# TIMEOUT COOKING: NOODLE RAMEN WITH MUSHROOMS and eggs spiced with TOMAMI Seasoning Sauce

Chili+Ingwer, Würzstoff

vegan

main course

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

20 g mixed dried mushrooms (e.g. shiitake, chanterelles, porcini, mu-err)
6 eggs (M)
TOMAMI Seasoning Sauce (buy here)
1 litre of vegetable broth
180 g Asian noodles (e.g. Mie, Ramen, Soba, Udon)
Salt
20 g fresh ginger (or 1-2 pinches of ground ginger)
TOMAMI Chilli + Ginger Hot Sauce (buy here)
Chives

INSTRUCTIONS

Soak the dried mushrooms for several hours, even overnight. The next day prick the eggs and cook for 6-7 minutes. Plunge into cold water to cool them off, peel and put into a bowl with 1 tbsp. TOMAMI Seasoning Sauce. During the preparation of the ramen keep on swirling the eggs in the bowl with the seasoning sauce.
Simmer the broth with the mushrooms gently for 15 minutes. Pass the broth through a fine sieve into a second pot. Cool the mushrooms slightly, cut into strips and add to broth again.
Cook the noodles in the pot used for the mushrooms in boiling salted water according to the instructions on the package.
Peel the ginger and grate finely. Bring the mushroom broth to a boil, add the ginger and season well with 2-3 tsp. TOMAMI Seasoning Sauce. If preferred, the soup can also be made sharper and spicier with TOMAMI Chilli + Ginger Hot Sauce.
Drain the noodles and add to the broth. Transfer the noodles and the broth into preheated bowls. Halve the eggs and arrange on the noodles. Cut the chives into rolls and sprinkle over the dish.

Fresher version: if so desired, simmer some spinach leaves, chard or pak choi in the soup.
Sprouts also go very well.

Seasoning alternative: if you like, you can also flavour the soup with 1-2 drops of sesame oil and sprinkle with toasted sesame seeds.
Roasted algae are also suitable as an additional topping.

Preparation time: 35 minutes (+ mushroom soaking time)

A recipe by Stevan Paul.