Miso Mushroom Cream Sauce with Gochujang and Ramen Noodles
The recipe is Miso Mushroom Cream Sauce with Gochujang and Ramen Noodles. The dish has bold umami flavor with a little spice, and it is made with mushrooms, garlic, butter, flour, chicken broth, heavy cream, miso paste, gochujang paste and ramen noodles. The dish is served with baby spinach leaves and an optional fish sauce for added umami.
Yield: 4 servings
Equipment
- 1 heavy skillet
- 1 Large pot
Materials
- 1 ½ lb mushrooms cleaned and sliced - I prefer Pioppino, Portobello, or Shiitake.
- 2 Tbsp. grapeseed oil
- 2 cloves garlic minced
- 2 Tbsp. thyme leaves
- 1 tsp salt
- ½ C white wine
- 4 C heavy cream
- 3 Tbsp. white miso paste
- 1 tsp gochujang
- 1 lb ramen noodles
- 4 C baby spinach
Instructions
- In a heavy skillet, heat the grapeseed oil and garlic on medium-low heat until garlic is cooked through but not yet browned. Turn the heat to medium-high, add the sliced mushrooms and salt, allow the mushrooms to cook through while gently stirring, about 8 minutes. Add the thyme and wine and allow to simmer for about 10 minutes, stirring the mixture occasionally. Once the wine has reduced by half, remove the mushroom mixture with a slotted spoon to a bowl, set aside.
- Using the same pan, add the heavy cream. Bring to a gentle simmer and stir occasionally. The cream will reduce by half and thicken slightly. This should take approximately 25 minutes, do not let it boil. Stir in the miso paste and gochujang sauce, it will look slightly pink. Mix well so the miso is fully incorporated into the cream sauce. Turn the heat to low while you are cooking the noodles.
- Cook the ramen noodles in salted water. When they are al dente, use tongs to pull them directly from the pasta water to the cream sauce. Some of the pasta water will transfer with the noodles, this helps flavor and thicken the cream sauce. Toss to incorporate, add the spinach and mushroom mixture. Toss gently and serve immediately.