Porcini Garlic Cream Ramen

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

Instructions

1. 1

   Soak the dried porcini in hot water for 30 minutes. Drain, strain the soaking liquid, and slice the mushrooms.

2. 2

   Heat butter in a pot and sauté the garlic until fragrant.

3. 3

   Add the mushroom dashi, stock (pork or vegetable), reserved porcini liquid, cream, porcini mushrooms, and wood ear fungus.

4. 4

   Simmer gently for 10 minutes. Season with salt and pepper.

5. 5

   Cook the ramen noodles separately according to package directions. Drain well.

6. 6

   Divide the noodles between serving bowls.

7. 7

   Ladle the hot creamy porcini broth over the noodles.

8. 8

   Top with ramen eggs and sliced spring onions.