Mushroom & Kale Ramen Noodles
4 cups Chicken Stock
4 Cups Water
1 Serrano Pepper for topping
1 can of Coconut Milk
¼ cup Red Curry paste
⅓ cup Soy Sauce
2 cups shiitake mushrooms
2 tablespoons Sesame oil
2 tablespoons honey
1 tablespoon Morton & Bassett Ground Ginger
1 teaspoon Morton & Bassett Fine Ground Black pepper
1 teaspoon Morton & Bassett Garlic Powder
1 tablespoon Morton & Bassett Chinese Five Spice
⅓ cup green onions for topping
Into a pot on medium-high heat, add sesame oil and get it hot and shimmery. Add in Morton & Bassett Ground Ginger, Ground Black pepper, Garlic Powder, Chinese Five Spice, and bloom them for about 2 minutes in the hot oil.
Add red curry paste, honey, and coconut milk and mix well to combine. Once paste is well combined and fragrant, add in chicken stock and water.
Bring this to a boil, then add ramen noodles, shitakees and kale. Cook until noodles are soft (about 5 minutes) then serve and top with green onions, sliced serrano, and chili crisp or hot sauce.