Mushroom Ramen


Photo: The Gouda Life
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Ingredients

2 squares ramen (egg) noodles
1 small onion, diced
2 inches piece ginger, peeled and diced
3 cloves garlic, minced
1/2 pound mushrooms (I used re hydrated lobster and shiitake)
1 box organic vegetable/beef/chicken stock
1/2 teaspoon sesame oil
3 tablespoons dark soy sauce
1 tablespoon Sriracha (more if you like things spicy)
2 tablespoons rice vinegar
1/2 teaspoon ground cumin
2 tablespoons lime juice
handful of spinach leaves
handful of sprouts
1/2 cup cilantro leaves

Preparation

1
In a large pot of boiling water, cook the noodles to al dente according to package directions. Set aside.
2
Of the pot. Once the oil is shiny and hot, add the onions and ginger and cook until soft, 5 minutes. Add the garlic and stir until fragrant but not browning. Add the mushrooms and cook until they’ve released their liquid and are browning. Remove and reserve some of the mushrooms to garnish.
3
Add the stock, sesame oil, soy, hot sauce, vinegar and cumin. Turn heat up and bring the broth to a boil. Lower and let it simmer for 10 minutes.
4
Ladle into bowls and top with reserved mushrooms, spinach leaves (they will cook in the soup), cilantro and sprouts. Serve with extra Sriracha and soy sauce.
.

Yield:

1.0 servings

Added:

Friday, April 1, 2011 - 10:07am

Creator:

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