Vegetable Ramen
Servings: 2 People
Ingredients
For the Shiitake & Lemongrass Dashi
- 3 Dried shiitake mushrooms
- 1 l Water boiling
- 2 tbsp Mushroom concentrate
- 1 Lemongrass stick
For the Ramen
- 1/2 tbsp Sesame oil
- 2 cloves Garlic minced or grated
- 2 tsp Fresh ginger grated
- 1/2 Red onion sliced
- 2 tbsp Soy sauce
- 4 Dried shiitake mushrooms
- 300 g Ramen noodles ready to cook style
- 2 Spring onion shredded
- 1 Carrot shredded
- 4 Tender stem broccoli sliced
To Garnish
- 1 tsp Sesame seeds
- 1/4 Lime
- 1/4 Red chilli sliced
Method
To Make the Dashi
- Soak the mushrooms in the boiled water for an hour.
- Squeeze the shiitake mushrooms and strain all the water through a sieve into a saucepan and stir in the mushroom concentrate and add the lemongrass stick.
- Cover and simmer for 30 mins
For the Ramen
- Mince the garlic and grate the ginger. Slice the red onion, grate or julienne the carrot and slice the tender stem broccoli. Shred or slice the spring onions.
- Heat the sesame oil in a pan over medium low heat. Add the garlic, red onion and ginger; fry for 2 minutes or until soft and fragrant.
- Pour in the dashi and soy sauce and bring to a boil add the dried shiitake mushrooms. Reduce heat to low, cover, and simmer for 10 minutes to allow the mushrooms to soften and the broth to become flavourful.
- Add the ramen noodles. Simmer for the time indicated on the packet Add the spring onions and stir to combine.
- Remove from heat and stir in the shredded spring onions. Divide the noodles and vegetables into bowls, pour over the hot broth, and top with a chilli marinated egg.
- Use the egg marinade or red chilli to add a little spice, sprinkle with sesame seeds and lime juice (optional)