Ramen

Sam made ramen the other day and it was bang bang! Here is the recipe she followed/made up. This is just for the soup so add whatever toppings you want

In this one we had: Raddish, Tofu, Carrot, Boiled egg, and Spring onion

Serves 2

Ingredients

• 2 cloves garlic
• ½ tsp ginger (grated)
• 1 shallot
• 1 Tbsp toasted white sesame seeds (and then grounded - except we didnt grind…)
• 1 Tbsp toasted sesame oil
• 8 rehydrated shiitake mushrooms chopped in slices
• 1 tsp doubanjiang (spicy chili bean paste) (use the non-spicy or spicy type or gluten-free doubanjiang)
• 3 Tbsp miso (most types will work except Saikyo and Hatcho; each type will create a slightly different broth flavor)
• 1 Tbsp sugar
• 1 Tbsp sake or Shaoxing Wine
• 4 cups veg broth/shiitake water. Note: make up 4 cups of liquid total
• 1 tsp salt (to taste)
• ¼ tsp white pepper powder

For the Ramen Noodles

• 2 servings fresh ramen noodles (10–12 oz (283–340 g) fresh noodles or 6.3 oz (180 g) dry ramen noodles; for gluten-free, use GF ramen noodles)

Method

1. rehydrate shiitake mushrooms and set aside for 30mins. were gonna need the liquid later!

2. Heat sesame oil in a pan and add gigner, garlic, and shallot

3. Add chopped shiitake mushroom and cook for a minute

4. Add 1tsp doubanjiang and 3 tbsp of miso and mix

5. Add ground sesame seeds and 1 tbsp sugar

6. Add sake and reduce for 30 seconds

7. Add vegetable/mushroom broth

8. Add salt and white pepper powder

Now prepare your noodles and all your toppings! ENJOY!