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Pine mushroom pairs perfectly with a ramen noodle soup. This recipe uses the pine in a very complete way, that sublimes the aroma of this prized mushroom. Simple and delicious, it is a must try!
Serves 2 to 4 persons (dish or appetizer)
4-5 fresh pine mushrooms (or 20g of dried pine)
10 cups of chicken/duck/beef stock
4 poached eggs
1 handful of pea shoots
2 to 4 bundles of instant noodles
tofu or meat
mild cooking oil
salt & pepper
Step 1: preparing the pine mushroom broth
Trim your pine mushroom to get rid of the dirty parts of it.
Keep the trims to infuse your stock.
Slice finely your pines, and reserve for later.
In a deep stockpot, heat the oil and stir fry the pine trims for a few minutes.
Add the stock and bring to a boil. Turn the heat off and let the stock cool down.
Then, strain the stock in a sieve.
You can add a coffee filter to the sieve in order to make sure that no dirt from the trims can go trough.
Reserve the broth.
Step 2: preparing the garnishes
In a pan, add a knob of butter and cook your leek at slow heat until tender (about 12 minutes). Reserve.
Cook the noodles al dente in salted water.
Drain them and rinse them in cold water to prevent them from cooking too much.
Sauté quickly the previously sliced pine mushrooms in a bit of oil.
Seasoned to your taste with salt and pepper. Reserve.
Sauté the tofu and/or the meat with cooking oil and a drizzle of soy sauce.
Poach the eggs.
Step 3: serving the soup
Just before serving, reheat the pine mushroom broth.
In the bottom of the soup bowls, put all the garnishes that you have prepared.
Pour the very hot broth over the ingredients.
Add some fresh peas shots at the last minute.
Final step: EAT AND ENJOY!
Chanterelle mushroom (7)
Easy dish (11)
Medium difficulty (5)
Morel Mushroom (6)
Matsutake Mushroom (2)
Winter Chanterelle mushroom (1)
Lobster mushroom (1)