Photo courtesy Fotolia/MR.SURAKIT HARNTONGKUL
Ingredients
- 4-6 dried shītake mushrooms
- 1 pound fresh ramen noodles (or 3/4 pound dry)
- 3 tablespoons vegetable oil
- 3 pieces of cooked Monk's Loaf, cut into 1/2-inch cubes
- 1 medium onion, cut into 1/2-inch dice
- 1 tablespoon grated or mashed ginger root
- 3 cups shredded bok choi, napa, or other oriental cabbage
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1/2 teaspoon sichimi togarashi (7-spice powder)
- 2 Japanese leeks, minced
- Salt to taste
Directions
- Soak mushrooms in hot water for 30 minutes. Squeeze dry. Slice thinly.
- Bring water to boil in a large pot. Add the ramen. Cook for 1 to 2 minutes, stirring constantly so that the noodles do not stick to the bottom of the pot. When al dente, drain and rinse in cool water. Drain well and toss with 1 tablespoon of oil. Set aside.
- Heat remaining oil in a wok or large skillet. When almost smoking, add in onion and ginger root and stir fry for 2 minutes.
- Add cabbage and mushrooms and stir fry for another 3 minutes.
- Add Monk's Loaf cubes and sprinkle with mirin. Cook another 1 minute. Add ramen and fry until hot.
- Remove from heat and toss with soy sauce, sichimi togarashi, leeks and salt.
