Easy Coconut Ramen with Shiitakes<\/p>\n
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1 oz. Dried Shiitake Mushrooms<\/p>\n
1 package Ramen Noodles, any flavor<\/p>\n
1 Can Coconut Milk<\/p>\n
Curry Powder or Curry Paste (to your taste)<\/p>\n
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8-24 hours before preparing, fill a bowl with water. Add dried mushrooms, tumble around to wet them. Soak shiitake mushrooms in water (gill side down, if whole caps) for at least 8 hours. A long soak will give them a deep flavor, and leave them more velvety, firm, and a texture closer to fresh mushrooms. If you forget to do this, you can do a quick soak in hot water for 20-30 minutes, but the flavor and texture will suffer. Remove mushrooms from liquid, check to make sure there are no particles of sand or dirt trapped in the gills, and gently squeeze out extra liquid; reserve \u00bd C. soaking liquid. Slice your mushrooms if they were whole, and set aside. In saucepan, stir together \u00bd can of coconut milk, \u00bd C. mushroom soaking liquid and enough water to cover noodles by about \u00bd inch, when the ramen noodles are added to the pan. Add the noodles, bring up to medium high and cook until noodles are about done. There should be very little liquid left in the pan, 2-3 tsp. is about what you need. (If your saucepan is greatly different in diameter than mine, you might find you need more or less water above the level of the noodle. The noodles should absorb about 2 C. liquid as they cook). Press noodles to one side of the pan, tilted so the cooking liquid is isolated. Add remaining coconut milk, curry powder or paste and the ramen seasoning packet to the cooking liquid, and stir that together. Add shiitakes to the liquid, stirring to coat them, then return your pan to level, tossing the noodles with your mushroom and coconut sauce. Toss gently with tongs over medium-low heat until the mushrooms are warmed through and the sauce is evenly distributed.<\/p>\n","protected":false},"excerpt":{"rendered":"
Easy Coconut Ramen with Shiitakes 1 oz. Dried Shiitake Mushrooms 1 package Ramen Noodles, any flavor 1 Can Coconut Milk Curry Powder or Curry Paste (to your taste) 8-24 hours before preparing, fill a bowl with water. Add dried mushrooms, tumble around to wet them. Soak shiitake mushrooms in water (gill side down, if whole caps) for at least 8 hours. A long soak will give them a deep flavor, and leave them more velvety, firm, and a…<\/p>\n