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Ramen soup, ginger and sesame oil flavored broth, shiitake mushrooms and tofu - virtual workshop version

Vegetarian, 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.

You can also make it vegetarian with a vegetable broth instead of chicken broth.

Ingredients

Recipe for 4 persons

Broth

1 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

Garnishes

200 Gr

Tofu

2 Leaf(ves)

Nori seaweed

2 Unit(s)

Egg

4 Unit(s)

Shiitake mushroom

2 Unit(s)

Green onion

200 Gr

Asian style noodles

Preparation time: 30 min

Plan before the video course

Ingredients

Make sure you have all your ingredients, as well as salt, pepper and oils.

Materials

1 Cutting board, 1 Large knife (chef), 1 Small knife (ofiice), peeler.

1 medium saucepan (cooking eggs + noodles).

1 large saucepan (cooking the broth)

1 Strainer or Chinois
Preparation

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!