- Serves: 2
- Calories: 420 kcal
- Total Time: 20 m
- Prep: 5 m
- Cook: 15 m
- Japanese: Kinoko-ramen
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 3 cm. from the end and cut in half. Cut off the roots of the shimeji mushrooms.
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.
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.
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.
Japanese foods recipes
Int'l. recipes with a Japanese twist