Introduction: Egg and Mushroom Ramen
Hi everyone, this is my first instructable - hopefully I can pull it off without too much trouble.
This is a "shoyu" ramen recipe that is ok for vegetarians to eat (not vegans, sorry). It serves 2-4. The ingredients are pretty basic, the sort of thing that most should have kicking around. The steps aren't that much harder to follow than a spartan microwave recipe, and the taste is light-years ahead of what you get with basic ramen out of the package.
Step 1: Ingredients
You will need the following ingredients for this recipe:
>> 2 Packages of ramen noodles (I used vegetable stock ramen)
>> 1-2 Eggs (I used two)
>> 1/4 chopped onion
>> Assorted Vegetables; frozen or fresh (I went with frozen cauliflower, carrot, and broccoli )
>> Fresh Mushrooms (I used portobello)
>> Soy Sauce
And, of course, a pot of water. Place the pot of water on your burner, and set the burner to "high".
>> Dried Seaweed (nice if you have it, but can be a pain to get)
>> Hot Sauce (If you like it hot)
Step 2: Getting Started
Your water should be on the burner now, which is set to "high". I would suggest having the pot 2/3 full, but if you find that you didn't put in enough water later on you can always add more.
While you're waiting for it to start boiling, get your onion and vegetables ready. I already had a cut up onion in the freezer, but if you don't keep a bag of chopped frozen onion on hand slice up some onion now. About 1/4 of a medium-sized onion should be a good amount.
You'll also want to start chopping your vegetables at this point, if you are using fresh vegetables. I had a bag of chopped frozen cauliflower, carrot, and broccoli. Don't take too much; this is primarily a mushroom and egg soup, not a vegetable soup.
Once the water is boiling, put the chopped onion and vegetables into the pot and put the lid on.
Step 3: While the Veggies Are Boiling.
You should let the vegetables and onions boil with the lid on the pot for 5-10 minutes. While you're waiting get the mushrooms chopped up and the eggs ready.
The mushrooms just need to be chopped. I was using portobellos, which don't really need to be chopped so much as crumbled apart. I used 3 thick slices of portobello. You can really use any sort of mushroom your little heart desires, mind you, but I can't provide rough measurements for them all so use your best judgment.
Now for the eggs: Use one or two eggs. Using a fork, break the yolks and mix them up with the whites. You don't have to do this, but if you don't then there will be a pair of big hardened yolks in your soup.
Step 4: Adding Everything Else.
Turn the burner down from high to low-medium.
Take of the pot lid and pour in the egg. Using the fork, stir up the soup.
Next, take the ramen seasoning packets, rip them open, and pour them in. Then, the ramen itself. Put in the mushrooms after the ramen. Lastly, pour in some soy sauce (about 1-2 packets worth I would say), and sprinkle liberally with pepper.
Stir the pot for a while, and wait until the noodles become very soft.
Step 5: Finished!
Turn off the burner and serve. Put in seaweed and hot sauce if you want it. That's it!