House of Asia > Recipes > Ramen with Shiitake, Wakame and Nori Mushrooms

Ramen with shiitake and wakame mushrooms

Ramen with Shiitake, Wakame and Nori Mushrooms

30 min

2 servings

mild

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Ramen – a hearty broth with filling noodles and your choice of toppings. Our version features shiitake mushrooms, wakame seaweed, egg, chives, and sesame seeds. This version is perfect for vegetarians and anyone who loves the flavors of Asian cuisine.

Pasta Vegetables Japanese Mushrooms 15-30 minutes

Ingredients

75 gr House of Asia Ramen Noodles
2 sachets Miso Soups House of Asia
2 dried Shiitake Mushrooms House of Asia
1 spoon Wakame House of Asia
1 Hosue of Asia Nori Leaf– a piece measuring approximately 7 x 20 cm
1 egg
1 tablespoon spring onion,
finely chopped
1 teaspoon of roasted white sesame, to be served
300 ml of water
100 g tofu
1 pak choi cabbage

A method of preparing

Soak shiitake mushrooms in lukewarm water.
Cook the pasta according to the instructions on the package.
Pour 300 ml of water into a pot, add the miso and wakame. Be careful not to bring the water to a boil. Add the mushrooms to the hot water. Cook for 8-10 minutes.
Cut the tofu into 2 cm cubes and fry on all sides until golden brown. Remove from the pan.
Place the egg in cold water and cook. When the water begins to boil, measure 3,5 minutes; after that time, the egg will be ready. Peel it and cut it in half.
Divide the noodles between two bowls, pour in the broth with mushrooms and wakame. Then add two pieces of nori, cabbage leaves, tofu, an egg, and sprinkle with scallions and sesame seeds.