Miso Mushroom Ramen Recipe

For the soft-boiled egg: bring water to a boil in a pot and cook the egg for 6 minutes. Stop the cooking by plunging the egg into a large volume of cold water.

Roughly slice the mushrooms lengthwise. Sauté them in a pan with 1 teaspoon of sesame oil for about 2 minutes. Deglaze with 2 teaspoons of soy sauce. Set aside.

Blend the garlic, ginger, and onion. Sauté them in a saucepan with 1 tablespoon of sesame oil for about 1 minute. Add the miso paste and spicy sauce, and mix everything thoroughly. Add the water and let it simmer.

In the meantime, cut thin slices of carrots using a peeler. Set aside.

When the broth starts to simmer, add the noodles and let cook for an additional minute.

To finish, pour the broth and noodles into a bowl. Add the halved soft-boiled egg, the oyster mushrooms, the carrot tagliatelle, and fresh parsley. Finally, sprinkle with sesame seeds.