10 Minute Shiitake Shoyu Ramen

Name: Green Goddess Salad
Cook time: 1 min
Yield: 4
Cuisine: Japanees Ramen Noodles
Ingredients: 300g buckwheat (soba) noodles 1 tbsp extra virgin olive oil 300g broccoli florets or purple-sprouting broccoli, asparagus or green beans 1 medium green cabbage or pak choi, leaves finely shredded 1 medium fennel bulb, finely sliced 1 cucumber, halved lengthways, seeds scooped out and flesh chopped 4 spring onions, finely sliced 1 large ripe avocado, sliced 2 handfuls of fresh green (such as watercress, baby spinach, sliced lettuce or leftover cooked kale) 1 small handful of nuts (such as cashew nuts, peanuts or almonds) or seeds (such as sesame, sunflower or poppy seeds), preferably ‘crispy activated’ 4 large handfuls of fresh herbs (such as coriander, mint or basil, or a mixture) roughly chopped; FOR THE DRESSING Grated zest and juice of 2 limes or 1 lemon 2 tbsp toasted sesame oil 5 tbsp extra virgin olive oil 1 garlic clove, grated 4cm piece of fresh root ginger (unpeeled if organic) finely grated 2 tsp tamari A pinch of cayenne pepper or chilli flakes (optional) Sea salt and black pepper

by Layla Kamlani March 11, 2020

by Shiso Delicious
Instagram / Twitter / Facebook @shisodelicious

Shiitake Shoyu Ramen is a perfect quick lunch with whatever fresh ingredients you have at hand – pakchoi can easily be subbed for any greens, thinly sliced cabbage, frozen peas, green beans – anything brightly coloured which cooks fast and is rich in nutrients. And instead of ramen, any of King Soba’s rice noodles work perfectly too.

There’s lots of seaweed in this soup, the more the better! Anything ’soupy’ benefits from a good handful of savoury, umami-rich seaweed. Dulse is especially delicious – a deep purple, thin seaweed that found on the European Atlantic coast.

Ingredients

Soup:

1 portion ramen, I used King Soba’s black rice ramen but any King Soba noodles work just as well
600 ml water
1 dry shiitake mushroom
1 teaspoon drywakame seaweed, or dulse or kombu – or all three!
1 pinch garlic granules (or 1/2 garlic clove)
1/2 teaspoon coconut palm sugar (or any other natural sugar)
1 thumb-sized piece of ginger, peeled
1 bunch pakchoi (or other veg, see above)
2 tablespoons shoyu or 1 tablespoon tamari

To serve:

Toasted sesame oil
Korean red pepper or any other chilli flakes
Optional: Toasted sesame seeds, thinly sliced spring onion, a halved boiled egg***

Tips:

If using dulse seaweed, use a good big pinch
If using kombu seaweed, use a stamp sized piece. When the soup is ready to serve, remove the kombu and slice in thin strips then return to the soup
You can crack an egg straight into the soup at the same time as the greens, cover and simmer for a few minutes for a quick, messy ‘poached egg’

Method

1. Break the stem off the shiitake and discard. Add water, shiitake, seaweed and garlic to a pot, bring to a boil and simmer for 5 minutes.

2. In the meanwhile, cook the noodles in a separate pot according to packet instructions. Drain, refresh in cold water and set aside.

3. After simmering for 5 minutes, remove the shiitake from the pot, slice as thin as possible and return to the soup.

4. Grate the ginger coarsely and hand-squeeze its juice straight into the pot. Discard the pulp.

5. Slice the pakchoi lengthways or in big chunks, add to the pot and simmer for another 2-3 minutes until it still has bite, and the shiitake is soft straight through.

6. Add shoyu or tamari just before removing the soup from the heat.

To serve, add noodles to a deep bowl and pour the hot soup over it. Drizzle a little sesame oil on top, and if desired, chili flakes, sesame seeds, spring onion and egg. Enjoy immediately.