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Garlic Mushroom Ramen Bowls with Jammy Eggs

Garlic mushroom ramen bowls pair browned cremini mushrooms with a savory broth stirred with white miso and soy sauce. Tender ramen noodles are topped with jammy eggs and thinly sliced scallions for a hearty bowl.
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Prep Time 15 minutes
Cook Time 29 minutes
chilling 5 minutes
Total Time 49 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the jammy eggs
  • 2 qt water divided
  • 4 eggs large
  • 4 cup ice
For the ramen bowls
  • 1 tbsp neutral oil
  • 1 lb cremini mushrooms trimmed and sliced
  • 0.5 tsp kosher salt
  • 4 cloves garlic minced
  • 6 cup low-sodium vegetable broth
  • 2 tbsp soy sauce
  • 2 tbsp white miso
  • 1 tsp toasted sesame oil
  • 3 qt water
  • 12 oz dried ramen noodles 4 portions, seasoning packets discarded
  • 4 scallions thinly sliced

Equipment

  • 1 5-quart Dutch oven

Method
 

Cook the jammy eggs
  1. Bring 1 1/2 quarts of the water to a boil in a medium saucepan.
  2. Gently lower the eggs into the boiling water and cook at a gentle boil for 7 minutes.
  3. Transfer the eggs to a bowl with the remaining 1/2 quart cold water and the ice, and chill for 5 minutes.
  4. Peel the eggs.
Make the ramen bowls
  1. Heat 1/2 tablespoon of the oil in a 5-quart Dutch oven over medium-high heat.
  2. Add half the mushrooms in an even layer and cook for 5 to 7 minutes, stirring occasionally, until browned and their released liquid has evaporated; transfer to a plate.
  3. Add the remaining 1/2 tablespoon oil and mushrooms and cook for 5 to 7 minutes, stirring occasionally, until browned and their released liquid has evaporated.
  4. Return the first batch to the pot and stir in the salt and garlic; cook for 30 seconds.
  5. Add the broth and soy sauce, bring to a simmer, and cook for 5 minutes.
  6. Whisk the miso with 1/2 cup of the hot broth in a small bowl until smooth, stir it back into the pot, and remove from the heat.
  7. Bring the remaining 3 quarts water to a boil in a 4-quart saucepan, add the ramen noodles, and cook according to package directions, usually 3 to 4 minutes, until tender; drain.
  8. Stir the sesame oil into the broth.
  9. Divide the noodles among 4 bowls and ladle the broth and mushrooms over them.
  10. Halve the eggs and place them on top with the scallions.

Notes

For the best texture, cook the noodles just until tender and keep them separate from leftover broth when storing. Refrigerate leftovers for up to 3 days; the broth and mushrooms can be frozen, but the noodles and eggs are best fresh. For a gluten-free option, use tamari and gluten-free ramen noodles.