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

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