chili crisp curried mushroom ramen
Ramen is relevant no matter the season.
Saturday, I adopted a new basil friend from the grocery store and named him Willy. I use basil more than almost any other herb, especially in the spring and summer time: it’s the brightest flavor and an easy, fresh addition to almost any meal you could create. Did you see last week’s Basil Mint Julep? Or, perhaps, Spicy Basil Butter Chickpeas and Creamy Sundried Tomato Basil Fish and Tortellini?
All of my basil plants, both current and past, boast names in some variation of William. Bill is the OG plant that’s quite wooded over but still sprouting new leaves pretty often, and we used to have Bill JR and Billy (RIP). Mom gifted me with a batch of Thai basil, whom she named Ty. Fitting. He’s the only wild card in the family, but let’s just say they’re cousins by marriage.
Anywho, basil actually doesn’t come into play in this recipe, but I’m peering at my kids from the dining table and couldn’t help but narrate their life stories. Willy is a plump, stout little guy and I hope I can keep him thriving for a long time. I’m considering buying an LED light so I can bring him inside: I know basils are hardy, but the heat here sucks and I don’t want him to suffer like the rest of us.
If you’re preoccupied with 100 life tasks but still need a nice meal for the evening, let this Chili Crisp Curried Mushroom Ramen come into play. Bursting with a fusion of Thai and traditional ramen flavors, juicy mushrooms strewn overtop a bed of soft squiggly noodles, and a kick of spice from a simple homemade chili crisp, this bowl is everything you love about a good pile of ramen. Kale adds a touch of green, and all the garnishes pretty up the individual servings.
Nothing Chilly about Chili
I start the chili crisp oil first to maximize steeping time. If you have some extra moments to spare, I’d do this step an hour or so beforehand for the most potent flavor. 15 minutes is fine, though, if you’re a bit more pinched.
Second important note: you must use a high-heat oil. Think peanut, grapeseed, safflower, the oils most health nuts preach that you should avoid. Your classic extra virgin olive oil is wont to scorch real fast and that doesn’t exactly make for the tastiest result. For the love of GOD don’t use coconut oil.
The chili crisp is a nice mix of red pepper flakes, ginger, garlic, chives, and a cinnamon stick. Heat the oil up to a good shimmery texture, then pour into a very heat-resistant bowl (Pyrex is always good) and watch that shit bubble up like a pool of lava. Set a timer for 5 minutes, after which discard the cinnamon stick. Let the oil sit while you shimmy up the rest of the ramen.
Why Is It Called Mushroom?
For real, though. They aren’t really mushy and well, if you have them growing in your room, you’re either a mad hippie or have a fungal infestation.
The ramen itself is spiffy and quick to make. Cook the mushrooms on their own for a bit, then with butter, some of the chili crisp, garlic, and ginger. Take them out of the pot (I use a big Dutch oven for the whole process for fewer dishes in the end) and start on the broth.
I’m pretty minimal with ramen broth since I’m no connoisseur, though J is pretty damn good at making the tarre. Here, I keep it accessible and quick with vegetable broth, soy sauce, a bit of coconut milk for creaminess, and red curry paste, which is the unique part of this recipe that lifts the bowl of ramen up another ladder rung. Stir it all around to really dissolve the red curry paste. I like to add small bits of broth into the pan and whisk the paste until smooth, then continue with the rest of the liquids.
After a good simmer sesh, cook the noodles directly in the broth if you plan to eat all the ramen right away. If not, I’d cook them in a separate pot of water and take what you want when you’re ready to eat. Otherwise, any leftover noodles will slurp up the broth liquid and grow extra fat when stored.
Finish with a little bit of kale for some nutrients, then you’re good to eat!
If you want to avoid coconut, as usual, you can use whole milk or half and half instead. Or heavy cream, if you’re really feisty.
I prefer shiitakes in this recipe, or perhaps a mix of exotic mushrooms like trumpet or hen of the woods. If all you’ve got is baby portobella, that’s just fine and won’t really disrupt the flavor of the dish. Same goods for whatever brand of ramen noodles you use. Some like rice ramen, some like me just grab classic dirtbag noodles. Anything works.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
chili crisp curried mushroom ramen
Ingredients
- 2 cups shiitake mushrooms
- 1 tbsp butter
- 2 tsp chili crisp oil (recipe below)
- 4 cloves garlic
- 1 tbsp fresh ginger, grated
- 1/4 cup Thai red curry paste
- 6 cups vegetable broth
- 1/4 cup soy sauce
- 1/3 cup canned full-fat coconut milk
- 3-4 blocks ramen noodles
- 2 cups kale, roughly chopped
- green onions, sesame seeds, eggs, for garnish
chili crisp oil
- 1 cup high-heat oil (safflower, peanut, grapeseed, etc.)
- 2-3 tbsp red pepper flakes
- 2 cloves garlic, minced
- 2 tbsp fresh chives, minced
- 1 tbsp fresh ginger, minced
- 1 cinnamon stick
Instructions
- Combine the red pepper flakes, garlic cloves, chives, ginger, and cinnamon stick in a small bowl.
- Heat the oil in a small sauce pan over medium-low until shimmering. Pour oil over the spice mix (be careful, it will bubble A LOT). Steep with the cinnamon stick for 5 minutes, then discard the stick. Let sit while you prepare the rest of the ramen.
- Heat 2 tablespoons olive oil in a large pot over medium. Toss the mushrooms in the oil with a pinch of salt and pepper. Cook undisturbed for 5 minutes. Add butter and 2 tsp chili oil, garlic, and ginger, until very fragrant, about 1-2 minutes. Remove to a plate.
- Swirl the curry paste into the pot, then pour in the broth, soy sauce, and coconut milk. Simmer for 10 minutes.
- Add the noodles (discard the seasoning packet) into the broth and cook according to package directions. This usually takes 3-5 minutes. Dump in the kale and stir until wilted, about 1-2 minutes longer.
- Divide noodles and broth into bowls and garnish with the mushrooms, green onions, a sprinkle of sesame seeds, and 6-minute eggs, as desired.
