Ramen

Sam made ramen the other day and it was bang bang! Here is the recipe she followed/made up. This is just for the soup so add whatever toppings you want

In this one we had: Raddish, Tofu, Carrot, Boiled egg, and Spring onion

Serves 2

Ingredients

• 2 cloves garlic
• ½ tsp ginger (grated)
• 1 shallot
• 1 Tbsp toasted white sesame seeds (and then grounded - except we didnt grind…)
• 1 Tbsp toasted sesame oil
• 8 rehydrated shiitake mushrooms chopped in slices
• 1 tsp doubanjiang (spicy chili bean paste) (use the non-spicy or spicy type or gluten-free doubanjiang)
• 3 Tbsp miso (most types will work except Saikyo and Hatcho; each type will create a slightly different broth flavor)
• 1 Tbsp sugar
• 1 Tbsp sake or Shaoxing Wine
• 4 cups veg broth/shiitake water. Note: make up 4 cups of liquid total
• 1 tsp salt (to taste)
• ¼ tsp white pepper powder

For the Ramen Noodles

• 2 servings fresh ramen noodles (10–12 oz (283–340 g) fresh noodles or 6.3 oz (180 g) dry ramen noodles; for gluten-free, use GF ramen noodles)

Method

1. rehydrate shiitake mushrooms and set aside for 30mins. were gonna need the liquid later!
2. Heat sesame oil in a pan and add ginger, garlic, and shallot
3. Add chopped shiitake mushroom and cook for a minute
4. Add 1tsp doubanjiang and 3 tbsp of miso and mix
5. Add ground sesame seeds and 1 tbsp sugar
6. Add sake and reduce for 30 seconds
7. Add vegetable/mushroom broth
8. Add salt and white pepper powder

Now prepare your noodles and all your toppings! ENJOY!

Thanks for the comment Luna, you’re right, ginger is much easier to find than gigner.