How to Prepare Super Quick Homemade Shiitake & Black Garlic Ramen

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, shiitake & black garlic ramen. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Shiitake & Black Garlic Ramen is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Shiitake & Black Garlic Ramen is something which I have loved my whole life.

Shiitake mushrooms are prized for their rich taste. They may also have benefits for your heart health Shiitake are edible mushrooms native to East Asia. They're tan to dark brown, with caps that grow. Shiitake Mushroom Showcase Botanical name: Lentinula edodes.

To get started with this particular recipe, we must first prepare a few components. You can cook shiitake & black garlic ramen using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Shiitake & Black Garlic Ramen:

1. Get 2 Farm Fresh Eggs
2. Make ready 1/2 Pound Fresh Garlic Ramen
3. Prepare 2 Cloves Black Garlic
4. Prepare 2 Scallions
5. Take 1 Bunch Kale
6. Prepare 2 Tablespoons Sweet Chili Sauce
7. Make ready 1 (1 inch) Piece Ginger
8. Take 1 1/2 Tablespoons Soy Marinade
9. Make ready 1 Tablespoon Sesame Oil
10. Prepare 1 Teaspoon Kombu
11. Prepare 1/2 Ounce Dried Shiitake Mushrooms

Instructions to make Shiitake & Black Garlic Ramen:

1. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. In a bowl, combine the dried shiitake mushrooms and 3 cups of hot water. Let stand for at least 10 minutes. Remove and discard the stems of the kale; roughly chop the leaves. Peel and finely chop the ginger. Peel and finely chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
2. Add the chopped kale to the pot of boiling water. Cook 5 to 7 minutes, or until wilted. Drain thoroughly and set aside in a warm place. Refill the pot with salted water; heat to boiling on high.
3. While the kale cooks, reserving the water, transfer the rehydrated shiitake mushrooms to a cutting board; roughly chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, chopped garlic, chopped mushrooms, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.
4. Add the reserved mushroom water, soy marinade, and sweet chili sauce. Heat to boiling on high. Once boiling, reduce the heat to medium; cook, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly reduced in volume. Turn off the heat; stir in the cooked kale and sesame oil. Season with salt and pepper to taste. Divide between 2 bowls. Rinse and wipe out the pan.
5. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
6. While the eggs cook, add the noodles to the same pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly. Divide the cooked noodles between the bowls of cooked vegetables and broth; stir to combine. Top with the fried eggs. Garnish with the sliced green tops of the scallions and kombu. Enjoy!

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