mushroom ramen

  • Serves: 2
  • Calories: 420 kcal
  • Total Time: 20 m
    • Prep: 5 m
    • Cook: 15 m
  • Japanese: Kinoko-ramen

ingredients:

  • 2 packages ramen noodles or
  • Chinese noodles
  • 6 ounces shiitake mushrooms
  • 3 1/2 ounces package shimeji
  • mushrooms
  • 2 ounces package enoki
  • (snow puff) mushrooms
  • 2 1/2 cups Chinese soup stock or chicken broth
  • 1 tablespoon soy sauce
  • 1 quart water

step 1:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the enoki mushrooms 1 in. from the end and cut in half. Cut off the roots of the shimeji mushrooms.

step 2:

Pour the Chinese soup stock (or chicken broth) into a pan and bring to a boil. Add all the mushrooms. Boil for about 4 minutes. Add the soy sauce.

step 3:

Pour the water into a big pan. Bring to a boil. Add the ramen noodles (or Chinese noodles) to the boiling water. Boil for 1 to 4 minutes (follow the cooking instructions on the bag). After boiling, drain the noodles in a colander and quickly add to the serving bowls. Place the mushrooms over the noodles and pour the soup over everything.

comment:

Savory taste of the mushrooms is added in the chicken soup stock, the soup becomes delicious. The mushrooms suit noodles and this dish is very healthy.