Enoki Ramen

I almost turned on the heater in my apartment yesterday. Almost did it.

The days are getting a little bit shorter and the rain is making more frequent visits here in Vancouver. I dug out my wool socks from the very bottom of my sock basket and have been spending more time indoors, wrapped in cozy sweaters.

My favourite season is just around the corner! I love fall. I love the tree-lined streets of East Van coated in orange, red and brown leaves. I love moody weather, wearing my favourite boots and seeing jack-o-lanterns on peoples doorsteps. I love hot coffees on brisk mornings. And I love curling up on the couch with a cup of warm, nourishing soup.

Enoki-Mushroom-Ramen-Noodle-Bowl

This is my incredibly easy vegetarian version of ramen. It's made with Japanese enoki mushrooms which are long and skinny so they kind of blend in with the noodles but add a nice texture and are completely loaded with nutrients.

Enoki mushrooms are powerful immune boosters, high in B vitamins and contain several potent antioxidant compounds which help the body to fight off disease, including cancer. Enoki shrooms do this by helping the body to increase the production of nitric oxide, which is an essential part of our immune system response. Without enough nitric oxide our bodies can't destroy diseased cells. These mushrooms are pretty cool.

Here's the recipe.


Difficulty: Easy

Cook time: 20 minutes

Yeild: 2 medium bowls


Ingredients:

  • 1 tbsp olive oil
  • 3 tbsps chopped shallot (about 1 medium shallot)
  • 2 cloves of fresh garlic
  • 1 tbsp chopped jalapeno pepper (about 1/2 a medium jalapeno)
  • 1 tsp chilli sriracha sauce
  • 200 grams of enoki mushrooms
  • 3 cups low sodium vegetable broth
  • 90 grams of vermicelli brown rice noodles
  • 1/2 cup coconut milk
  • 1 tbsp fresh lime juice
  • 1 tsp finely ground sea salt (or pink himalayan salt)
  • 2 eggs (optional)

Garnish:

  • chopped sweet basil
  • chopped green onion

Directions:

  1. If you choose to have an egg in your ramen, start by putting a small pot of water on the stove to boil.

  2. Cut and wash the mushrooms. I cut them about two thirds down from the top as the bottom third is really dirty and kind of stuck together. enoki mushrooms

  3. In a separate, medium-large pot, warm up the olive oil over medium heat. Then add the chopped shallots, garlic, jalapeno, chilli sriracha and enoki mushrooms. Let fry until the mushrooms start to soften.

  4. Back to the eggs if you're choosing to go for them. Add two eggs (or however many you want) to the boiling water and set a timer for 7 minutes. Once the time is up, immediately take the eggs out of the boiling water and into an ice water bath for the perfect medium boiled eggs.

  5. In the mushroom pot, add the veggie broth to the mix and allow to heat up, not quite to a boil. Then add the vermicelli noodles, coconut milk, lime juice, salt and allow the noodles to cook. It only takes a minute or two.

  6. Time to serve it up! Scoop into seperate bowls and garnish with a little chopped green onion and basil. Peal the eggs, slice them in half and place them on the ramen.

Enjoy!

enoki ramen noodle bowl

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