Ingredients
- olive oil
- about 3 cm ginger root
- 4 garlic cloves
- about 200 gram dried black mushrooms (also known as black fungus)
*Note: You can also use other kinds of (dried) mushrooms - 2 paksoi
- a large handful of snow peas
- 2 chicken breasts
- about 200 gram ramen noodles
- 1,5 liters of chicken stock
- white pepper to taste
- large dash of soy sauce
- sesame oil
Kitchen equipment needed
- large bowl
- cutting board & chef’s knife
- fine grater
- large pan with lid
Preparation — 20 minutes
Make sure the dried mushrooms are soaked. You can soak them in advance, but you can also speed it up by adding hot water to the mushrooms for about 15 minutes. Meanwhile peel and finely grate the ginger root. Peel and finely chop the garlic cloves.
Rinse the paksoi and snow peas and divide the peas into halves and the paksoi into coarse pieces. Chop the soaked mushrooms into thin strips. Remove any excess fat or muscles from the chicken breasts and put them aside.
Finishing the black mushroom and chicken Ramen — 30 minutes
Heat a dash of olive oil in a large pan and cook the finely chopped garlic and grated ginger shortly. Add the strips of mushroom and after another few minutes pour in the chicken stock along with a large dash of soy sauce and bring to a boil.
Add the whole chicken breasts and turn down the heat. Transfer the chicken breasts to a cutting board after about 20 minutes and then add the snow peas, noodles and paksoi. Stir after a few minutes so the noodles won’t stick together.
Meanwhile divide the chicken into slices and season the soup with soy sauce and white pepper. Serve the noodles soup with slices of chicken and sesame oil. Enjoy!
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