Name: Ramen Danbo Robsons Vegan Kikurage Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup Dried Kikurage Mushrooms; 2 tablespoons Soy Sauce; 1 teaspoon Sesame Oil; 2 cloves Garlic, minced; 1 teaspoon Ginger, minced; 2 stalks Green Onions, chopped; 1 teaspoon Sugar; 2 cups Water

AMBLESIDE MARGARITA

A fruity strawberry shake made with real strawberries.

Strawberry Shake

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Place the dried kikurage mushrooms in a bowl and cover them with 2 cups of warm water. Let them soak for about 30 minutes or until they are fully rehydrated.

Rehydrate Mushrooms

In a skillet, heat the sesame oil over medium heat. Add minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.

Sauté Aromatics

Drain the rehydrated kikurage mushrooms and add them to the skillet with the sautéed garlic and ginger. Stir in the soy sauce and sugar, mixing well.

Combine Ingredients

Cook the mixture for about 5-7 minutes, allowing the flavors to meld and the mushrooms to absorb the sauce, stirring occasionally.

Cook the Mixture

Remove from heat and stir in the chopped green onions. Serve the kikurage topping over your prepared vegan ramen.

Finish and Garnish

Dried Kikurage Mushrooms

Soy Sauce

Sesame Oil

Garlic, minced

Ginger, minced

Green Onions, chopped

Sugar

Water

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Vegan Kikurage Recipe

Ingredients

Topping Ingredients

Method

Preparation Instructions

Rehydrate Mushrooms

Sauté Aromatics

Combine Ingredients

Cook the Mixture

Finish and Garnish

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