• Ingredients:
  • 8oz package of FunGuy shiitake mushrooms
  • 3 tablespoons sesame oil, divided
  • 3 tablespoons soy sauce, divided
  • 2 tablespoon oyster sauce, divided
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1 inch ginger root, crushed
  • 6 cups mushroom (or vegetable) broth
  • 1 tablespoon mirin
  • 4 eggs
  • water
  • 6 green onions, divided
  • 4 packages of ramen noodles, fresh or instant (without seasoning packet)
  • chili flakes (optional)
  • 3-4 tablespoons shredded nori (seaweed) (optional)
  • chili oil (optional)

Soup season is here and the FunGuy wants you to make mushroom for a bowl of this eggcellent ramen! 

We’ve stirred up a homemade broth made of aromatic ginger, garlic, green onions, and intensely seasoned sauces to make the base and then.filled the bowl with oodles of ramen noodles, our marinated and sautéed sliced shiitake mushrooms, and a soft boiled egg to finish it off. 

This isn’t a quick and plain ramen, but it is a bowl of ramen fit for a FunGuy! 

DIRECTIONS:

  1. Brush off any debris from the FunGuy shiitake mushrooms with a damp cloth. Trim the stems, slice the mushroom caps, and transfer to a bowl. Add half of the sesame oil, half of the soy sauce, and half of the oyster sauce to the bowl with the mushrooms. Add the sugar and garlic and toss well to coat the mushrooms in the seasoning. Set aside to marinate while preparing the broth. 
  2. 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 as well as the remaining soy sauce, oyster sauce, and mirin. Increase the heat to high, stir well and bring to a simmer. Trim the root end off of the 2 of the green onions and cut it into 1-2 inch pieces and add to the broth. Reduce the heat to medium-low once the broth starts to simmer and allow it to cook at least 30 minutes. 
  3. While the broth simmers, prepare the mushrooms and eggs. 
  4. Heat a sauté pan over medium high heat. Add the shiitake mushrooms to the pan and sauté until cooked through, and browned around the edges. Transfer the mushrooms and any remaining marinating seasoning to the pot with the broth and allow it to finish cooking. 
  5. Bring a small pot of water to a boil over high heat. When the water starts to boil carefully drop in the eggs, cover and allow them to cook 5 ½-6 minutes for soft yolk. Turn off the heat and transfer the eggs directly into a bowl of ice water to stop the cooking. If you prefer hard-boiled eggs, allow them to cook about 12 minutes, turn off the heat and allow them to stand in the hot water for 5 minutes before cooling and peeling.
  6. 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
  7. To assemble the ramen bowls, divide the noodles between 4 bowls along with the broth and shiitake mushrooms. Cut the eggs in half and add one whole egg to each bowl. Chop the green onions and add them to the ramen along with the shredded nori, chili flakes, and chili oil. 
  8. Serve immediately! 

Have a Fun meal!