One of my favorite Masters classes was the study of an ancient Indian medicine system called Ayurveda. The tenets of the system are quite simple but there are unlimited variations. I love to cook warm tri-dosha (Pitta, Kapha and Vata) that act almost like adaptogens and are great for anyone to enjoy. That means each person gets exactly what they need from the food. The combining of spices into blends along with particular vegetables and rice (or rice noodles in this case) when warmed to a simmer, offer a gentle and easy to digest broth that helps the body heal while nourishing the blood. Its one of my favorites!
Ayurvedic Mushroom Ramen
6 Ounces King Trumpet Mushrooms
2 Tablespoons gluten free tamari
½ Ounce Dried Shiitake Mushrooms
12 ounces of rice ramen noodles
Spice blend- 1/2 teaspoon of cumin, 1 tablespoon of fresh ginger root, 1/2 teaspoon of fresh turmeric root, 1/2 teaspoon of coriander, ½ teaspoon ground sansho pepper, ½ teaspoon dried lemon peel, 1 teaspoon white sesame seeds)
Heat a medium pot of salted water to boiling on high. Peel and mince the ginger. In a large bowl, combine the dried shiitake mushrooms and 3 cups of hot water.
In a separate medium pot, heat 2 teaspoons of ghee. Add the king trumpet mushrooms and cook, stirring occasionally, 6 to 8 minutes, or until browned. Transfer to a plate and set aside, without wiping out the pot. Remove the shiitake mushrooms from the bowl of hot water; reserve the water and thinly slice the mushrooms.
In the same pot used to brown the king trumpet mushrooms, heat 2 teaspoons of oil on medium-high until hot. Add the Spice blend and cook, stirring frequently, 30 seconds to 1 minute. Add the rice noodles, sliced shiitake mushrooms, tamari and shiitake mushroom water. Reduce the heat to medium-low and simmer 8 to 10 minutes. Enjoy.
