Recipe (2 servings) - inspired by the ramen recipe on the blog justonecookbook.com
- 5 cups of water
- 1 piece kombu (approx. 10x10 cm)
- 2 dried shiitake
- 2 tbsp sesame oil
- 2 scallions
- a piece of ginger (approx. 3 cm)
- 4 cloves garlic
- 1 tbsp tahini
- 1 tbsp sake
- 4 tsp miso
- 4 tsp soy sauce
- 200g ramen noodles (or sub for other Japanese noodles)
- 200g dried lion's mane
- 1 piece pak choi
- canned corn
- 1-2 nori sheets
Base stock or dashi
1. Soak the kombu and dried shiitake in a bowl with 1 cup of water for 30-60 minutes - that will become the base stock.
2. Transfer the stock with kombu and shiitake to a pot, add 1-2 tbsp of the powder blend if using and bring to boil. Once it starts to boil, remove the kombu (it will become slimey if you keep it), strain the stock and set it aside.
3. Remove the shiitake and place it back in the pot with 4 cups of water. Continue to boil the shiitake until it's soft and ready, strain and set 2 cups of the boiling water aside.
1. In preparation soak the lion's mane for 30 minutes in water, then change water and soak another 30 minutes to remove the bitterness.
2. Mince the ginger, garlic and white part of the scallions.
3. Cut the nori into smaller pieces. Chop the green part of scallions.
4. Heat up a pot with sesame oil on medium fire, add the minced ginger, garlic and scallions. Fry 1-2 minutes until you feel the fragrance be careful not to burn them.
5. Add the tahini, soy sauce and sake. Mix well and fry another 2-3 minutes on low-medium fire.
6. Pour 1 cup of the kombu and shiitake stock and the 2 cups of water from boiling shiitake. Add the miso, mix well and once it comes to a boil, turn the fire off. Don't boil the miso as it contains probiotics.
6. Stir fry the lion's mane in some sesame oil and soy sauce. Once almost done, add chopped pak choi for a couple minutes.
7. In the meantime boil 200g noodles and once ready, strain.
8. Prepare the ramen bowl: transfer the noodles into the bowl, pour the soup (reheat it if needed), add the shiitake, lion's mane, pak choy, garnish with corn, kimchi, nori and top it off with chopped green scallions.