Comments on: Spiralized Daikon Ramen with Portobello Mushrooms and Soft Boiled Egg https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/ Veggie-forward recipes your family will love Fri, 22 Oct 2021 17:31:16 +0000 hourly 1 https://wordpress.org/?v=7.0 By: Meaghan https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/#comment-456878 Fri, 20 Sep 2019 21:03:02 +0000 https://inspiralized.com/?p=65011#comment-456878 In reply to Stephanie.

We haven’t given that a shot yet but you can certainly give it a try!

]]> By: Stephanie https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/#comment-456742 Thu, 19 Sep 2019 18:13:43 +0000 https://inspiralized.com/?p=65011#comment-456742 Any chance this can be frozen and saved for a later date?

]]> By: Carly Glazer https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/#comment-438242 Mon, 04 Feb 2019 16:51:00 +0000 https://inspiralized.com/?p=65011#comment-438242 In reply to Shanna.

Hi Shanna! For this recipe it was simply for the Aesthetics and how the cook in the soup!

]]> By: Shanna https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/#comment-437941 Sun, 03 Feb 2019 01:57:17 +0000 https://inspiralized.com/?p=65011#comment-437941 Hello, I see you this is a older article but if anybody can tell me why you scoop the ribs out of the portobello mushrooms? I’ve just started liking mushrooms and of cooked them very few times so I’m curious about why this recipe says to scoop the ribs out? Do they not taste good? Is it for Aesthetics? Thank you in advance for any information to satisfy my curiosity 🙂

]]> By: Michele Lewis https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/#comment-323505 Sun, 24 Apr 2016 22:44:52 +0000 https://inspiralized.com/?p=65011#comment-323505 This recipe was a WINNER! I like that it makes two very generous servings. You feel like you have eaten a meal when you are done. The only thing I did different was I added a whole egg instead of a half 🙂

]]> By: Lorna R. https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/#comment-322867 Mon, 04 Apr 2016 04:20:25 +0000 https://inspiralized.com/?p=65011#comment-322867 This sounds great! Unable to make with daikon radishes right meow (oops, i mean now. Sorry, Tone It Up has me hooked at the moment. Lol) but once the local markets start back up i will definitely give it a shot! Zucchini it is! As always, your recipes are killer! So glad i found your blog a few yrs ago. Just made your zucchini hearty stew using venison loin this past wkend & it was to die for!! Its the 3rd time i’ve made it & the fam loves it! I have yet to make anything i didnt like from your recipes. Preordered your 2nd cookbook! So anxious!! As an omnivore i am glad you are still doing recipes with meats. I agree though, moderation is key with anything. & organic is best! PS- i still think a TIU collaberation with you would be a perfect match made in heaven! Your recipes & healthy outlook is right up their alley!

]]> By: Michelle https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/#comment-322866 Mon, 04 Apr 2016 02:24:21 +0000 https://inspiralized.com/?p=65011#comment-322866 I just made this soup for dinner. I really enjoyed the broth taste and was especially satisfied with the portion size! So filling without being heavy. YUM. Thanks for a great recipe and for posting the Weight Watchers smart points as I just started with them a few weeks ago. So helpful!

]]> By: Rachel D https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/#comment-322862 Sun, 03 Apr 2016 23:30:09 +0000 https://inspiralized.com/?p=65011#comment-322862 I just made this for me and my husband, and it’s delicious!!!! I didn’t have any daikon but I did half soba noodles (for the hubby) and half zucchini noodles. Sooooo good!!

]]> By: Ali Maffucci https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/#comment-322860 Sun, 03 Apr 2016 22:07:44 +0000 https://inspiralized.com/?p=65011#comment-322860 In reply to Tia.

Well the egg you see per bowl is actually one half of an egg, so if you had another egg, you’ll get 1 full boiled egg per bowl. Hope that makes sense!

]]> By: Tia https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/#comment-322859 Sun, 03 Apr 2016 21:44:57 +0000 https://inspiralized.com/?p=65011#comment-322859 About “And if you’d like to thicken it up a bit more, add an extra egg. . .” Do you mean dropping in a lightly beaten raw egg as in Egg Drop Soup? Or just adding an extra boiled egg half to each serving?

]]> By: Dana https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/#comment-322852 Sun, 03 Apr 2016 16:03:12 +0000 https://inspiralized.com/?p=65011#comment-322852 In reply to Anonymous.

Hope you don’t mind me jumping in here but coconut aminos taste just like soy sauce and is awesome! I get mine at whole foods. : )

]]> By: Megan https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/#comment-322849 Sun, 03 Apr 2016 15:50:49 +0000 https://inspiralized.com/?p=65011#comment-322849 This looks great and I am a total sucker for any kind of mushroom! I’ve never cooked with daikon before … are we just looking for it to be firm?? Thanks!

]]> By: Anonymous https://inspiralized.com/spiralized-daikon-ramen-with-portobello-mushrooms-and-soft-boiled-egg/#comment-322847 Sun, 03 Apr 2016 15:22:37 +0000 https://inspiralized.com/?p=65011#comment-322847 This sounds good. Only what can I substitute instand of soy to bring the sodium count lower. I am on a low sodium diet for my blood pressure.

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