Shiitake & Black Garlic Ramen. An extract made from this mushroom is used as medicine. Shiitake mushroom is used to boost the immune system and to treat HIV/AIDS, common cold, flu (influenza), and. The shiitake (/ ʃɪˈtɑːkeɪ, ˌʃiːɪ -, - ki /; Japanese: [ɕiꜜːtake] (listen) Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many East Asian countries.
Shiitake are edible mushrooms native to East Asia.
While typically eaten like vegetables, shiitake are fungi.
Substitute vegetable broth for the chicken broth, and this makes a perfect meal for that vegetarian girlfriend your son is bringing to the holiday dinner.
You can cook Shiitake & Black Garlic Ramen using 11 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Shiitake & Black Garlic Ramen
- You need 2 of Farm Fresh Eggs.
- Prepare 1/2 Pound of Fresh Garlic Ramen.
- Prepare 2 Cloves of Black Garlic.
- Prepare 2 of Scallions.
- You need 1 Bunch of Kale.
- You need 2 Tablespoons of Sweet Chili Sauce.
- It's 1 (1 inch) of Piece Ginger.
- You need 1 1/2 Tablespoons of Soy Marinade.
- It's 1 Tablespoon of Sesame Oil.
- You need 1 Teaspoon of Kombu.
- Prepare 1/2 Ounce of Dried Shiitake Mushrooms.
Shiitake, when translated from Japanese, refers to the shii tree on which these mushrooms originally grew, while také means mushroom. They are used in both the fresh and dried state. How to Cook with Shiitakes Fresh mushrooms should be cleaned first, either by wiping the caps with a damp paper towel or quickly rinsing with cool water. The shiitake is a versatile food that can be incorporated into a variety of dishes.
Shiitake & Black Garlic Ramen instructions
- Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. In a bowl, combine the dried shiitake mushrooms and 3 cups of hot water. Let stand for at least 10 minutes. Remove and discard the stems of the kale; roughly chop the leaves. Peel and finely chop the ginger. Peel and finely chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops..
- Add the chopped kale to the pot of boiling water. Cook 5 to 7 minutes, or until wilted. Drain thoroughly and set aside in a warm place. Refill the pot with salted water; heat to boiling on high..
- While the kale cooks, reserving the water, transfer the rehydrated shiitake mushrooms to a cutting board; roughly chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, chopped garlic, chopped mushrooms, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant..
- Add the reserved mushroom water, soy marinade, and sweet chili sauce. Heat to boiling on high. Once boiling, reduce the heat to medium; cook, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly reduced in volume. Turn off the heat; stir in the cooked kale and sesame oil. Season with salt and pepper to taste. Divide between 2 bowls. Rinse and wipe out the pan..
- In the same pan, heat 2 teaspoons of olive oil on medium until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat..
- While the eggs cook, add the noodles to the same pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly. Divide the cooked noodles between the bowls of cooked vegetables and broth; stir to combine. Top with the fried eggs. Garnish with the sliced green tops of the scallions and kombu. Enjoy!.
You can buy these mushrooms raw, cooked or dried. Because they're becoming more popular due to their nutritional value, you can find shiitake mushrooms at most grocery stores. When buying your shiitakes, look for mushrooms that are firm and plump. Shiitake Mushrooms Fresh and dried shiitake mushrooms are a popular ingredient in various East Asian cuisines. They have an earthy, meaty flavor that adds a rich quality to many vegetarian and.
