Cook the ramen noodles according to package directions. Cut the shiitake, radish and carrots into slices and halve the bimi lengthwise. Boil the carrots for 4 minutes until crunchy and blanch the bimi and shiitake for 2 minutes.
Bring the stock to a boil. Fry the marinated pieces gently according to the instructions on the package.
Divide the ramen noodles, some fresh spinach leaves, carrots, bimi, soybeans, shii-take and marinated pieces in large soup bowls.
Spoon over the hot stock and garnish with radishes, sesame seeds and shisho cress.
spicy chili 'crisp' oil
150 ml olive oil
1 large fresh chili pepper
1 shallot 1 garlic clove
1 tbsp dried chili flakes
1 tsp grated fresh ginger.
1. Finely chop the shallot, garlic and fresh pepper (seeded flesh) and fry them
gently without browning in a little oil.
2. Add the rest of the oil and ginger and let it cool.