Japanese Cooking
Galician Mussels Ramen
Cava de Paraje Calificado is produced from vines in a small area which is distinguished from others by its specific characteristics (location and terroir). A superior Cava, synonymous with exceptional quality.
5
hour
Difficulty
4 people
Seafood
It may well be that Ramen has become one of the best known Asian soups. This recipe uses a turkey broth as a base, giving a subtly flavoured soup which ensures that the mussels will still be the star of the show. The soy sauce, sesame oil and ginger combine beautifully with a Cava de Guarda Superior de Paraje Calificado.
Ingredients
1.5 kg Turkey
230 g Leek
45 g Ginger
1.2 kg Water
12 Cooked Mussels (PDO Mejillón de Galicia)
100 g Soy sauce
20 g Sesame oil
4 Quails’ eggs
Basil
Coriander
Spring onion
400 g Udon noodles
Instructions
1
To make the stock, place the turkey, leek, ginger and water in a saucepan, and simmer for at least 4 hours.
2
In the meantime, boil the quails’ eggs for three minutes to ensure a runny yolk.
3
Mix together the soy sauce and sesame oil, and add the cooked Galician mussels.
4
Boil the Udon noodles, and plate up.
5
Add the turkey broth, three soy-pickled Galician mussels per serving, a quail's egg, and chopped herbs to garnish.
We recommend skimming off the impurities, and simmering over a very low heat to obtain a clear stock.
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