Recipe for ginger and garlic-infused ramen with shiitake mushrooms
4 tbsp vegetable fonds
8 cups boiling water
200g shiitake mushrooms – slice
1 tbsp sesame oil
40g fresh ginger – peel and grate finely
2 cloves garlic – peel and grate finely
1 tsp chilli powder
160g ramen noodles
4 spring onions – cut off ends, slice
100g kale – rinse well and slice
2 carrots – peel and grate coarsely
2 tbsp Sriracha sauce (optional)
50g Panko crumbs
olive oil (from your pantry)
salt (from your pantry)
Preparation: Prepare all ingredients as indicated above. Put the kettle on to boil.
Vegetable stock: Mix the vegetable fonds with the boiling water and set aside.
Shiitake broth: Place a few glugs of olive oil in a large saucepan on high heat. Add the mushrooms and sauté for 5 minutes until lightly browned, stirring often. Turn the heat to low and cook for another minute. Add the sesame oil, garlic, ginger and chilli powder and stir fry for another minute. Turn the heat to high and add the vegetable stock. Once it starts to boil turn the heat to medium and allow to simmer for 5 minutes. Add the ramen noodles and cook for another 5 minutes. Remove from the stove and add the spring onions, kale, carrots and Sriracha sauce (optional). Check seasoning and add a little salt if needed. Serve immediately.
To serve: Divide the broth between the bowls and top with panko crumbs for a little crunch.
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