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Green Ramen with Portobello Mushrooms


Green Ramen with Portobello Mushrooms

I made this ramen a little while ago.

I thought I had already posted this but apparently I hadn’t

This ramen was so good and just looking at the pictures make me want to eat this!

I call this green ramen because the noodle is made of green vegetable called moroheiya which is supposed to be very good for you. And the whole dish is also vegan.

The thickly sliced marinated/broiled portobello mushrooms were absolutely delicious and perfect for this ramen.

(I think I remember all the ingredients, but I cannot remember all the measurements… I really shouldn’t wait too long to post things or I should write down the rough measurements on a piece of paper while I cook!)

Green Ramen with Portobello Mushrooms

marinated/broiled portabello mushroom
– 1 portoballo mushrooms
– marinade (canola oil, white vinegar, lime juice, cilantro, green onion, garlic, cumin, sugar, salt, pepper)
– 1.5 cup water
– 1 clove garlic, cut in half
– 2×1 inch dried konbu seaweed
– 2 tablespoons soy sauce
– 1~1/5 tablespoons sugar
– 1/2 teaspoon lime juice
– cumin
– salt and pepper
cooked moroheiya noodle from 1/2 package (or 100~150g when dry)
vegetables (bean sprouts, green onion, shungiku (Japanese greens), etc.)

1. Make marinade. Combine all the ingredients (Sorry I don’t have exact measurements for this). Add the mushroom to the marinade. Let it marinated for a few hours or overnight. Remove the mushroom from the marinade, dry it with paper towel, and broil it for a few minutes each side. Let it rest for a few minutes at room temperature. Slice.
2. Make soup. Place water, garlic, and conbu seaweed in a pot. Once it boils, turn to low heat and simmer for a few minutes. Add soy sauce, sugar, lime juice, cumin, salt, and pepper. Remove the garlic and conbu.
3. Place cooked noodle in a bowl. Pour the soup over the noodle. Serve with sliced mushroom and vegetables.














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One Comment

  1. Aquasan wrote:

    good looking dish, love it

    Reiko Reply:


    Monday, April 13, 2015 at 7:15 am | Permalink
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