Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, shiitake & black garlic ramen. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Shiitake & Black Garlic Ramen is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Shiitake & Black Garlic Ramen is something that I have loved my whole life.

Fill Your Cart With Color today! High Strength Formula Containing Lion's Mane, Reishi, Chaga, Shitake, Cordyceps & Maitake The most widely known of all the oriental mushrooms. Shiitake are quite mild when bought fresh, but drying concentrates their flavour. They have a firm, meaty texture that becomes slippery when.

To begin 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 cook it.

The ingredients needed to make Shiitake & Black Garlic Ramen:

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

Shiitake are edible mushrooms native to East Asia. While typically eaten like vegetables, shiitake are fungi. The shiitake is a versatile food that can be incorporated into a variety of dishes. You can buy these mushrooms raw, cooked or dried.

Steps 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!

The shiitake is a versatile food that can be incorporated into a variety of dishes. You can buy these mushrooms raw, cooked or dried. Because they're becoming more popular due to their nutritional value, you can find shiitake mushrooms at most grocery stores. When buying your shiitakes, look for mushrooms that are firm and plump. Aside from having a rather memorable name, shiitake mushrooms were broadly unknown by the British public up until fairly recently.

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