Hotate (vegan scallops) ramen with courgette flowers tempura
For this vegan scallops (eryngii mushrooms) ramen, the green curry paste and coconut milk bring a thai-inspired tangy flavour!
Ingredients
Directions
Step 1
Rehydrate the mushroom in boiling water. Meanwhile dissolve the miso paste in the vegetable broth. Set aside.
Step 2
Crush the garlic and ginger into a purée and sauté in coconut oil with the green curry paste. Add the broth, bring to a boil, reduce heat, cover and simmer for 5mn. Set aside.
Step 3
Meanwhile, take the hats and hard base off the eryngii mushrooms and finely chop. Cut each mushroom into 3 scallop-size pieces. Add to the broth along with the shiitake mushrooms and cook for another 5mn.
Step 4
Meanwhile, prep your courgette flowers tempura. Heat the olive oil in a pan. Mix flour and water in a bowl. Dip in the flowers and fry for about 2mn, then transfer to kitchen paper.
Step 5
Add the spinach and noodles to the broth and heat for about 3 mins until the spinach have wilted. Add the coconut milk and stir well.
Step 6
When the noodles are ready, divide in between the bowls, ladle over the broth and mushrooms. Top with the courgette flowers tempura and sprinkle with pieces of nori.
