After having an incredible ramen at a noodle house in Honolulu a few years ago I created this recipe.
Traditionally, the broth is made by simmering pork bones for several hours. I made a wonderful rich broth using dried shitake mushrooms and sautéed veggies which are pureed and then added to vegetable stock.
Noodle options are limitless! If you aren’t concerned about gluten, buckwheat or udon noodles are delicious. For a gluten free option, use rice noodles or as shown in the photo, kelp noodles. (If using kelp noodles, soak in water with a squeeze of lemon juice for about half an hour before adding to the soup.)
- 1/2 cup dried sliced shitake mushrooms soaked in 11/2 cups boiled water for about half an hour
- 1 tbsp. sesame oil
- 1 stalk celery, minced
- 1/2 cup peeled yam, grated
- 3 shallots, minced
- 3 tbsp. fresh ginger, finely grated
- 1 clove minced garlic
- 1 small carrot, grated
- 1 tsp. sambal
- 1 heaping tbsp. prepared hoisin sauce
- 1 900ml. carton of organic vegetable stock
- 2 tsp. himalayan pink salt
- 3/4 cup snow peas, sliced on a diagonal
- 1/2 red pepper, sliced
- 1/3 cup green onion, chopped
- 1/4 cup cilantro, chopped
- 2 tbsp. tamari
Soak the 1/2 cup of shitake mushrooms in 11/2 cups of hot boiled water.
Heat sesame oil in a saucepan and then add the chopped celery, grated yam, minced shallots, minced garlic, grated ginger, grated carrot, chill paste, and hoisin sauce.
Saute over medium heat for about six minutes. If the veggies begin to stick, add a little veggie stock.
In a blender, combine the sautéed veggies with the shitake mushrooms and their soaking water. Puree until very smooth. Return to the pot and then add pre-cooked noodles, salt, tamari, snow peas, and red pepper.
Simmer for about five minutes or until the veggies are tender. Add green onion. If the broth is too thick, add a little water to achieve desired consistency. Adjust seasonings.
Divide evenly between four bowls. Top with cilantro before serving!