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Spiralized Daikon Ramen with Portobello Mushrooms and Soft Boiled Egg

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 1 egg
  • 2 teaspoons sesame oil
  • 2 scallions diced, white and green parts separated
  • 1 inch piece of ginger peeled and minced
  • 1/2 yellow onion thinly sliced
  • 1 garlic clove minced
  • 4 cups vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • 1 large portobello mushroom caps ribs scooped out, sliced into 1/2” thick strips
  • 1 medium daikon radish Blade C, noodles trimmed
  • 3 cups chopped curly kale
  • sesame seeds to garnish
  • hot sauce to garnish

Instructions

  • Place the egg in a small saucepot and cover with water. Cover the pot, place over high heat and bring to a boil. Once boiling, remove from heat and let sit (still covered) for 7 minutes. Then, rinse with cold water until able to be handled and peel. Slice in half.
  • Meanwhile, place a large skillet over medium-high heat and add in the oil. Once oil is shimmering, add the white scallions, ginger, onion and garlic to the skillet and cook for 5 minutes or until onions soften. Then, pour in the stock and soy sauce, cover and bring to the boil. Add the mushrooms, lower to a simmer and let cook for 5 minutes or until mushrooms are softened. Then, add the daikon noodles and kale and let cook for 5-7 more minutes or until noodles are softened and kale wilts.
  • Divide the soup into two bowls. Garnish with green scallions, sesame seeds and hot sauce. Top with half of the egg per bowl.