Mushroom and Egg Ramen
Portions: 2 portions
Ingredients
Para o dashi (caldo)
- 500 ml water
- One piece of kombu seaweed
- ½ cup Dehydrated shiitake mushrooms
- 1 c. sopa bonito flakes
- 1 c. sopa miso pasta
- ½ c. sopa soy sauce
Para a bowl
- 2 portions udon noodles (measure with the pasta scoop)
- 1 cup shimeji mushrooms
- 2 big pak Choi
- Sesame oil to taste
- 1 egg
- Black sesame seeds to taste
Instructions
- Start by making the dashi. In a pan put the water and just before it starts boiling, add the kombu seaweed, the dehydrated mushrooms and bonito flakes.
- Boil for 5 min and discard the kombu seaweed and bonito flakes.
- Lower the heat and add the miso and soy sauce and cook for 2 or 3 min.
- In a separate pot, cook the noodles for about 5 to 6 min or according to the package instructions.
- Saute the shimeji mushrooms and pak choi in a pan with sesame oil for 3 to 4 min or until the pak choi is al dente.
- Cook the egg for 5 to 6 min in a pan of boiling water.
- Assemble your ramen. Divide the noodles between 2 bowls, then place the pak choi and shimeji mushrooms.
- Peel the egg carefully because this egg gets very soft and the yolk is undercooked, break it in half and put each half in each bowl.
- Drizzle with the dashi and finally sprinkle with the sesame seeds.
Notes
If you have dashi left over, use it as a broth either for dishes with sauces, or even to make a steamed rice.
You can use other types of noodles.
Use whatever vegetables you like.