4 dried Shiitake mushrooms
Wakame – dried seaweed – about 6 inches
6 cups of water
1 package of ramen noodles
1/2 cup of scallions, sliced
1/2 cup of bamboo shoots
1/2 cup of green peppers, cut in very thin strips
1 hard cooked egg (optional)

Begin by making the shiitake mushroom and wakame (seaweed) broth.
In large pot, soak the mushrooms and wakame in 6 cups hot water for a minimum of 1 hour.
Strain out the mushrooms and wakame. Cut the mushroom stems off and discard, then slice the mushroom caps and return to the water. Cut the wakame into thin strips and return to water.
Put pot over medium heat and bring up to just under a boil, then turn to low and simmer for 5 to 10 minutes.
Meanwhile in separate pot, bring 2 cups water to a boil and add ramen noodles. Turn heat to low and simmer for 2 to 3 minutes or until noodles are tender.
Once the noodles are tender, strain and add them to the shiitake-wakame broth pot, then stir in the scallions, bamboo shoots, and green peppers. Simmer together over very low heat for 3 minutes.
Serve in large bowls. If desired, cut a hard cooked egg in half and set half on top of soup in each bowl.
There are a lot of variations for ramen noodle soup, but if you want something nice and earthy and special, the shiitake mushroom and wakame broth is the way to go.

Chipotle Pepper Grilled Ribs
Cheesy Chipotle Scrambled Egg Skillet
Brewed Chipotle Salsa Beef Sandwiches – Crock Pot
Sunny Tomato Cilantro Pasta
Mexican Bean and Chicken Cilantro Skillet
Thai Cilantro Pasta with Shrimp
Island Fruit and Cilantro Shrimp Tacos
Mango Monday Meat Loaf
Italian Pine Nut Pesto with Linguine
Basil and Pine Nut Orzo
Quick Spinach and Pine Nut Skillet
Roasted Sage Acorn Squash with Pine Nuts
5 Star Pine Nut Fish Skillet
Triple Threat Italian Red Sauce
Simply Piquant Caper Cutlets
Puttin-On-The-Ritz Egg Salad
Buttery Sicilian Pine Nut and Capers Pasta
Japenese Shiitake Dashi Soup
Wakame Salad
Cucumber Wakame Salad
Creamy Wasabi Dip for Shrimp Cocktail
Wasabi and Roasted Garlic Mashed Potatoes
Golden Wasabi Potato Salad
Creamy Thai Chicken Curry
Yogurt Curry Stir Fried Vegetables
Dijon Curry Roast Beef Dinner – Crockpot
Curried Yogurt Tangy Cucumber Soup
Caribbean Sunset Pork Chops
Jamaican Vacation Jerk Wings

1 oz dried wakame seaweed
1/4 cup rice vinegar
2 Tbsp grapeseeed, canola, or any flavorless oil
1 tsp toasted sesame oil
1 tsp sea salt
1 Tbsp sugar
sprinkle of red pepper flakes
2 Tbsp toasted sesame seeds

Rinse the wakame in a colander and drain. Place in a glass bowl and cover with fresh water. Allow to soak until wakame is soft, about 5 to 10 minutes. Dry by squeezing between clean towels. Trim any tough spines, then slice into very thin strips.

Mix the dressing by whisking together the dressing ingredients in a glass serving bowl. Then, toss in the prepared wakame and mix well. Chill if desired or serve at room temperature.

1 lb Yukon gold potato, scrubbed with skins left on
1 tsp sea salt
1/4 cup wasabi mayonnaise (recipe follows)
4 green onions, rinsed and sliced including tops
1/4 cup roasted red pepper, chopped
1/4 cup roasted yellow pepper, chopped
sea salt to taste
fresh ground pepper to taste

Cut potatoes into bite size pieces. Put in large pot of cold, salted water and bring to a boil. Immediately turn down to low and simmer slowly until potatoes are just fork tender but NOT soft. Drain well and allow to cool on a rack to evaporate any moisture.
In large bowl, mix together the wasabi mayonnaise, onions, and peppers. Add the cooled potatoes and toss well. Taste and add salt and pepper.
Loosely cover bowl and chill in refrigerator for about 30 minutes.

To make wasabi mayonnaise:

1/2 Tbsp wasabi powder
1 tsp water
3 Tbsp mayonnaise

In a bowl, mix the wasabi powder and water together until you get a paste, then let it sit for 1 minute so the flavor mellows. Add mayonnaise and stir, again letting it sit for a minute before adding the wasabi mayonnaise to the potato salad.