Ingredients

The following ingredients have 2 Servings
  • 2 cups chicken stock or vegetable stock (for vegetarian version)
  • 2 cups water
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 teaspoon kombu dashi (optional)
  • 4 dried shiitake mushrooms
  • 2 stalks scallions (finely chopped)
  • 1 sheet nori
  • 1 dried seaweed
  • 12 bamboo shoots (canned or fresh)
  • 6 ounces dry or fresh ramen noodles
  • hot sesame oil to taste (optional)
  • ground white pepper to taste (optional)

Instruction

  • In a medium size pot, add chicken stock, water, mirin, soy sauce, kombu cha powder and shiitake mushrooms. Bring to a boil, lower heat to low and simmer for 10 minutes (this will soften the shiitake mushrooms and infuse some of their flavor into the broth.)
  • Meanwhile, cook the ramen noodles according to the directions on the package (it’s usually 2-3 minutes). Drain and divide the ramen noodles equally among two bowls.
  • Pour and divide the soup equally among the two bowls, along with the shiitake mushrooms and top with scallions and bamboo shoots.
  • Shred the nori with your hands and place on top on the ramen noodles.
  • Drizzle hot sesame oil and season with a little ground white pepper before serving.