Posts Tagged ‘ramen’

Pack a Nutritious Punch in Your Lunch

A nutritious lunch can make all the difference in your day!

Avoid the 3 o’clock slump by packing a hearty and healthy lunch that will keep you feeling full and energized all afternoon. Offering beneficial nutrients such as vitamin D, selenium and B vitamins, mushrooms are the ultimate superfood. Make your lunch a true “power lunch” by adding mushrooms!

DYK: Different mushroom varieties offer different health benefits. Switch up the varieties you use in your favorite mushroom recipes.

  • Looking for low-cal? Opt for white buttons. Boasting just 18.5 calories per serving*, white button mushrooms contain the lowest calories of all mushroom varieties1.
  • Say hello to shiitakes for bone health. One serving of shiitake mushrooms is an excellent source of copper1, which helps keep bones and nerves healthy.
  • For immunity, choose cremini. One serving of cremini mushrooms is an excellent source of selenium1, which may help the immune system function properly.
    Vitamin D = maitake. One serving of maitake mushrooms contains a whopping 236 percent of the daily recommended intake of vitamin D1.

*Average serving size is 4-5 mushrooms

Nutritious Lunch Recipes

Turkey Mushroom BBQ Stuffed Sweet Potatoes

Turkey & Mushroom BBQ Stuffed Sweet Potatoes
Lean ground turkey and white button mushrooms create a hearty topping for tender sweet potatoes. Make them for dinner and bring the leftovers for lunch the next day!

Shiitake Mushroom Ramen To-Go

Shiitake Mushroom Ramen To-Go
Create a comforting lunch to-go in a jar! Earthy shiitake mushrooms and noodles in rich broth will brighten your lunchtime and fill you up for the afternoon.

Asian Mushroom Chicken Patties

Asian Mushroom Chicken Patties
Spice up your afternoon with savory chicken patties atop a healthy bed of veggies. Lighten your meat serving by blending in flavorful cremini mushrooms.

Marinated Mushroom and Chickpea Salad

Marinated Mushroom & Chickpea Salad
This refreshing salad is packed with healthy mushrooms and chickpeas, and can easily be made on Sunday prep days for grab-and-go lunches later in the week!

Garden Mushroom Meatloaf

Garden Mushroom Meatloaf
Boost nutrition and stretch your dollar by blending mushrooms into your beef. This flavorful garden meatloaf is terrific for reheating throughout the week!

Broccolini Mushroom Salad

Broccolini Mushroom Salad
Load up the greens with this super simple salad. Go full veg, or pair it with salmon or chicken for a delicious and nutritious lunch to keep you going.

1 Popular Mushroom Variety and Nutrition Information

Seven-Minute Spring Ramen Bowl

Brooke from Cheeky Kitchen shares an updated veggie-filled version of a college staple, without losing the college budget. 

 Seven-Minute Spring Mushroom Ramen Bowl by Cheeky Kitchen

Are you on the search for something quick, fresh, and healthy? We’ve got you covered! This quick and simple ramen bowl uses budget-friendly packets of premade ramen, tosses them with on-sale, in-season veggies (Bonus tip: mushrooms are always in season), and serves itself up quick, for just about $1 per bowl. Now, that is one dinner you need in your life every day!

I’ve been delighted (and slightly obsessed) with the mealtime wonder that is packet of ramen. Like a blank canvas, it’s the perfect way to start tons of quick meals, and the best part is…it costs just pennies per serving!

If you’ve always thought of ramen as a cheap college eat, it’s time to rethink this affordable, accessible mealtime starter! This easy recipe will have you happily slurping down noodles and perfectly steamed mushrooms, asparagus, and a simple poached egg in just seven minutes!

Seven-Minute Spring Ramen Bowl

Start with premade Udon noodles or packets of ramen. Both options will yield a bowl of warm, light soup in seven minutes flat.

Serves 2.

