SEAWEED RAMEN

Ingredients

1 g dehydrated kombu seaweed
½ sheet nori seaweed
5 g tea
1 liter water
10 g soy sauce
1 piece lemon peel
65 g noodle noodles
150 g green asparagus
40 g shiitake
4 fresh coriander leaves
2 eggs
3 g dehydrated wakame

Prepared by

Cut the nori sheet into strips.
2. Cook the kombu for 20 minutes in 1 L of water. Add the nori and cook 5 minutes more. 3. Remove the pot from the fire and add the tea and the lemon peel and infuse for 5 minutes. 4. Strain the water keeping the broth and add the soy sauce and the dehydrated wakame and set aside. Cook the eggs in boiling water for 6 minutes and transfer them to a bowl of ice water to stop the cooking. 6. Cook the noodles in the kombu, wakame and nori broth. 7. Peel and clean the mushrooms and asparagus and sauté them a little. 8. Place the sautéed mushrooms and asparagus, the boiled egg cut in 2, the noodles and the cilantro in a bowl. Pour over the hot broth and garnish with the nori sheet in strips.