Shiitake & Black Garlic Ramen
Shiitake & Black Garlic Ramen

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, shiitake & black garlic ramen. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Shiitake & Black Garlic Ramen is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Shiitake & Black Garlic Ramen is something that I’ve loved my entire life. They are fine and they look fantastic.

Shiitake mushrooms are one of the most popular mushrooms worldwide. They are prized for their Shiitake are edible mushrooms native to East Asia. They're tan to dark brown, with caps that grow.

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

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

Rhymes: -ษ‘หki. shiitake (plural shiitake or shiitakes). A wide, brown variety of edible mushroom, Lentinula edodes.

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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