The woody, smoky flavour of the porcini mushrooms is complemented by the strong and almost beefy taste of the sea spaghetti to make an intense broth, perfect with noodles for a simple and earthy ramen dish.
For the base
400g/14oz fresh ramen noodles
Put the measured water in a pan over a medium heat and bring to the boil. Add the mushrooms, sea spaghetti and bay leaf, and simmer for 30 minutes; the smell of wild mushrooms will fill the house!
Add the spring onions and all the tare ingredients. Reduce to a simmer, cook for 3 minutes, then taste and add more tare seasonings if necessary.
Put the noodles in a pan of boiling water and cook for 2–3 minutes or according to packet instructions, until cooked, then remove and divide between the serving bowls.
Pour over the broth, with the mushrooms and sea spaghetti, and serve hot.