self designed recipe sheet
Amen ramen..
I was asked to design a recipe for a friend, and the accompanying recipe sheet. This was the result. I've also included some photos of the process below, but these aren't a step by step guide, so please refer to the recipe above for full instructions. Enjoy..
The seaweed and shiitake mushrooms soaking beforehand, to create the stock
This silver pot was used for the soup. Gently frying the garlic in sesame oil adds depth to the flavour
When adding the liquid stock, a sieve can be used to separate the rehydrated mushrooms and seaweed
Shiitake mushrooms can be a little tough, more so if rehydrated, so I slice them. Then finish the soup according to the recipe
Here, the green pot was used to cook the other ingredients. The eggs can be soft boiled first, peeled and kept aside. Keep the water
Before cooking the noddles, reheat the soup in the other pot. Then cook the noddles al-dente and remove. I used semi-dried wheat noddles from an Asian shop
The spinach and bean sprouts can be quickly blanched in the left-over hot water
Add the hot soup to the bowls, then the noddles
Assemble with the other the warm ingredients on top
Garnish with the spring onions, black sesame and chilli flakes. Enjoy