Ramen à la Alex

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 4 garlic cloves
• 4 garlic cloves, black
• 6 m.-sized carrot(s)
• 2 large kohlrabi
• 1 handful of dried Mu-Err mushrooms
• 1 bowl of mushrooms, brown
• 50 ml soy sauce, dark
• 1.700 ml vegetable broth, strong
• 4 tbsp sriracha sauce
• 1 tbsp herb vinegar
• 1 tbsp sesame seeds
• 3 tbsp vegetable oil
• 300 g mie noodles (75 g per person)
• e.g. salt and pepper
• Sugar
• e.g. parsley for garnishing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Rinse the dried mu-err mushrooms under cold water. Let them soak in cold water for 20 minutes, rinse briefly, and boil for 10 minutes. After draining, cut into thin strips. Meanwhile, peel all the vegetables. Finely chop the onions, garlic, and black garlic. Halve and finely chop the carrots. Dice the kohlrabi and quarter the mushrooms. Sauté the onions in vegetable oil in a large pot over high heat. Once lightly browned, reduce the heat significantly and add the garlic. Simmer for about five minutes, stirring regularly. Add the carrots and kohlrabi and increase the heat again. Sauté for another five minutes, stirring regularly. Add the vegetable stock and add soy sauce, black garlic, sesame seeds, and salt. Simmer for 15 minutes. Now add the mushrooms and mu-err mushrooms. Season with salt, pepper, herb vinegar, sriracha sauce, and sugar, and let the mushrooms simmer for 15 minutes. Boil the mie noodles in salted water for 2-3 minutes, drain, and serve separately. The noodles should not be cooked in the soup, as they will expand too much if not eaten in one day.