Wild Mushroom Ramen Bowl Served with Buckwheat Soba noodles - By Chef Gourav Dutta

Ingredients:

- Fresh Red Chillies - 20 gm

- Garlic - 1 head

- Spring Onion Bulbs - 50 gm

- Ginger (Thumb-Sized Chunk)

- Leeks - 30 gm

- Spring Onion Greens - 30 gm

- Shitake Mushrooms - 100 gm

- Button Mushrooms - 100 gm

- White Pepper Powder - 1 tbsp

- Kikkoman Soy Sauce - 1 tsp

- Mirin - 1 tsp

- Salt - 1 tsp

- Brown Sugar - 1 tsp

- Vegetable Broth Powder - 1 tsp

- Nori Sheet - 1 No.

- Sesame Oil - 1 tsp

- Boiled Soba Noodles - 50 gm

- Edamame Beans - 30 gm

- Bok Choy Leaf - 30 gm

- Grilled Tofu - 30 gm

- Bell Pepper Curls - 20 gm

- Dark Miso Paste - 20 gm

Steps:

1. Simmer the buckwheat soba noodle stock water, leftover from boiling the noodles.

2. Add all the fresh aromatic herbs, sauces, and dry seasonings listed above into the broth.

3. Strain the broth to remove the solid ingredients.

4. Serve the broth with fresh greens like edamame, Bok Choy, grilled tofu, bell pepper curls, mushrooms, and a nori sheet for garnish.