MISO RAMEN SOUP w/ SHIITAKE AND OYSTER MUSHROOMS
makes 2 large or 4 small bowls
Prior to cooking soak the dried shiitake in a bowl with water for about an hour or according to the package instructions.
250 gr mie noodles ( spelt or regular)
6 cups warm water
1 piece of ginger
6 cloves garlic
1 tbsp vegetable broth
5 tbsp tamari soy sauce
5 tbsp miso rice paste
2 tbsp maple syrup
2 tbsp coconut oil
a heaping handful of each dried and fresh shiitake, oyster mushrooms
1 large carrot
1 small black radish
1 small napa cabbage
1 stalk of spring onion
a handful of each sesame seeds and mung bean sprouts
1 tbsp sesame oil
freshly cracked black pepper
Start by soaking the dried shiitake mushrooms in a bowl with water for about an hour. Set aside. Rinse off.
Cut the ginger and garlic in small pieces and heat them up with the coconut oil in a large wok pan until you can smell the flavor, do not burn them. Cut the carrot, radish, spring onions and fresh mushrooms into bite sized pieces and add them to the pan. Stir fry for a few minutes. Add the maple syrup and tamari sauce. Then add the water and bring to a boil for only 2 minutes. Add the broth, miso paste, wait until dissolved then continue by adding the soaked dried mushrooms and the noodles. Let it simmer for 8 minutes on low heat, covered. Meanwhile heat up the sesame seeds in a pan for a few minutes until you can smell them.
Assemble by filling two large or four small bowls with noodles, miso soup water, vegetables and mushrooms. Garnish with sesame oil, sesame seeds, mung bean sprouts, some fresh parsley and pepper. Use a large spoon ( as pictured) and some chopsticks to make the experience whole and fun!
Enjoy with every bite! Let the magic and medicine do their work!
From my grateful and full heart & belly to yours!
Sending you tons of love and energy for this dark cold winter days when a hot noodle bowl of medicinal deliciousness is just everything!
YES to immune power & connecting to soul mates – equally supportive for the system.