Summary

Ingredients

• 180 g ramen noodles
• 2 cup water
• 1 sheet seaweed, large, or 5 - 0 strips
• 1 handful shiitake mushrooms or other mushrooms, dried
• 2 tablespoon sesame oil
• 1 onion (s)
• 2 cloves garlic)
• 2 cm ginger
• 1 tablespoon tomato paste
• 1 tablespoon, leveled sesame
• 2 tablespoon sake
• 3 tablespoon soy sauce
• 1 tablespoon mirin
• 2 cups soy milk (soy drink), unsweetened
• 1 pinch (s) white pepper
• 0.25 tablespoon ¼ sea salt, ground
• some chili powder or Shichimi Togarashi (chili spice mixture)
• 3 egg (s)
• some corn
• some cabbage
• N / A soy sauce
• Chili powder
• some bean sprouts

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Instructions

1. Soak the mushrooms and seaweed in 2 cups of lukewarm water for 30 minutes.
2. Meanwhile, the onion can be diced, the ginger diced and the garlic pressed.
3. Brown the sesame seeds in a hot dry pan, then grind with a mortar. Then sauté this together with onion, ginger and garlic in sesame oil and color it red with tomato paste.
4. Bring the mushroom and seaweed broth to a boil and then remove the mushrooms and seaweed so that only the broth is left. Then set the broth aside.
5. Add the sake, soy sauce and mirin to the onions, bring to the boil and then add soy milk and broth as required. You have to vary a bit with the soy milk and the broth, depending on the amount you may have to add a bit of both. Season with white pepper, salt and chilli spices and, if necessary, add sake, soy sauce and mirin to taste.
6. Also prepare the toppings: boil the eggs hard, peel them and cut them in half. Season the cabbage with chili powder and soy sauce and cook. Boil the corn and, if necessary, prepare other vegetables, as desired.
7. Lastly, cook the noodles according to the instructions on the packet, it is best to use ramen noodles here. Spaghetti is often used as an alternative, but I can`t imagine the taste of it.
8. When everything is ready, put the pasta in the bowls, distribute the hot broth and add toppings.