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Beef and dried shiitake mushroom ramen
l'Essentiel
Easy - 15 Min
- Dish type : Shiitake
- Difficulty : Easy
- Preparation time : 15 min
- Cooking time : 20 min
- Recipe family : Asian cuisine
- Cost : €4.60
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Shiitakés entiers séchés | €2.30 |
Ingredients (4 servings)
- 2 carrots
- 1 courgette
- 250 g baby spinach
- 50 g beansprouts
- 50 g Borde shiitake mushrooms
- 250 g beef tenderloin or tofu
- 1 litre of water
- 1 cube poultry broth
- 2 sachets of 200 g ramen noodles
- 3 tablespoons olive oil
- 4 tablespoons soy sauce
- 1 teaspoon chilli pepper
Preparation
- Wash and peel the vegetables. Cut them into sticks.
- In a frying pan, heat 1 tablespoon of oil and cook the vegetables one after the other (carrots, courgette, baby spinach and beansprouts).
- Rehydrate the mushrooms for 15 minutes in warm water. Drain and soak in boiling water for 5 minutes. Drain and cut finely.
- Sauté the shiitakes in the same pan with 2 tablespoons of soy sauce. Set aside.
- Slice the beef tenderloin into thin strips. Cook over high heat with the remaining olive oil (about 2 tablespoons). Add 1 tablespoon of soy sauce and the chilli pepper. Mix and set aside.
- In a saucepan, pour the water, 1 tablespoon of soy sauce and add the poultry broth cube. Cover and heat for about 10 minutes.
- Cook the noodles in the broth according to the directions on the package.
- Prepare your ramen by arranging all the ingredients in 4 bowls, starting with the broth and noodles, followed by vegetables, shiitake mushrooms and meat.
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