Ramen with herbs and mushrooms

• 2-3 mushroom
• marinade (vegetable oil, white vinegar, lime juice, cilantro, green onion, garlic, cumin, sugar, salt, pepper)
• 1 ½ cups water
• 1 clove garlic, cut in half
• 5 cm piece of seaweed or nori Conboy
• 2 tablespoons soy sauce
• sugar, to taste
• ½ teaspoon of lime juice
• cumin
• salt and pepper
• 100-150 grams of dried noodles, cooked
• vegetables (green onions, bean sprouts and so on.)

Cooking method:
1. Prepare the marinade by mixing all the ingredients to taste. Add mushrooms in the marinade and leave for at least 4 hours. Remove mushrooms from marinade and drain on a paper towel, then fry for a few minutes on each side. Leave at room temperature for a few minutes and slice.
2. To prepare the soup pot add water, garlic and seaweed. Once the water comes to a boil, reduce the flame to low and cook for a few more minutes without bringing to the boil over. Add the soy sauce, sugar, lime juice, cumin, salt and pepper. Remove the garlic and seaweed.
3. Add the cooked noodles in a bowl, pour the broth and serve, add the mushrooms and vegetables.

Bon Appetit!

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