Ingredients for 2 people

1 Chinese cabbage

1 lemongrass

1 tsp chilli flakes

200 g noodles

For the broth:

60 g shitake dehydrated mushrooms

20 g dehydrated kombu

1 tbsp soy sauce

1 tbsp tamari sauce

1,5 l water

For the broth:

Soak shitake mushrooms in 1 l water and kombu in 0,5 l for one night (in 2 separated bowls).

Brown lemongrass in a pan with oil and chilli flakes. Add shitake, kombu, soy sauce, tamari, and the mushroom water + 0,5l fresh water. Boil 30/40 minutes.

Cut the Chinese cabbage in half and stir-fry it in a pan with oil for 5 minutes. Cook noodles in salty water and put them in a bowl. Add the ramen broth, mushrooms, cabbage and half boiled egg. Finish with more chilli flakes.