I found these new Ramen toppers at the store and was inspired to create a Ramen Salad using some of my favorite components of ramen soup – namely, soft boiled eggs and shitake mushrooms. I love putting a jammy yolk on just about everything, but it works especially well with kale, and I often top my kale Caesar salad with them too!
This is not your typical salad, but the ingredients come together so well, with the crunchy onion garlic ramen and Asian dressing. Serve with a side of crudo and you’ve got yourself a full meal!
Ramen Salad
3 soft boiled eggs
1/2 lb shiitake mushrooms, sliced
1 tbsp olive oil
1 tsp sesame oil
kosher salt and freshly ground pepper, to taste
4 cups chopped kale
1 cup frozen edamame, thawed and rinsed
1 avocado, diced
1 cup Gefen onion garlic ramen toppers
Dressing:
1/3 c grapeseed oil
2 tsp sesame oil
3 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 clove minced garlic
1 tbsp honey
Pinch of red pepper flakes
1/2 tsp salt
Juice of 1/2 lime
Method:
For the soft boiled eggs, bring a small saucepan to a boil, reduce to a simmer and lower the eggs into the water with a spoon (I like to pierce them with an egg piercer first to make peeling easier). Simmer for 7 minutes. Remove from the heat and transfer the eggs to an ice bath.
While the eggs are cooking, trim the shitake mushroom stems and slice them into strips. Saute in the grapeseed + sesame oil until browned and softenened. Season with salt and pepper.
In a small bowl combine the dressing ingredients. Whisk until emulsified.
Thinly slice the kale and add to a large salad bowl. Top with mushrooms, edamame, avocado, ramen and soft boiled eggs. Add the dressing and lightly toss. Enjoy!
Related Recipes:
Kale Crunch Salad
Wilted Kale And Kabocha Squash Salad
Weekend Leftovers Ramen Bowls
Pulled Brisket Ramen