Seaweed and Mushroom Soup



270g Hakubaku Ramen noodles
8 tbs ginger, freshly grated
2 tbs olive oil
6 mushrooms, firm, fresh, largely diced
3 shitake mushrooms
1.5 tbs soy sauce
1 piece kombu (seaweed)
1 piece wakame (seaweed)
1 stalk celery, sliced
1 tbs mirin


Soak shitake mushrooms for at least 15 minutes, reserving water when draining.
Soak kombu and wakame separetly for at least 15 minutes and discard soaking water when draining. Cut both into small strips after soaking.

Heat oil in a large saucepan. Add ginger and fry over a medium heat for about 2 minutes, stirring. Add fresh mushrooms and stir fry for about 3 minutes. Remove and set aside.

Thinly slice the shitake mushrooms. Place them in the saucepan with their soaking water, the soaked seaweeds, soy sauce and 2 ¼ litres of water or vegetable stock .

Heat water to boiling. Cover and cook over low heat, so that it’s just simmering, for about 10 minutes. Meanwhile, cook noodles according to instructions. Discard noodle water and set noodles aside.

Add celery to saucepan. Simmer for 5 minutes.

Add fresh mushrooms. Simmer for five minutes. Turn off heat. Add mirin and noodles. Stir.



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