Cooking Instructions
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Step 1
Soak
Dried Shiitake Mushroom (1)
and
Kombu (1 piece)
in a pot with
Water (5 cups)
for at least two hours (preferably overnight in a refrigerator).
Step 2
After soaking shiitake and kombu in a pot, the water should be light brown in color.
Step 3
Remove the center part of
Garlic (2 cloves)
and cut it in half. Cut
Fresh Ginger (1/2 cup)
(with skin) into rough slices as well.
Step 4
In the pot over medium heat, add the broth with kombu and shiitake from step 1, garlic, and ginger. Simmer it for 15 to 40 minutes.
Step 5
Remove the mushroom, kombu leaf, garlic, and ginger from the pot with a mesh ladle. Do not throw away mushrooms. Add
Mirin (1/3 cup)
,
Soy Sauce (1/3 cup)
, and
Sesame Oil (1/3 cup)
.
Step 6
Remove the hard stem of the mushroom and cut it into slices. Slice
Spring Onions (1 stalk)
and
Bok Choy (1)
. Remove the brown part of the
Soybean Sprouts (1 2/3 cups)
.
Step 7
In the small pan, heat the sesame oil over medium heat. Once hot, fry the vegetables and sliced shiitake mushrooms. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
Bring a large pot of water to a boil and cook the
Ramen Noodles (10.5 oz)
according to package directions, then drain. At the same time, start re-heating the broth.
Step 9
Place
Fried Onions (1/4 cup)
at the bottom of 4 large bowls. Portion the cooked noodles on top.
Step 10
Arrange fried vegetables and
Eggs (4)
on top of the noodles.
Step 11
Pour the heated broth and serve.
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