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Shiitake Mushroom Ramen

Shiitake Mushroom Ramen

with Ginger-Leek Broth & Udon

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Forget your college dorm ramen. This ramen is the real deal. An umami-packed broth gives this dish intense depth, while meaty shiitakes and briny seaweed add unexpected bursts of flavor. Warning: loud slurping may occur.

Tags:Vegan
Allergens:WheatSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 bunch

Udon Noodles

(ContainsWheat, Soy)

1 thumb

Ginger

4 ounce

Shiitake Mushrooms

1 unit

Leek

1 unit

Seaweed

2 unit

Scallions

4 unit

Veggie Stock Concentrate

2 clove

Garlic

1 teaspoon

Porcini Mushroom Powder

3 tablespoon

Soy Sauce

(ContainsWheat, Soy)

Not included in your delivery

unit

Salt

1.5 tablespoon

Olive Oil

unit

Black Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1711.256 kJ
Calories409 kcal
Fat11 g
Saturated Fat0 g
Carbohydrate80 g
Sugar0 g
Dietary Fiber6 g
Protein10 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Spoon
Pot
Strainer
Large Pan
Bowl
Ladle
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of water to a boil with a pinch of salt. Meanwhile, peel the ginger with a spoon,then mince or grate along with the garlic. Thinly slice the scallions, keeping white and green parts separate. Trim and discard the root and tops of the leek, then halve and thinly slice. Rinse under water, tossing, to remove any silt. Drain.

2

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the shiitakes and cook, tossing, 5-6 minutes, until soft and golden brown. Set aside.

3

In the same pan, heat 1/2 tablespoon olive oil over medium heat. Add the leek to the pan and cook, tossing, 4-5 minutes, until softened. Add the porcini powder, scallion whites, ginger, and garlic to the pot and cook, stirring, another 30 seconds. Season with salt and pepper.

4

Add 5 cups water, soy sauce, and stock concentrates to the pot and bring to a simmer for 10 minutes. Taste and season with salt, if necessary.

5

Meanwhile, add the udon to the boiling water and cook 9-10 minutes, until al dente. Drain and divide between two bowls.

6

Top the udon with the broth, then arrange the shiitakes and seaweed along the sides of the bowl. Garnish with scallion greens and enjoy!