over the noodles.
- Top with the eggs, corn, green onions and nori, then pile the black shimeji on last.
Why this jar
Black shimeji spend 24 days in apple cider vinegar with garlic, dill and toasted coriander. Ramen, noodle and rice bowls are the first use we list for them, and we suggest adding them to warm dishes at the end, so they keep their bite in the hot broth.
Why the miso goes in off the heat
Boiling dulls miso's flavor, so it's whisked in after the stock comes off the heat. If you reheat a bowl later, warm it gently.
More ramen toppings
Egg, corn and green onion are the classics. For more, see our ramen toppings guide, which includes pickled shiitake.
Swap the jar
Pickled Shiitake make a deeper, earthier bowl. Or build a pack and try both.