Finn-Erik Cooks - Mushroom Ramen

Recipe below video

Mushroom Ramen

Stock:
Chicken carcass / or a couple of chicken thighs / or some chicken wings
Dried porcini mushrooms
Fresh thyme
Some bay leafs
White wine
3 carrots
3 stalks of celery
1 liter of water

​Garnish:
A bundle of green asparagus
1 Portobello mushroom
A handful of shitake mushrooms
1 spring onion
Udon noodles
1 egg

​Put all things “stock” into a pressure cooker. Roughly chopped. Cook for 40 minutes and you’ll have gold J  If you do not have a pressure cooker, you can use a cast iron casserole and triple the cooking time.
Cut the asparagus and cook it in boiling water for 3-4 minutes, depending on how thick they are. Dry fry the Portobello and shitake in a Teflon pan with salt and pepper. Cut spring onion into strips. Cook the egg for 8 minutes. Cool in running water. Cook the noodles accordingly.
Strain the broth and plate in a bowl. Enjoy!