Shitake Ramen

Easy homemade ramen dish, using fresh homemade ramen noodles makes it that much better if you can find them. Serves 2.

Ingredients List

Fresh Ramen Noodles 8 oz
Dried Shitake Mushrooms 1/2 oz
Kale or Swiss Chard 1 small bunch
Scallions 2
Eggs 2
Black Garlic 2 cloves
Soy Sauce 1 tbsp
Rice Vinegar 1/2 tbsp


1 Add dried shitake mushrooms to bowl of 3 cups warm water and let rehydrate.
2 Heat a pot of water to be used for Ramen.
3 While mushrooms rehydrate, heat large pan or wok with olive oil, and add Kale or Chard. Cook down until soft on medium heat. This pan will eventually hold all the broth.
4 Finely chop black garlic and white ends of scallions, and roughly chop shitake mushroom after rehydrating for 10+ minutes.

Put mushroom water aside.

Add ingredients to pan with Kale/Chard, and season with salt & pepper.

Cook a minute or two, until mushrooms and garlic are fragrant.
5 Add the reserved mushroom water, soy sauce, and rice vinegar, and bring to boil.

Reduce heat to medium and cook, stirring occasionally, ~5 minutes, until volume is slightly reduced.

Turn off the heat, and season with salt and pepper.
6 Add ramen noodles to now-boiling pot of water. Cook ~2 minutes, or whatever directions say.
7 Divide broth into two bowls, strain noodles and add to each bowl as well.

Quickly clean off broth pan, and reheat, adding oil.

Break two eggs into the pan, season with salt and pepper. Cook 4-5 minutes or until whites are set and yolk is cooked to desired doneness. Top the Ramen bowls with eggs.


    • We didn’t know what it was before this either. The local supermarket didn’t have it, but the Whole Foods nearby did. It’s very different – it’s super soft and sweet tasting. I think it’s essentially fermented garlic but I’m not sure.

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