Ramen soup
On our previous visit to the Netherlands we tasted Ramen, a Japanese noodle soup, for the first time. And we were sold. You do need some special ingredients for this recipe, but the taste is well worth it.
Yield: 2 people
Materials
Dashi oftewel de bouillon
- 10 gr kombu
- 20 gr dehydrated shitakes
- 1/2 liter vegetable stock
- 2 tea spoons grated gingerroot
- 2 table spoons mirrin
- 1 clove garlic
- 1 tablespoon sesame oil
- 3 tablespoons salted soy sauce
Toppings
- 4 spring onions
- 1 carrot
- 1 handfull bean sprouts
- 150 gr udon noodles
- 2 teaspoons black sesame seeds
Instructions
Dashi
- Make 1/2 liter of vegetable stock, with a vegetable stock tablet
- Add the kombu and the dried shitakes to the stock and let it steep for at least 20 minutes.
- Heat the sesame oil in a pan and add the grated ginger root and the finely chopped garlic. After a few minutes, add the mirrin and the salty soy sauce.
- Remove the kombu from the dashi and finely chop the dried shitakes.
- Now add the dashi to the pan with ginger and garlic.
- Bring to a boil and season with salt and pepper.
- Now cut the fresh shitakes into slices and add to the stock.
- Hard boil the egg for 8 minutes.
- Cut the spring onions, grate the carrot and add both to the stock
- Now add the udon noodles and cook until they are cooked. Follow the instructions for use.
- Serve in a large soup bowl, garnish with egg and bean sprouts.