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.
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.
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
(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
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.
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.