Ramen with meagre and shiitake
Ingredients
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200 gr ramen noodles
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1.5 lt fish broth
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1 meagre weighing about 1 kilo
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1 knob of fresh ginger
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300 gr shiitake mushrooms, sliced
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2 - 3 tbsp soy sauce
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2 tsp sesame oil
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3 spring onions, cut diagonally
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2 carrots cut into matchsticks
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fresh coriander sprigs
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1 chilli pepper
Preparation
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Clean and fillet the meagre
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Cut it into 3 – 4 cm pieces.
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Place the head, bone and tail into a pot with 2 lt of water together with the ends of the coriander sprigs, 1 hot pepper, the carrot and ginger peels and a little salt.
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Simmer for 30 minutes and strain. Keep the broth.
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Add the soy sauce, knob of ginger, and sesame oil to the stock and once it reaches boiling point, add the carrot, mushrooms and fish pieces and reduce the heat.
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Simmer for 5 minutes and remove the knob of ginger.
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Divide the ramen noodles between 4 bowls.
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Using a ladle, portion the vegetable soup into the bowls
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Sprinkle with spring onions.
