chili crisp curried mushroom ramen
Hot and spicy is nicey.
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.
Notes
*To store: If you plan of having leftovers, cook and store the noodles separate from the broth. Ramen keeps well for up to 5 days.