Kotteri Ramen mit Pilz Gemüsebrühe

By Joerg Daunke

Kotteri Ramen with Mushroom Vegetable Broth

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

And so it goes:

  • 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!