Dried Shiitake Mushroom (1)
Kombu (1 piece)
in a pot with
Water (5 cups)
for at least two hours (preferably overnight in a refrigerator).
After soaking shiitake and kombu in a pot, the water should be light brown in color.
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.
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.
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)
Sesame Oil (1/3 cup)
Remove the hard stem of the mushroom and cut it into slices. Slice
Spring Onions (1 stalk)
Bok Choy (1)
. Remove the brown part of the
Soybean Sprouts (1 2/3 cups)
In the small pan, heat the sesame oil over medium heat. Once hot, fry the vegetables and sliced shiitake mushrooms. Add
Salt (to taste)
Ground Black Pepper (to taste)
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.
Fried Onions (1/4 cup)
at the bottom of 4 large bowls. Portion the cooked noodles on top.
Arrange fried vegetables and
on top of the noodles.
Pour the heated broth and serve.