Mushroom ramen soup
Ingredients
for 4 person
| 25 g | dried shiitake mushrooms |
| 1 dl | water |
| 1 | shallot |
| 1 | garlic clove |
| 1 cm | ginger |
| 1 tbsp | oil |
| 1 ⅕ litre | beef bouillon |
| 1 | bay leaf |
| 200 g | oyster mushrooms |
| 200 g | mushrooms |
| 2 tbsp | peanut oil |
| 250 g | minced meat (beef and pork) |
| 3 tbsp | soy sauce |
| 1 tsp | pepper |
| 200 g | ramen noodles |
| water, boiling |
| 200 g | leaf spinach |
| 2 tbsp | fried onions |
How it's done
To soften the mushrooms
Soak the mushrooms in water for approx. 30 mins.
Preparation
Peel and finely chop the shallot, garlic and ginger.
Soup
Heat the oil in a pan. Sauté the shallot, garlic and ginger for approx. 3 mins. Pour in the stock. Add the mushrooms, mushroom water and bay leaf, simmer (uncovered) for approx. 15 mins.
Mushrooms
Chop the oyster mushrooms and slice the button mushrooms.
Meat and mushrooms
Heat 1 tbsp of oil in a non-stick frying pan. Fry the meat for approx. 4 mins., season with 1 tbsp of soy sauce, finish cooking for approx. 1 min., remove. Add the remainder of the oil to the same pan. Stir-fry the mushrooms for approx. 5 mins. per batch, add the remainder of the soy sauce, finish cooking for approx. 1 min., season.
Ramen noodles
Cook the ramen noodles in boiling water for approx. 2 mins., drain.
Ramen soup
Add the spinach to the soup, simmer for approx. 2 mins., add the noodles along with the meat and mushrooms, heat through. Plate up the soup, top with the fried onions.
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