• Ingredients:
  • 8oz package of FunGuy oyster mushrooms
  • 2 garlic cloves
  • 1 inch ginger root
  • 1 red bell pepper
  • 1 avocado
  • 1 lemon
  • 2 tablespoons sesame oil, divided
  • 2 tablespoons soy sauce, divided
  • 1 tablespoon oyster sauce
  • 2 tablespoons Ramen soup base (optional)
  • ½ teaspoon sugar
  • 3 cups mushroom (or vegetable) broth
  • 1 teaspoon sesame seeds
  • 2 packages of ramen noodles, fresh or instant (without seasoning packet)
  • cilantro (optional)

Flu and cold season is here and all anyone wants, FunGuys included, is a bowl of hot soup!

That’s where our oyster mushrooms, a quick ramen broth, and some vitamin C and A rich bell pepper, nutrient dense creamy avocado, a healthy pinch of fresh cilantro come in! Topped off with our golden sesame seed crusted oyster mushrooms for not only a crispy delicious texture, but another immune boosting and anti-inflamatory addition! 

DIRECTIONS:

  1. Brush off any debris from the FunGuy oyster mushrooms with a damp cloth and trim the ends of the stems. Peel and mince the garlic cloves. Crush the ginger root with the side of a chef’s knife. Remove the stem and seeds from the bell pepper then thinly slice it. Cut the avocado in half, remove the seed and scoop out the flesh. Cut the lemon in half and squeeze the juice of one half over the avocado, reserve the other lemon half for broth.
  2. Transfer the oyster mushrooms to a bowl along with the minced garlic, half of the sesame oil, half of the soy sauce, and all of the oyster sauce. Toss well to coat the outside of the mushrooms and set aside to marinate.
  3. In a soup pot, heat the remaining sesame oil over medium heat. Add the ginger and allow it to heat through, stirring occasionally so it does not stick to the bottom, and become fragrant; approximately 2-3 minutes. Add the mushroom broth and ramen soup base (if using) as well as the remaining soy sauce and stir again. Bring to a simmer. Once the broth has come to a simmer, taste and adjust the seasoning as necessary. Reduce the heat to medium-low and once the broth comes back to a simmer allow it to cook at least 30 minutes.
  4. While the broth simmers, prepare the oyster mushrooms by heating a sauté pan over medium high heat. Add the marinated mushrooms to the pan, reserving any seasoning liquid. Cook the mushrooms until browned on each side. Sprinkle the mushrooms with the sesame seeds and cook 1 more minute on each side to toast the seeds. Turn off the heat and cover to keep warm.
  5. Once the broth has cooked and become flavorful, add the ramen noodles to the pot and allow them to cook in the broth for 4-5 minutes, or until tender. Turn off the heat.
  6. To assemble the bowls, divide the noodles in two and transfer to each bowl. Add half of the bell pepper slices, half of the avocado, and half of the sautéed oyster mushrooms to each bowl and top with a squeeze of lemon juice and cilantro if desired. Serve immediately!

Have a Fun meal!