Red Hot Creamy Ramen with Crispy King Oyster Mushrooms
Red Hot Creamy Ramen with Crispy King Oyster Mushrooms
Ingredients
For the Crispy King Oyster Mushrooms
- 1 pound king oyster mushrooms, sliced into 1/4-inch strips
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Spicy Creamy Broth
- 2 tablespoons vegetable oil
- 3 tablespoons chili garlic sauce
- 1/2 cup green onions, chopped (whites and light green parts)
- 1 tablespoon fresh ginger, minced
- 2 tablespoons gochujang
- 1 tablespoon red miso paste
- 1 1/2 cups full-fat coconut milk
- 3 cups vegetable broth
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
For the Ramen Noodles
- 4 instant ramen noodles, packages, seasoning packets discarded
For Garnish
- 1/4 cup coconut cream, or heavy cream
- 1 tablespoon black and white sesame seeds
- 1/4 cup green onions, chopped (green parts only)
- 2 tablespoons chili oil
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, combine the sliced king oyster mushrooms, soy sauce, sesame oil, cornstarch, and black pepper. Toss well to ensure the mushrooms are evenly coated. Spread the mushrooms in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the mushrooms for 20-25 minutes, flipping halfway through, until they are golden brown and crispy. Set aside.
⏱️ 25 min•🌡️ 400
- 4
While the mushrooms are roasting, heat the vegetable oil in a large wok or pot over medium-high heat. Add the chili garlic sauce, chopped green onion whites/light green parts, and minced ginger. Sauté for 2-3 minutes until fragrant.
⏱️ 5 min
- 5
Stir in the gochujang and red miso paste. Cook for another 1 minute, stirring constantly, to toast the pastes and deepen their flavor.
⏱️ 2 min
- 6
Pour in the full-fat coconut milk and vegetable broth. Add the granulated sugar and salt. Bring the broth to a gentle simmer, then reduce heat to low and let it continue to simmer while you prepare the noodles.
⏱️ 10 min
- 7
In a separate pot, cook the instant ramen noodles according to package directions until tender. Drain well.
⏱️ 5 min
- 8
To assemble, divide the cooked ramen noodles among four serving bowls. Ladle the hot, creamy broth generously over the noodles. Top each bowl with a portion of the crispy king oyster mushrooms.
⏱️ 3 min
- 9
Drizzle a swirl of coconut cream over each bowl. Garnish with black and white sesame seeds, the remaining chopped green onion greens, and a spoonful of chili oil for extra heat.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Red Hot Creamy Ramen with Crispy King Oyster Mushrooms
Ingredients
For the Crispy King Oyster Mushrooms
- 1 pound king oyster mushrooms, sliced into 1/4-inch strips
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Spicy Creamy Broth
- 2 tablespoons vegetable oil
- 3 tablespoons chili garlic sauce
- 1/2 cup green onions, chopped (whites and light green parts)
- 1 tablespoon fresh ginger, minced
- 2 tablespoons gochujang
- 1 tablespoon red miso paste
- 1 1/2 cups full-fat coconut milk
- 3 cups vegetable broth
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
For the Ramen Noodles
- 4 instant ramen noodles, packages, seasoning packets discarded
For Garnish
- 1/4 cup coconut cream, or heavy cream
- 1 tablespoon black and white sesame seeds
- 1/4 cup green onions, chopped (green parts only)
- 2 tablespoons chili oil
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, combine the sliced king oyster mushrooms, soy sauce, sesame oil, cornstarch, and black pepper. Toss well to ensure the mushrooms are evenly coated. Spread the mushrooms in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the mushrooms for 20-25 minutes, flipping halfway through, until they are golden brown and crispy. Set aside.
⏱️ 25 min•🌡️ 400 - 4
While the mushrooms are roasting, heat the vegetable oil in a large wok or pot over medium-high heat. Add the chili garlic sauce, chopped green onion whites/light green parts, and minced ginger. Sauté for 2-3 minutes until fragrant.
⏱️ 5 min - 5
Stir in the gochujang and red miso paste. Cook for another 1 minute, stirring constantly, to toast the pastes and deepen their flavor.
⏱️ 2 min - 6
Pour in the full-fat coconut milk and vegetable broth. Add the granulated sugar and salt. Bring the broth to a gentle simmer, then reduce heat to low and let it continue to simmer while you prepare the noodles.
⏱️ 10 min - 7
In a separate pot, cook the instant ramen noodles according to package directions until tender. Drain well.
⏱️ 5 min - 8
To assemble, divide the cooked ramen noodles among four serving bowls. Ladle the hot, creamy broth generously over the noodles. Top each bowl with a portion of the crispy king oyster mushrooms.
⏱️ 3 min - 9
Drizzle a swirl of coconut cream over each bowl. Garnish with black and white sesame seeds, the remaining chopped green onion greens, and a spoonful of chili oil for extra heat.
⏱️ 2 min