It is a comfort food. Ramen soup loaded with healthy ingredients. For first time, Ian volunteered to have some. He usually doesn’t like soups. This one is an exception. I was surprised.
Ingredients: (serves 2)
prawn cutlet (8), fresh oyster mushroom (80 g), fresh shitaki mushroom (80 g), fresh enoki mushroom (80 g), baby bok choy (6),1 clove of garlic, ginger (same size as 1 clove of garlic), spring onion (1), dried chilli (1), sesame oil (1 table spoon), salt, pepper and fresh thick ramen (200 g).
What to do:
- mince garlic, ginger and white part of spring onion. Slice green part of spring onion and save it for garnish. Seed and slice dried chilly. Break oyster mushroom and enoki mushroom into smaller pieces by hand. Slice shitaki mushroom.
- In a medium size deep sauce pan, heat sesame oil at medium heat. Add minced garlic, ginger, spring onion and dried chilli, cook until the aroma comes out. Add oyster mushroom and shitaki mushroom, cook untill soften. Stir in 2 cup of water, bring to boil. Add enoki mushroom, baby bok choy, prawn cutlets. As soon as prawn cutlets change color, take off from heat. Season with salt and pepper to taste.
- In another medium sized pot, add salted water and bring it to boil. Cook ramen according to its package instruction.
- Serve cooked ramen with the above mushroom & prawn soup in a deep bowl. garnish with spring onion.
Note: You may need slightly more salt than usual. Once the soup is mixed with ramen, the whole thing tend to become a little bland. So season with bit more salt and pepper if desire.