Ingredients:

  • 1 packet ramen, chicken flavored
  • ½ cup asparagus spears, cut to 3” length
  • 1 ½ cup sliced mushrooms
  • 2 ½  tablespoon sesame, avocado, or olive oil
  • ½ teaspoon lemon pepper
  • 2 cups water
  • 1 tablespoon vinegar
  • 2 eggs
  • 2 tablespoon scallions
  • 2 tablespoons cilantro

Directions:
1. In a medium pot, cook ramen according to package directions. One minute before ramen is done, toss asparagus spears in to the pot. Transfer to two bowls. Add mushrooms and oil to the pot. Turn stove burner to medium-high heat. Spread mushrooms flat on the bottom of the pot, sprinkle with lemon pepper, and cook until golden brown. Transfer mushrooms to soup bowl.

2. Add 2 cups of water to pot. Bring to a boil. Add vinegar to boiling water, then gently crack one egg on each side of the pot. Immediately turn off burner, but leave the pot on the hot burner.

3. Use a fork to gently pull the eggs whites toward the center of your egg, giving it a nice round shape. Allow eggs to sit in hot water for 4 minutes, then use a large slotted spoon to gently remove and place one egg on top of each ramen bowl. Garnish bowls with chopped scallions and cilantro. Serve immediately and enjoy!

The Mushroom Masters Lunch Row with La Fuji Mama

Mushroom Miso Ramen by La Fuji Mama

The Mushroom Masters continue this week with our next Team USA contender- the lovely and talented Rachael from La Fuji Mama.  A little bit about Rachael:

Rachael is a freelance food writer and author of the blog La Fuji Mama, which focuses on bringing world flavors to the family dinner table. Rachael has eaten her way around the world, having lived in a variety of locations, including Paris, Tokyo, Memphis, and Los Angeles.  She is a self-proclaimed Japanese cuisine advocate who loves introducing people to such things as the wonders of homemade tofu, the importance of sustainable seafood, and the secrets behind making professional-looking gyoza.

Now just because Rachael’s one of the nicest people we know doesn’t mean she isn’t prepared to serve a warm, comforting bowl of second and third place to the competition with her Mushroom Miso Ramen.  Please take a moment to exercise your click click of support for Team USA and Rachael by heading over to Tastespotting to vote!

Spicy Mushroom Miso Ramen

Rachael of www.lafujimama.com

Mushroom Miso Soup by La Fuji Mama

Makes 3 to 4 servings

Recipe Notes: This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.  Paired with the dried shiitake mushrooms, it adds a bit of extra oomph to the stock.  If you don’t have any kombu, don’t worry, the stock is still delicious when made with just the dried shiitake mushrooms!  The recipe calls for 1 teaspoon to 1 tablespoon of crushed red chili flakes.  This is so that you can adjust the recipe to suit your tastes.  If you don’t like a lot of heat, only use 1 teaspoon.  If you like things nice and spicy like me, add the full tablespoon!

  • 8 small dried shiitake mushrooms
  • 8 square inches dried kombu (optional)
  • 4 ½ cups water
  • 4 teaspoons toasted sesame oil
  • 6 – 8 ounces cremini mushrooms, stems removed and sliced
  • 6 cloves garlic, finely chopped
  • 1 teaspoon – 1 tablespoon crushed red chili flakes (to suit your tastes)
  • 1 ½ tablespoons shiro miso (white miso paste)
  • 1 ½ tablespoons aka miso (red miso paste)
  • 10 ounces dried ramen noodles (aka, chukka soba), freshly cooked
  • Fresh cilantro leaves, to garnish

1. Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.  Bring the water almost to a boil and then turn down the heat to maintain a simmer.  Cook for 5 minutes.

2. Remove the pot from the heat and let the stock stand for 3 minutes.  Strain the stock through a fine-mesh strainer and set the stock aside.

3. Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.  Add the sliced cremini mushrooms and cook for about 20 seconds.  Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.

4. Pour the mushroom stock through a fine-mesh strainer held directly over the pan.  (Discard the solids left in the strainer.)  Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.

5. Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl. Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.

6. Turn off the heat, then ladle the broth over the noodles in each bowl.  Garnish with fresh cilantro leaves and serve immediately.