Spiralized Daikon Ramen with Portobello Mushrooms and Soft Boiled Egg
Try this Spiralized Daikon Ramen with Portobello Mushrooms and Soft Boiled Egg recipe, or contribute your own.
Try this Spiralized Daikon Ramen with Portobello Mushrooms and Soft Boiled Egg recipe, or contribute your own.
- 1 garlic clove minced
- 1 egg
- 2 teaspoons sesame oil
- 4 cups vegetable broth
- 2 tablespoons low-sodium soy sauce
- 1 medium daikon radish blade c, noodles trimmed
- 1/2 yellow onion thinly sliced
- 2 scallions, diced white and green parts separated
- 1 inch piece of ginger peeled and minced
- 1 large portobello mushroom caps ribs scooped out, sliced into 1/2†thick strips
- 3 cups chopped curly kale
- sesame seeds to garnish
- hot sauce to garnish
- Carbohydrate 7.2917 g
- Cholesterol 0 mg
- Fat 4.5215 g
- Fiber 0.143500000238419 g
- Protein 1.5668 g
- Saturated Fat 0.641875 g
- Serving Size 1 1 Serving (490g)
- Sodium 1882.095 mg
- Sugar 7.14819999976158 g
- Trans Fat 0.204185 g
- Calories 74 calories
Step-by-step
- Place the egg in a small saucepot and cover with water.
- Cover the pot, place over high heat and bring to a boil.
- Once boiling, remove from heat and let sit (still covered) for 7 minutes.
- Then, rinse with cold water until able to be handled and peel.
- Slice in half.
- Meanwhile, place a large skillet over medium-high heat and add in the oil.
- Once oil is shimmering, add the white scallions, ginger, onion and garlic to the skillet and cook for 5 minutes or until onions soften.
- Then, pour in the stock and soy sauce, cover and bring to the boil.
- Add the mushrooms, lower to a simmer and let cook for 5 minutes or until mushrooms are softened.
- Then, add the daikon noodles and kale and let cook for 5-7 more minutes or until noodles are softened and kale wilts.
- Divide the soup into two bowls.
- Garnish with green scallions, sesame seeds and hot sauce.
- Top with half of the egg per bowl.
Searing aromatics like ginger, garlic, and white scallions in sesame oil for five minutes releases fat-soluble flavor compounds into the pan before liquid is added. Heating the oil over medium-high ensures the aromatics sweat quickly without burning. Low-sodium soy sauce provides controlled salinity, allowing the vegetable broth to reduce slightly during the five-minute mushroom simmer without becoming overly salty.
Cooking the egg off the heat for exactly seven minutes yields a firm white and a viscous yolk that enriches the broth when cut. Plunging the hot egg directly into cold water halts internal cooking and shrinks the egg slightly against the shell for easier peeling. Slicing the egg lengthwise just before serving exposes the vibrant center.
Substituting regular cabbage for kale alters the cooking time; kale wilts within five minutes, whereas sturdier greens require longer exposure to heat. Girding the final bowls with green scallions, sesame seeds, and hot sauce introduces contrasting temperatures and textures. Storing leftover daikon noodles separately from the broth prevents the vegetable from releasing excess water into the liquid.
