Truffle Mushroom Ramen

A luxurious umami bomb featuring a medley of mushrooms and a hint of truffle in a creamy broth.

Ingredients

• 4 cups mushroom or vegetable broth (preferably low-sodium)
• 1 ounce dried porcini mushrooms, soaked in 1 cup hot water
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 8 ounces mixed fresh mushrooms (shiitake, cremini, oyster), sliced
• 2 shallots, minced
• 3 cloves garlic, minced
• 2 tablespoons white miso paste
• 1/4 cup heavy cream
• 1 teaspoon truffle oil (plus more for finishing, optional)
• 4 portions dried ramen noodles (seasoning packets discarded)
• 4 soft-boiled eggs, halved
• 2 tablespoons fresh thyme leaves (plus extra for garnish)
• 1/4 cup shaved Parmesan cheese (plus more for serving)
• Freshly ground black pepper, to taste
• Kosher salt, to taste

Preparation

1. Place dried porcini mushrooms in a bowl with hot water to soak for 15 minutes. Strain, reserving the soaking liquid, and chop porcini.
2. In a large pot, heat butter and olive oil over medium heat. Add fresh mushrooms and sauté until golden brown and reduced in volume, about 6–8 minutes.
3. Add shallots and garlic, cooking until fragrant, 1–2 minutes more.
4. Add chopped porcini, reserved soaking liquid (strained of grit), and mushroom broth. Simmer for 20 minutes to meld flavors.
5. Whisk in miso paste and heavy cream. Simmer 5 more minutes, seasoning with salt and black pepper to taste.
6. Cook ramen noodles according to package instructions; drain well.
7. To assemble, divide noodles among bowls and ladle mushroom-truffle broth over the top.
8. Finish with a drizzle of truffle oil, halved soft-boiled eggs, thyme leaves, shaved Parmesan, and plenty of black pepper.
9. Add desired toppings: crispy sage, pine nuts, pancetta, roasted garlic, microgreens, and extra Parmesan or truffle oil.