Buy all ingredients right below the recipe
INGREDIENTS
- 500 g white Czech asparagus
- 150 g sugar snap peas
- 4 servings fresh ramen noodles Tydle nudle
- 4 eggs
- 200 g (pack) tofu
- Bunch of spring onion
- Toasted sesame seeds
- Nori seaweed
- Dried shiitake mushrooms
INGREDIENTS FOR DASHI
- 1200 ml water
- 8 dried shiitake mushrooms
- 2-4 pieces approx. 20 g dried seaweed
- 3 tablespoons dark miso
- 1 tablespoon soy sauce
DASHI INSTRUCTIONS
- 1Add dried shiitake mushrooms and seaweed to 1.2 liters of water. Ideally, let it steep in the refrigerator overnight. Alternatively, it can be steeped for about three hours in hot (not boiling) water.
- 2Season with miso paste and soy sauce.
RAMEN INSTRUCTIONS
- 1Set aside the shiitake mushrooms and use them to garnish the ramen – boil them and slice them. (The mushrooms must be cooked for at least another 30 minutes in the same broth.)
- 2Dice the tofu, cook the eggs sous-vide at 63 degrees or for 3.5 minutes from boiling point in salted water.
- 3Toast the sesame seeds and chop the spring onion.
- 4Carefully peel the white asparagus and cut it into elongated slices. Blanch for 3-4 minutes (depending on thickness) in salted and sweetened water with a drop of lemon, so that it is firm to the bite. Chill in ice water and cut into elongated slices.
- 5Briefly blanch and chill the sugar snap peas as well.
- 6Heat the dashi base for ramen.
- 7Cook fresh ramen noodles at a rolling boil for 1.5 minutes in ten times the amount of water (instructions for proper cooking here). Rinse the cooked noodles with hot water.
- 8First, place the freshly cooked ramen noodles into a ramen bowl, pour dashi over them, and gradually garnish with other ingredients – asparagus, sugar snap peas, mushrooms, tofu, spring onion, egg, nori seaweed, and sesame seeds.
