• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • meet the team
  • blogger resources
  • Contact Me
My Account
Member Dashboard
40 Aprons Premium (Ad Free!)

40 Aprons

Delicious, Healthy-ish Meals for the Whole Family

  • All Recipes
  • Course
    • Appetizers
    • Cooking Basics
    • Breakfast
    • Condiments
    • Dessert
    • Main Course
    • Meal Prep
    • Side Dishes
    • Soups
  • Method
    • Air Fryer
    • Baking
    • Crockpot
    • Grilling
    • Instant Pot
    • Sous Vide
  • Dietary Needs
    • Dairy Free
    • Gluten Free
    • Keto
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30
  • Cuisine
    • American
    • Asian
    • Indian
    • Italian
    • Mediterranean
    • Mexican & Latin
    • Southern
Home Blog Easy

Easy Upgraded Ramen: Mushroom Sesame Ramen with Poached Egg

Cheryl Malik
Cheryl Malik Posted: 06/26/13 Updated: 05/13/22
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

 

Every now and then, I’m hit by this undeniable craving for a huge bowl of salty broth and curly ramen noodles. I’m forced to give in. At these moments, it’s unlikely I’ll hop in the car and drive to the Asian market for some legitimate dried ramen noodles, and what should I? A few little tweaks, and a bowl of 15¢ dried Top Ramen can be immensely satisfying–earthy, nutty, salty, spicy, and creamy, with plenty of umami.

Why You’ll Love This Easy Recipe

I chose to top my ramen with a poached egg, since I’m in my POACHED EGG OMG phase, but you could opt for a fried egg instead. I personally love the rich creaminess the perfectly poached yolk adds to the broth, and the gentle texture of the white. I added mushrooms, because, obviously, I love mushrooms, and their earthiness works well with the sesame broth. Finally, the sweet oniony flavor of scallions add a much-needed bit of green to the bowl and pair perfectly with the understated spiciness.

Easy Upgraded Ramen: Mushroom Sesame Ramen with Poached Egg

Serves: 1

ingredients

– one package of dried ramen
– 2 cups broth or water (I used the packet of seasoning that came with the noodles, partly because we just moved in and I have no idea where most of my stuff is, and partly because of its guilty MSGed sodium extravaganza)
– 3-4 large button mushrooms, sliced (or other mushroom, depending on your preference and what you have.. fresh shiitake are great!)
– 1 scallion (thick part sliced into 1″ pieces on a diagonal, greens sliced thin)
– 1 teaspoon sesame oil (more or less to taste)
– 1/2 teaspoon chile-garlic paste (or sambal olek or Sriracha or whatever you have!), more or less to taste
– 1 egg, room temperature preferable
– 1 tablespoon seasoned rice vinegar

directions:

– For the poached egg: grab a nonstick saucepan and fill with about 2″ water and place over high heat
– Pour in about 1 tablespoon seasoned rice vinegar, to acidulate the water to help the egg coagulate better when dropped in
– Meanwhile, as the acidulated water heats, bring the 2 cups of broth to a boil
– As the acidulated, poaching liquid approaches a boil, and you begin to see bubbles forming at the bottom of the pan, crack an egg into a small bowl, then gently drop the egg into the poaching liquid. I have better luck just dropping the egg in, rather than lowering it halfway in the water, but do what works best for you
– Turn off the heat and allow the egg to cook about 2 minutes. Remove with a slotted spoon and wait to place on finished noodles. The egg will continue to cook in the broth, so you want to slightly undercook it during the actual poaching process
– Throw the noodles, mushrooms, and thick scallion slices into the broth and cook for three minutes
– Pour noodles into serving bowl, add in sesame oil, chile-garlic paste, and additional salt/seasoning to taste, then top with poached egg, and finally, thinly sliced scallion greens. Tada! Beautiful, unbelievably simple lunch

Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

You may also like...

  • Italian Spinach with a Poached Egg
  • Bacon ramen - rich, salty, smoky ramen broth. // 40 Aprons
    Bacon Ramen
  • A white bowl of keto ramen with shirataki noodles, ramen eggs, chicken, and bok choy
    Keto Ramen

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

What’s Popular?

Reusable meal prep trays with sweet potato, scrambled eggs, and sausage for a whole30 breakfast

Whole30 Breakfast Meal Prep

Crispy, golden air fryer tater tots in a large white serving bowl next to a small ramekin of bright red ketchup.

Air Fryer Tater Tots

Overhead view of marry me chicken in a cast iron skillet

Marry Me Chicken (Chicken in a Sun Dried Tomato Cream Sauce)

Instant pot chicken and rice in a bowl

Dreamy Instant Pot Chicken and Rice

In Season

Whole30 In-n-Out burgers close up

Whole30 Burgers – Burger Joint Style (Paleo, Low Carb)

Overhead photo of keto chicken tortilla soup in a rustic bowl

Keto Chicken Tortilla Soup (Low Carb, Gluten Free)

Air fryer chicken wings on a platter with sauce

Crispy Air Fryer Chicken Wings in Buffalo Sauce

Instant pot frozen chicken breast - easy chicken recipes for dinners with few ingredients

Instant Pot Frozen Chicken Breast

As seen on:

More Goodies + NO Ads!

Become a 40 Aprons Premium Member!

All the 40 Aprons content you love - now even better.

  • Member-Exclusive Recipes
  • Meal Plans & Grocery Lists
  • eBooks
  • NO ADS!
Join now

Privacy Policy

Accessibility

Disclaimers

Contact

© 2023 40 Aprons
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
0 shares