Vegetarian Ramen with Shiitake Mushrooms – Gluten-free version
A deep, rich vegetarian ramen with shiitake mushrooms, the same product, gluten-free version broth and a soft-boiled egg — aromatic and warming. Gluten-free version: Gluten-free pasta, The same product, gluten-free version and Gluten-free soy sauce (tamari).
Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.
StovePot
2
Gently lower the eggs into it with a spoon.
3
Turn down the heat slightly and simmer 7 minutes.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4
Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.
Ice bath
💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
For the Hot Topping
5
Heat the oil in a wide pan over high heat.
StoveFrying pan
6
Add the mushrooms in a single layer, leave 2–3 minutes without stirring, then toss 3–4 more minutes, until golden.
Stove
💡A crowded pan steams the mushrooms and they release water. In a single layer, over high heat and without stirring at first, they brown.
7
Add the ginger and sauté 1 more minute.
Stove
8
Add the gluten-free soy sauce and sauté one more minute.
Stove
To assemble
9
Heat the stock in a pot and bring to a boil.
StovePot
10
Add the spinach leaves and cook another minute, until wilted.
Stove
11
Thin the the same product, gluten-free version with a few tablespoons of the hot stock and stir it into the pot. Don't boil again.
💡Don't boil the same product, gluten-free version: boiling dulls its flavor. Thin it with hot stock and add it at the end.
12
Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
13
Drain.
Colander
14
Divide the noodles among the bowls and pour the boiling soup over them.
Ladle
15
Arrange the sautéed mushrooms on top.
16
Halve the eggs and arrange them on top, then sprinkle with the green onion and sesame seeds.
Knife
343calories
15 gprotein
45 gcarbs
11 gfat
● protein 18%● carbs 53%● fat 29%
Per serving (416 g), of 4 servings
For the Boiled Egg · For the Hot Topping · To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ice bath· 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
