Akira Okuno @akirado_ asked for the recipe – here we go:

Ramen is a noodle soup, where you basically can add whatever you like.

I prepare all the herbs, so that everyone can take exactly what they like – I took it all and added some chilisauce 🙂 

We had cooked a brisket for about three hours with peppercorn and bay leaves. The stock I reduced to 1/3 and cleared it. 

To the stock I added 1 mushrooms boullion dice – Adjust with salt and pepper !

Knorr Funghi Porcini – mushrooms boullion

  • thin sliced brisket
  • 1 pak choi
  • 1 spring onion
  • pea sprout – Pisum sativum
  • sugar pea (young thin pea pods)
  • garden cress – Lepidium sativum
  • bronze fennel or red fennel – Foeniculum vulgare var. purpurascens
  • parsley
  • water cress
  • Enoki mushrooms – Flammulina velutipes
  • flower cress – Tropaeolum majus
  • tomoshiraga somen (noodles)

I prep all the herbes and served them on small plates.

I took the inner leaves of the pak choi and served them together with the herbes. The bigger leaves I chooped and fried in a little neutral oil and at the end, I added some white wine vinegar and zest of 1/2 lime fruit.

ramen prep

ramen prep

When everything is ready, I cook the noodles in the soup for about 3 minuts

Now build your Ramen by choise – Bon appetit 

Pisum sativum

Pea sprout – Pisum sativum

garden cress - Lepidium sativum

garden cress – Lepidium sativum

bronze fennel or red fennel - Foeniculum vulgare var. purpurascens

bronze fennel or red fennel – Foeniculum vulgare var. purpurascens

water cress

water cress

Enoki mushrooms - Flammulina velutipes

Enoki mushrooms – Flammulina velutipes

flower cress - Tropaeolum majus

flower cress – Tropaeolum majus

tomoshiraga somen (noodles)

tomoshiraga somen (noodles)


Dette indlæg blev udgivet i opskrifter. Bogmærk permalinket.

Skriv et svar