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Ramen soup, ginger and sesame oil broth, shiitake mushrooms and tofu |

Vegetables and Fruits

A ramen noodle soup, infused with ginger and sesame oil.  Garnished with shiitake mushrooms and silken tofu.

Note

You can easily make this a main course by adding shrimp or another protein of your choice.

Ingredients

Recipe for 4 servings

Broth

1.50 Liter(s)
Chicken stock
45 Gr
Fresh ginger
15 Ml
Fish sauce nuoc-mâm
30 Ml
Soy sauce
5 Ml
Roasted sesame oil
10 Sprig(s)
Coriander
2 Unit(s)
Green onion
25 Gr
Cornstarch

Garnishes

200 Gr
Silken tofu
2 Leaf(ves)
Nori seaweed
4 Unit(s)
Egg
4 Unit(s)
Shiitake mushroom
2 Unit(s)
Green onion
200 Gr
Asian style noodles

Perfumed oil

75 Ml
Canola oil
2 Clove(s)
Garlic
1 Small
Red hot chili
1 Tbsp
Soy sauce
Ramen soup, ginger and sesame oil broth, shiitake mushrooms and tofu |

Preparation time: 40 min

  • Set up

    Boil the eggs for 10 minutes, then cool, peel and cut in half.

    Cook the noodles in boiling salted water for 3 minutes, then strain.  

    Slice the shiitake mushrooms and nori sheets.

    Cut the tofu into cubes and the green onions into slices diagonally.

  • Broth

    Place all of the ingredients into a large sauce pot.

    Bring to a boil and then lower to minimum and let infuse for 30 minutes.

    Pass through a fine mesh sieve and set aside.

  • Plating

    Place the noodles in your bowls and top evenly with the garnishes.

    Pour the hot stock on top and serve!

You can easily make this a main course by adding shrimp or another protein of your choice.

Cooking schedule

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