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Ramen with Kale and Mushrooms
Appliance: Rice Cooker - 4 cup capacity and larger.
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This recipe is part of the Ramen Noodle Collection
Ingredients
   1 tablespoon cooking oil
   1 cup fresh kale, stemmed and sliced
   1/2 cup fresh mushrooms, stemmed and sliced
   1/2 teaspoon ginger root, grated
   1 – 2 cloves garlic, minced
   2 green onions, thinly sliced
   1 can (15 ounces) chicken or vegetable broth
   1/2 cup water
   Salt and pepper, to taste
   1 package ramen, any flavor
   Sesame oil, to taste (optional)


Directions
Place oil in the inner bowl of your rice cooker, cover and push Cook button. Use saute setting, if applicable. When warm, add kale, mushrooms, ginger, garlic and green onions. Cooking, stirring often, until kale leaves have wilted, 3 to 4 minutes.

Stir in broth and water. Cover, bring to a boil and cook, stirring occasionally, 3 to 4 minutes. Remove flavor packet from ramen and discard or save for another use. Add noodles to the broth and cook, stirring frequently to separate, until noodles are tender, about three minutes. Season to taste with salt and pepper.

Top with a little sesame oil, if using, and serve.

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