Pumpkin meets mushroom broth: This Kotteri Ramen brings the best of forest and field directly into your bowl. Faster than the delivery service and with a taste that is second to none. Get ready for a flavor explosion that perfectly combines fall and comfort food!
Ingredients for 2 servings:
- 1 butternut squash
- Olive oil & butter to taste
- mushroom broth
- 2 slices of pumpernickel
- 2 eggs
- Carrots / spring onions / sprouts
- Asian mushrooms (of your choice)
- Shoyu Lemon Tare
- Ramen noodles
- Salt/sugar
ZUBEREITUNG
- Pumpkin preparation, peel, cut: Brush ¾ of the pumpkin with olive oil and roast at 180°C for 20 minutes.
- Meanwhile, cut the remaining ¼ pumpkin into sticks and sauté in a deep pan. Deglaze with the mushroom broth and bring to the boil. Then let it steep for 2 minutes.
- Add the baked pumpkin to the boiled mushroom broth in a pot and mix. Then add butter and mix again. Season with salt.
- Crumble the pumpernickel slices and toast them in butter in a small pan until golden brown.
- Boil the eggs for 6 minutes and halve them (tip: boil the eggs a day in advance and marinate them overnight in Lemon Soyu Tare)
- Cut carrots into fine strips (julienne), massage with sugar and salt and then marinate with Spicy Chili Crunch.
- Also cut the leek into julienne pieces.
- Cook the ramen noodles - they should be cooked for about 5 minutes and then beaten well.
- Blanch the sprouts briefly in boiling water and then rinse in cold water.
- Arrange everything together and enjoy!