Miso Mushroom Ramen Noodles with Shiitake & Portobello
Make Mushroom Ramen at home in just 20 minutes, and skip the takeout! A quick broth is poured over egg noodles topped with the most flavorful miso mushrooms and fresh cilantro, all topped off with a squeeze of lime. The perfect easy dinner for cold fall & winter days!
Pour water in a saucepan and bring to a boil. Crumble in the vegetable bouillon cubes and mix until dissolved. Mix in concentrated mushroom stock, soy sauce, mirin and wine and add the ginger slices. Bring back to a boil, then cover, lower the heat, and simmer for 5 minutes. Remove the ginger slices before serving.
Place a wok, skillet or frying pan over high heat and allow it to become very hot. Pour in the vegetable oil, and when the oil is so hot it moves a bit, add in the mushrooms. Spread them out evenly, then let them just sit for a minute or so to get good color. Then mix, and cook for a total of about 5 minutes until they are browned on all sides.