Mushrooms come in all shapes, sizes, and flavor profiles — and many of them make a great addition to instant ramen. Depending on your budget, as well as what taste and texture you're looking for, there are many ways to go about it. Whichever you use, your mushrooms are bound to make the ramen healthier. According to Harvard, mushrooms are a good source of B and D vitamins, as well as other nutrients and minerals. Plus, their earthy flavor gives ramen depth and plenty of umami.
Basic button mushrooms are an inexpensive and tasty choice. They can be eaten raw or cooked, so you can toss them in the ramen while it's simmering or add them at the end. Enoki mushrooms, which come as bunches of long white strands with small caps, need to be thoroughly cooked, so you can't add them at the end. Most other types of mushrooms, like cremini and shiitake, should be added early in the cooking process, or sautéed beforehand. This will help soften their texture and bring out their full rich flavors.
While fresh mushrooms are easy and delicious, you could also use dried mushrooms. To use, reconstitute them in liquid until they become plump. Then, strain the leftover liquid — whether it's water, wine, stock, or a combination — and use it to cook your ramen noodles for even more mushroom flavor.
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