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Mushroom Ramen - Kinoko Ramen

By Shiokaze


~Japanese MmMMmMmushrooms~


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 mushrooms.




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


 Broth ingredients:


1.2 litres chicken stock or Vegetable stock


An inch square piece of ginger (crushed) - for flavoring


1.5 teaspoon salt


2 teaspoons Shoyu (Soy Sauce)


Pepper Serve with 1 spring onion (finely chopped)





©If you are using dry shitake, soak in warm water for 30 minutes then drain.

©Cut the Shitake and Oyster mushrooms in half and

the button mushrooms into 4 - 5 slices.

©Heat the oil in the frying pan and stir fry all the mushrooms together

on a high heat for 2 minutes.

©Season 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 water.

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.



©Put the stock and ginger in a saucepan of water and bring to boil.

©Season with salt, pepper and, Soy sauce.

© Simmer for 10 minutes, then pour into a bowl

through a straining sieve to discard ginger.



 ©Cook the ramen until soft - following the packet instructions.

©Wash away the outer starch under cold water immediately.

©Drain and divide amongst 4 noodle bowls.

 ©Arrange the mushrooms and wakame or spinach on top

of the noodles and pour in the broth.

©Serve immediately garnished finely with chopped spring onions.




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