Shiitake Mushroom Ramen

🥘 Ingredients

• 1
• black pepper
• garlic
  4 clove
• ginger
  2 thumb
• leek
  2 unit
• porcini mushroom powder
  2 tsp
• salt
• scallions (divided)
  4 unit
• seaweed
  2 unit
• shiitake
• shiitake mushrooms
  8 oz
• soy sauce
  6 tbsp
• udon noodles
  4 unit
• veggie stock concentrate
  8 unit

🍳 Cookware

• pot
• large pan

1. 

   1

   Bring a large pot of water to a boil with a pinch of salt . Peel the ginger with a spoon, then mince or grate along with the garlic . Thinly slice the scallions , keeping the white and green parts separate. Trim and discard the root and tops of the leek , then halve and thinly slice. Rinse under cold water, tossing, to remove any silt, and drain.

   salt, ginger: 2 thumb, garlic: 4 clove, scallions: 4 unit (divided), leek: 2 unit
2. 

   2

   Heat 1 %tbsp of olive oil in a large pan over medium heat. Add shiitake mushrooms and cook, tossing, for ⏱️ 5 minutes until soft and golden brown. Set aside.

   1, shiitake mushrooms: 8 oz
3. 

   3

   In the same pan, heat the remaining olive oil (½ tbsp) over medium heat. Add the leek and cook, tossing, for ⏱️ 5 minutes until softened. Add porcini mushroom powder , the scallion whites, the ginger, and the garlic, and cook, stirring, for ⏱️ 30 seconds . Season with salt and black pepper .

   porcini mushroom powder: 2 tsp, black pepper
4. 

   4

   Add 5 cups water, soy sauce , and veggie stock concentrate to the pot and bring to a simmer for ⏱️ 10 minutes . Taste and season with more salt if necessary.

   soy sauce: 6 tbsp, veggie stock concentrate: 8 unit
5. 5

   Meanwhile, add udon noodles to the boiling water and cook until al dente, ⏱️ 9 minutes . Drain and divide between two bowls.

   udon noodles: 4 unit
6. 6

   Ladle the hot broth over the udon, then arrange shiitake mushrooms and seaweed along the sides of each bowl. Garnish with the scallion greens and serve.

   shiitake, seaweed: 2 unit