Mushroom Ramen - Kinoko Ramen
Makes 4 servings
Ramen is very nutritious and is rather ideal for colds.
It also makes a mouth watering and filling snack.
Conveniently so, any ingredients can be used for ramen: eggs, beef,
chicken, seafood and vegetables.
However in this recipe, we'll go for
6 - 8 Fresh or Dried Shitake mushrooms (with stalks trimmed)
55g enoki (Oyster mushrooms)
55g Button mushrooms
Sea salt and freshly ground black pepper
250 g Dried Ramen
25g Wakame (Young seaweed) or 115g Spinach (trimmed)
2 - 3 tablespoons of vegtable oil
1.2 litres chicken stock or Vegetable stock
An inch square piece of ginger (crushed) - for
1.5 teaspoon salt
2 teaspoons Shoyu (Soy Sauce)
1 spring onion (finely chopped)
you are using dry shitake, soak in warm water for 30 minutes then
the Shitake and Oyster mushrooms in half and
the button mushrooms into 4
- 5 slices.
the oil in the frying pan and stir fry all the mushrooms together
on a high heat for 2
with Salt and pepper Wakame or Spinach
a. If using
wakame: soak it in water for 10 minutes
until it fully opens, then
drain. Blanch in boiling water for 1 minute;
drain and squeeze excess
If it's not already cut,
chop into 2 - 3 cm length.
b. If using spinach:
place in a large mixing bowl and pour over boiling water.
Stir once or twice so the
leaves wilt then drain
and squeeze excess water.
the stock and ginger in a saucepan of water and bring to boil.
with salt, pepper and, Soy sauce.
Simmer for 10 minutes, then pour into a bowl
through a straining sieve to
the ramen until soft - following the packet instructions.
away the outer starch under cold water immediately.
and divide amongst 4 noodle bowls.
the mushrooms and wakame or spinach on top
of the noodles and pour in
immediately garnished finely with chopped spring onions.