Wild Ramen with black garlic oil
Servings: 2 people
Equipment
- 2 cooking pots
- 1 Strainer
- 1 Frying pan
- 1 small bowl
- 2 (Ramen) bowls
- 1 whisk
Ingredients
Ramen broth
- 1 litre water
- 10 grams dried boletus mushroom
- 5 tbsp Koji fermented giant puffball paste here: https://chefofnature.com/?p=1096
- 20 grams dried bladder wrack seaweed
Garnish
- 20 stems ground elder (7 leaves on each)
- 10 leaves mustard garlic
- 2 tbsp water pepper optional
- 3 tbsp crow garlic leaves
Others
- 200 grams Ramen noodles of choice
- 2 tbsp Japanese black wild garlic oil here: https://chefofnature.com/?p=1281
- 2 stinkhorn eggs
- oil for frying
Instructions
Ramen broth
- Soak mushrooms and seaweed overnight in 1 litre of water.
- Boil the broth for 20 minutes.
- Add puffball paste to the broth. Mix it well and strain into another pot.
- Separate mushrooms from seaweed. Discard seaweed, and set mushrooms aside.
Garnish
- Separate ground elder leaves from stems and chop them roughly.
- Heat oil in the frying pan. Add ground elder leaves and fry for about 5 minutes. They are done when they barely make any crackling sound and look similar to dried nori.
- Chop mustard garlic leaves, crow garlic leaves and water pepper.
Stink horn egg and noodles
- Peel stink horn eggs.
- Cut the eggs in half and blanch them in hot water for 5 minutes.
- Cook noodles according to packaging instructions.
Assembly bowl
- Add one tbsp of Japanese black wild garlic oil to each ramen bowl.
- Pour the broth into the bowls and whisk well.
- Add noodles and stink horn egg.
- Add cooked mushrooms and garnish with the ground elder, garlic mustard and water pepper.
