Fork Spoon Knife is the personal blog of Asha where she chronicles her journeys in food through stories, recipes and photographs. She can also be found doodling and sharing her experiences as below.



Everyday Meals... a Ramen and a Salad

Mushroom Ramen

So many times in our blogs, we try to reach for the stars in flavors, in creativity .. showcase our talent by doing something different from the many, many blogs out there... that it really does feel like a competition sometimes. One that can consume your time without remorse and turn into an obsession bordering on addiction.

Salad Ingredients

Anyway, one of the days I was craving something warm and soothing and just wanted Ramen. But, I also wanted something vegetarian and I had picked up some great looking Shitake and Bunashimeji mushrooms and went with that.

Salad - Arugula, serrano ham, quail eggs and mayan prawns

For another meal, I decided on the opposite end, a lovely light salad of arugula, HUGE Mayan shrimps, quail eggs, pear and Serrano ham.. simple ingredients that each bring a layer of flavor that work beautifully drawn together with a light drizzle of good olive oil and shaved Parmesan.

Mushroom Ramen

(I used peanut oil to cook this ramen because it really adds a lovely earthy flavor to the dish.)

1 small basket Shitake mushrooms
1 small basket Bunashimeji mushrooms
1 square of egg noodles
1 bunch of bokchoy
1 small onion, finely diced
3 cloves garlic, minced
2 inch garlic, minced
4 cups chicken/vegetable broth
2 tsp chilli powder
2 tsp ground cumin
1 chicken bouillon for the noodles
siracha sauce, plum sauce and toasted sesame seed and oil for garnish

Mushroom Ramen 1

Saute the onions, garlic and ginger until soft in peanut oil. Add salt, chilli and cumin and saute for a few minutes. Add the mushrooms and saute until the browned. Remove and reserve some of the mushrooms. Add the bokchoy and the stock and bring to a boil, reduce heat and simmer for 5 to 10 minutes.

Meanwhile, bring a pot of water to boil. Add the bouillon and the egg noodles and cook until al dente. Drain and reserve the noodles.

To serve, divide the noodles into large bowl. Add the broth, top with the reserved mushrooms. Sprinkle the sesame seeds and drizzle sesame oil. Serve the sauces on the side to add per diner's choice.


  1. Two beautiful dishes! I particularly like that gorgeous salad.



  2. Delicious and hearty looking dish.

  3. What gorgeousness on a plate asha.... Beautiful

  4. I can so relate to how time consuming blogging can be. The food may be simple, but you make it look so elegant! Keep taking those photos.

  5. Yum! Those both look so delicious and wonderful. I have to try the ramen!

  6. Asha, you post really struck a chord with me. I find it so hard to manage my time effectively and constantly find myself 'obsessing' about the blog. Glad to know I'm not the only one! My other half is just the same....but hasn't pulled the cord yet!

  7. I love that ramen...simple and warm flavors can be an amazing thing sometimes :)

  8. Ah yes... The eternal struggle for time and how to manage it all. I think I should possible do a course in timemanagement. Maybe that will help (me post more
    Your every day dishes look like dishes I would definitely love to have everyday!

  9. Looks lovely and warming! Yum :)

  10. As usual visually stunning photos of some exceptionally delicious looking food. The mushroom soup, I can almost taste as I made something similar for dinner last night and now my mouth is watering in anticipation of lunch :D

  11. This looks great! A veggie ramen sounds so awesome!

  12. My husband gets a little jealous of the time I spend on my blog too, but without his support it wouldn't be any fun at all, so it's a balancing act. LOVE your blog and your photos!

  13. Great use of these fab ingredients!

  14. Beautiful pictures! My kids love ramen noodles, too, but even with all the vegetables I add, it doesn't look as lovely as yours! I think I need to dress ours up more!

  15. Hi, I was looking for more ramen recipes and found your site today. I love your recipe but have one small question. You say to serve, "divide noodles into large bowl". Should this serve more than one very hungry person? Taras

  16. If I could only taste that mushroom broth...yum! Fantastic pics as always=)

  17. Did you mean 2 inches of ginger?

    1. Wow! thanks for catching that! Yes it is ginger.


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