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10 minute Shitake Shoyu Ramen
by Shiso Delicious
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Shiitake Shoyu Ramen is a perfect quick lunch with whatever fresh ingredients you have at hand – pak choi 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.
Recipe: Shoyu Ginger Ramen 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 dry wakame 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 pak choi (or other veg, see above)
2 tablespoons shoyu or 1 tablespoon tamari
Toasted sesame oil
Korean red pepper or any other chilli flakes
Optional: Toasted sesame seeds, thinly sliced spring onion, a halved boiled egg***
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’