Mushroom Ramen
By Cooks&CoThis mushroom ramen is the perfect warming dish. Ramen broths can take hours but by using Dried Porcini Mushrooms it can be made in under 8 minutes!Time and servings
Ingredients
12 total- 3 tablespoons of porcini mushrooms, blitzed
- 2 steaks of your choice
- 8 tablespoons of sesame seeds
- 2 tablespoons of vegetable oil
- 400 ml of soya milk
- 100 ml of soy sauce
- 120 g of noodles, 60g per person
- 30 g of cauliflower, lightly steamed
- 30 g of exotic mushrooms, sautéed in vegetable oil
- 15 g of spring onion, finely sliced
- 2 egg, cut in half lengthwise
- 1 tbsp of picked radish or ginger
Method
10 stepsStep 1
Mix 1tbsp of the blitzed porcini and sesame seeds to make a rub. Roll the steaks in the mix and make sure there is an even coating.
Step 2
Warm some vegetable oil in a frying pan. Brown the steaks on all sides. Should take about 5 minutes depending on thickness.
Step 3
Set them aside to rest.
Step 4
For the broth, bring 1ltr water to a simmer. Add the remaining 2tbsp of the porcini powder to the simmering water. Simmer for about 4 minutes.
Step 5
Add the soya milk and soy sauce. If there is any foam at the top of the broth you can skim that off for a cleaner presentation.
Step 6
Slice the steak against the grain into thin slices.
Step 7
Place your noodles in a bowl. Pour over about 1/3 of the steaming broth into each bowl to warm the noodles.
Step 8
Arrange the sprouting cauliflower, mushrooms and steak on the noodles.
Step 9
Garnish with spring onions, 1/2 egg, pickled radish and ginger.
Step 10
Top up with broth if needed.