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Mushroom ramen soup

Mushroom ramen soup

Make your own ramen and initiate yourself to Chinese cooking with this reimagined traditional dish.

Portion
4
 
/static/Preparation%20time
 
Cooking time

Ingredients

  • 1 tbsp (15 ml) canola oil
  • 2/3 lb (300 g) pork shoulder, cut into pieces OR stewing cubes
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 ½ tbsp (22 ml) ginger, freshly chopped
  • 6 c (1.5 l) water
  • 3 tbsp (45 ml) soy sauce or tamari
  • 2 tbsp (30 ml) dried wakame flakes - optional
  • 1/2 lb (225 g) ramen or soba noodles
  • 2 c (500 ml) shiitake mushrooms, sliced
  • 2 c (500 ml) fresh spinach OR 1/2 c (125 ml) frozen spinach
  • 1 can 12 oz (341 ml) Bonduelle mixed beans
  • 3 green onions, chopped
  • red chili flakes or sambal oelek

Preparation

  1. In a large pan on medium high, heat the oil and brown the pork.
  2. Add onions, garlic and ginger. Cook 2 minutes.
  3. Add water and soy sauce. Bring to a boil, reduce to medium low and simmer, covered, for 1 hour. 15 minutes before finishing cooking, add the wakame flakes.
  4. Remove pork pieces from the broth and shred. Correct broth seasoning.
  5. Cook noodles according to package instructions, then put equal amounts into 4 large bowls. 
  6. Return pork to the broth, add mushrooms, spinach and beans. Cook 5 minutes.
  7. Pour the very hot soup onto the noodles and top with green onions and hot peppers.
  8. Enjoy.

Nutritional value (per serving):

  • Calories: 309
  • Proteins: 22 g
  • Lipids: 11 g
  • Glucides: 33 g
  • Fibers: 7 g
  • Sodium: 487 mg

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