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Ramen with Shiitaké, soy beans and carrot strips

Name: Ramen with Shiitaké, soy beans and carrot strips
Ingredients: - 100g Ardo Shiitaké or Black mushrooms; - 300g Ardo Soy beans; - 400g Ardo Carrot strips; - 100g Ardo Red cabbage strips; - 100g Ardo Red pepper strips; - 200g Ardo Pak Choi; - 1 tbs Ardo Red chilli; - 2 tbs Ardo Spring onions; - 1 tsp. Ardo Garlic diced; - 1 tsp. Ardo Ginger; - Ardo Wakamé flakes; - 4 Eggs; - 2l Chicken stock; - 1 tbsp. Soy sauce; - 1 tbsp. Rice vinegar; - 500g Udon noodles

Ramen_with_black_mushrooms_soy_beans_and_carrot_strips_300dpi_2

Serves 4

- 100g Ardo Shiitaké or Black mushrooms
- 300g Ardo Soy beans
- 400g Ardo Carrot strips
- 100g Ardo Red cabbage strips
- 100g Ardo Red pepper strips
- 200g Ardo Pak Choi
- 1 tbs Ardo Red chilli
- 2 tbs Ardo Spring onions
- 1 tsp. Ardo Garlic diced
- 1 tsp. Ardo Ginger
- Ardo Wakamé flakes
- 4 Eggs
- 2l Chicken stock
- 1 tbsp. Soy sauce
- 1 tbsp. Rice vinegar
- 500g Udon noodles

Allergens

Soy, Egg, Gluten, Celery

Preparation

Boil the eggs for 7 minutes, and soak them in an ice bath to stop them from cooking further. Let them cool down for 3 minutes.
Gently peel the eggs and put them in a small plastic bag with a little soy sauce, mirin and a little water while preparing the ramen.
Heat the chicken stock together with garlic, ginger, soy sauce and vinegar.
Cook the noodles.
Steam briefly the black mushrooms (or shiitaké), soy beans, carrot strips, red pepper strips, and the red cabbage strips. Put the vegetable in the soup.
Arrange a bowl with mushrooms, soy beans and carrot strips and chicken stock together with noodles, eggs and garnish with chili, spring onions and seaweed.

Ramen with Shiitaké, soy beans and carrot strips

Serves 4

Allergens

Preparation

Ardo products used in this recipe

Edamame soy beans (Mukimame)

Chili red diced

Diced ginger

Red cabbage

Spring onions sliced

Garlic diced

Sliced red peppers

Shii-také slices

Carrot strips

Organic seaweed wakame 1-2cm

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