Mushroom ramen soup
Make your own ramen and initiate yourself to Chinese cooking with this reimagined traditional dish.
- 1 tbsp (15 ml) canola oil
- 2/3 lb (300 g) pork shoulder, cut into pieces OR stewing cubes
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 ½ tbsp (22 ml) ginger, freshly chopped
- 6 c (1.5 l) water
- 3 tbsp (45 ml) soy sauce or tamari
- 2 tbsp (30 ml) dried wakame flakes - optional
- 1/2 lb (225 g) ramen or soba noodles
- 2 c (500 ml) shiitake mushrooms, sliced
- 2 c (500 ml) fresh spinach OR 1/2 c (125 ml) frozen spinach
- 1 can 12 oz (341 ml) Del Monte mixed beans
- 3 green onions, chopped
- red chili flakes or sambal oelek
- In a large pan on medium high, heat the oil and brown the pork.
- Add onions, garlic and ginger. Cook 2 minutes.
- Add water and soy sauce. Bring to a boil, reduce to medium low and simmer, covered, for 1 hour. 15 minutes before finishing cooking, add the wakame flakes.
- Remove pork pieces from the broth and shred. Correct broth seasoning.
- Cook noodles according to package instructions, then put equal amounts into 4 large bowls.
- Return pork to the broth, add mushrooms, spinach and beans. Cook 5 minutes.
- Pour the very hot soup onto the noodles and top with green onions and hot peppers.