Skip to main content

Mushroom Ramen Soup

Photo by Alessandra Zecchini ©


Ingredients:
1 cup dried mixed Chinese mushrooms
1 l water
1 vegetable organic stock cube
4 nests noodles
1 sheet nori seaweed
1 baby leek, sliced (or spring onions)
soy sauce to serve
(boiled egg optional)

Serves 4

Soak the mushrooms for 30 minutes, then simmer for one hour with the vegetable stock. Cook the noodles and drain. Divide between 4 bowls. Top with the stock and mushrooms, cut the nori into 4 pieces and place one on each bowl. Add the chopped baby leek, and a drop of soy sauce. If you like you can add a boiled egg or a piece of tofu.


Labels:

Comments

  1. lubyNovember 8, 2010 at 9:53 PM

    ho giusto giusto dei noodles in attesa...^_^

    ReplyDelete
  2. Flavia GalassoNovember 8, 2010 at 11:05 PM

    Ciao che piacere conoscerti...anche il tuo blog è stupendo!!!! ...Ora vado di fretta, dopo mi leggo bene un po' delle tue ricettine...ma so che appena corro al bio compro i noodle ed eseguo...baci!!!!

    ReplyDelete
  3. pagnottellaNovember 8, 2010 at 11:22 PM

    Cara di seguito il link dal quale potrai estrapolare il cod html da inserire nella pagina del tuo blog...
    se hai difficoltà...fai un fischio ^_*

    http://translate.google.it/translate_tools

    ReplyDelete
  4. AlessandraNovember 8, 2010 at 11:22 PM

    Benvenute Luby e Elifla

    ReplyDelete
  5. AlessandraNovember 8, 2010 at 11:26 PM

    Grazie Pagnottella, ho provato, vediamo se funziona... adesso vado a nanna!

    ReplyDelete
  6. pagnottellaNovember 8, 2010 at 11:44 PM

    BRAVA!!!
    Funziona funziona! Finalmente potrò "gustarmi" a pieno le tue bellissime ricette!
    Buona notte ^_^

    ReplyDelete
  7. UnknownNovember 9, 2010 at 2:19 AM

    Lovely soup darling!! :)
    Davvero, è molto bella!
    Un abbraccio.
    Barbara

    ReplyDelete
  8. Rosa's Yummy YumsNovember 9, 2010 at 5:03 AM

    I'd love to eat that lovely soup for dinner!

    Cheers,

    Rosa

    ReplyDelete
  9. UnknownNovember 9, 2010 at 5:34 AM

    Yum, I love the look too

    ReplyDelete
  10. Treat and TrickNovember 9, 2010 at 5:59 PM

    Healthy and yummy soup, great pix too..

    ReplyDelete
  11. Gloria BakerNovember 10, 2010 at 2:18 AM

    This look really delicious! gloria

    ReplyDelete
  12. ChocletteNovember 11, 2010 at 8:50 AM

    A lovely healthful soup this looks and I love the yellow of those egg yolks.

    ReplyDelete
  13. chinese mushroomsNovember 12, 2010 at 10:20 PM

    yummy! this Mushroom Ramen Soup really looks delicious. I will try it with Chinese mushrooms especially zhu ling. I believe this mushroom Zhu Ling Mushroom is used as a potent antibiotic and anti-tumor remedy, as well as a diuretic and good at treating urinary tract infections.

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal
9 comments
Read more

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content
5 comments
Read more

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel
13 comments
Read more