Wild Nettle and Mushroom Ramen
Wild Nettle and Mushroom Ramen
Rated 5.0 stars by 1 users
Category
Soup
Servings
2
Cannabis-Infused Ramen
Looking for an easy, nutritious meal? You’ll love this ramen made with fresh, wild ingredients and Identity’s CBD Bone Broth Powder. This bone broth is available with or without CBD and features increased bioavailability thanks to an innovative process that extracts beneficial ingredients from poultry bones.
“As an award-winning pioneer in the farm-to-fork movement and a cannabis revolutionary, I’m always looking to push the envelope with wild foods,” Carosi says. “When I was growing up, my Italian immigrant family taught me how to find food everywhere we went. Whether foraging for wild mushrooms, clams, oysters, dandelion greens, or nettles, I’ve always enjoyed getting outdoors and finding my food. I encourage others to forage for wild ingredients; the true reward comes when you get home and start the process of preparing your bounty.
“When cooking wild edibles, I usually stay on the simple side of things, like this recipe for a quick, easy bowl of ramen. If you’re not up for foraging—or you’re just plain scared of handling stinging plants—swap out the nettles for spinach and the shiitakes for any of your favorite mushrooms. Enjoy your ramen—and don’t make it too pho-king hot.”
Published by Sensi Magazine at https://sensimag.com/soups-sweets-sips/
Chef Sebastian Carosi
Ingredients
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9 tablespoons Identity CBD Ginger Bone Broth Powder (3 packets)
3 cups water
1 tablespoon chili paste
1 tablespoon cannabis-infused soy or tamari*
*Can be infused in the MB2e MagicalButter Machine.
1 teaspoon fresh ginger, finely chopped
10 medium shiitake mushrooms
2 tablespoons vegetable oil, divided
2 tablespoons water
1 tablespoon cannabis-infused soy or tamari*
*Can be infused in the MB2e MagicalButter Machine.
4 ounces wild stinging nettles or spinach
2 farm fresh eggs
Two 3-ounce packs dried ramen noodles
½ cup green onions, finely chopped
2 teaspoons cannabis-infused sesame oil*
*Can be infused in the MB2e MagicalButter Machine.
2 teaspoons chili oil
Broth
Toppings
Directions
In large saucepan over medium heat, combine broth ingredients and simmer 10 to 15 minutes. Set aside.
In one sauté pan over medium heat, heat 1 tablespoon oil. Add shiitakes and sauté 2 to 3 minutes on each side.
Remove from heat, splash with soy, and set aside.
In another sauté pan over medium-high heat, heat remaining oil until almost smoking. Add nettles and water, and wilt, stirring occasionally, for 1 minute. Remove from heat, drain, and set aside.
Bring a small saucepan of water (enough to cover eggs) to a boil. Add eggs and simmer for 7 minutes.
Remove pan from heat and plunge eggs into ice-cold water for 5 minutes. Carefully peel eggs and set aside.
Finally, cook the noodles according to the package directions (but toss away that nasty flavor packet).
Combine and Serve: Divide cooked noodles into 2 large ramen bowls. To each bowl, add 5 marinated shiitakes, 2 ounces of wilted nettles, and a split soft-set egg. Fill each bowl with broth. Top each with chopped green onions and a drizzle of sesame and chili oil.
About the Author
Chef Sebastian Carosi, the award-winning short order cannabis revolutionary has been cooking with full spectrum cannabis and eating the devil’s lettuce since the early 90’s. Trained at Portland Oregon’s Western Culinary Institute, apprenticed under renowned chefs in Italy and went on to lead the farm-to-fork movement across the united states, an avid forager and wild-crafter. Follow him on Instagram @chef_sebastian_carosi
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