Name: Porcini Garlic Cream Ramen
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Cuisine: Ang Sarap Original
Ingredients: 2 blocks curly ramen noodles; 25 g dried porcini mushrooms; 1 cup porcini soaking liquid, strained; 1 cup mushroom dashi; 2 cups good quality pork stock or vegetable stock; 1 cup cream; 4 cloves garlic, minced; 1/2 cup wood ear fungus, sliced; 2 ramen eggs (ajitama); 1 stalk spring onion, finely sliced; 1 tbsp butter or neutral oil; salt; freshly ground black pepper, to taste

Description

Creamy porcini ramen with garlic, mushroom dashi, wood ear fungus and ramen eggs. A rich fusion noodle bowl packed with umami.

Ingredients

Units Scale

2 blocks curly ramen noodles
25 g dried porcini mushrooms
1 cup porcini soaking liquid, strained
1 cup mushroom dashi
2 cups good quality pork stock or vegetable stock
1 cup cream
4 cloves garlic, minced
1/2 cup wood ear fungus, sliced
2 ramen eggs (ajitama)
1 stalk spring onion, finely sliced
1 tbsp butter or neutral oil
salt
freshly ground black pepper, to taste

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Instructions

Soak the dried porcini in hot water for 30 minutes. Drain, strain the soaking liquid, and slice the mushrooms.
Heat butter in a pot and sauté the garlic until fragrant.
Add the mushroom dashi, stock (pork or vegetable), reserved porcini liquid, cream, porcini mushrooms, and wood ear fungus.
Simmer gently for 10 minutes. Season with salt and pepper.
Cook the ramen noodles separately according to package directions. Drain well.
Divide the noodles between serving bowls.
Ladle the hot creamy porcini broth over the noodles.
Top with ramen eggs and sliced spring onions.