Japanese Food: Ramen with Vegetables

A delicious mushroom dish for any occasion!

1 Select the spinach leaves, rinse, spin dry and remove the stems. Cut the bamboo shoots into tender strips. Rinse and dry the Chinese cabbage leaves and cut diagonally into strips barely the width of a finger. Remove the stems from the mushrooms, do not use. Halve or possibly quarter the caps. Clean and rinse the spring onions and cut them, including the green part, into fine rings.

2 Form the pasta in enough boiling salted water, cook 3 min. al dente or until tender according to package directions.

3 Meanwhile, heat the oil in a wok or frying pan. Stir-fry the bamboo, spinach, Chinese cabbage, mushrooms and onion rings in it over high heat for about i minute. Season with sake and soy sauce.

4 Drain the noodles. Form hot into serving bowls: Pour about 350 ml hot stock per unit over noodles so they are not completely covered. Evenly distribute the roasted vegetables over the top.

Beat 5 quail eggs in order and place one on each unit. Cut the chives into fine rolls and sprinkle on the soup portions.

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