Step 1
Rehydrate the mushrooms in half a cup of boiling water and set aside. Heat oil in a saucepan over medium heat and carefully sauté 3 chopped garlic cloves and 1 tablespoon grated ginger for 30 seconds.
Step 2
Add 4 cups beef broth, 1 tablespoon soy sauce, 1 tablespoon fish sauce, and an optional pinch of cayenne pepper and mix well. Remove the mushrooms from the soaking liquid and thinly slice them. Add them to the broth with the soaking liquid.
Step 3
Simmer for 10 minutes, add the juice of half a lime, taste and adjust flavourings if needed, then add 300 g cooked ramen noodles and 2-3 cups thinly sliced vegetables, such as spinach and thinly sliced carrots (corn kernels also work well).
Step 4
Simmer for 2-3 minutes, then divide the ramen among bowls and top with any of the additional add-ons that take your fancy.
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