Shiitake Miso Ramen

PREP TIME: 10 Min

COOK TIME: 10 Min

SERVES: 6

Shiitake Miso Ramen
  • 2 tablespoons oil (sunflower, peanut, rapeseed, avocado)
  • 200g shiitake mushrooms, quartered
  • 250g button mushrooms, quartered
  • 3 clove garlic, finely chopped
  • 2 tablespoons finely chopped ginger
  • 6 spring onions, greens and whites separated and finely chopped
  • 250-300g dried noodles
  • 1 litre boiling water
  • 3 sachet dashi stock powder
  • Quarter of a cup dried seaweed such as wakame or karengo
  • 2 tablespoons Miso paste
  • 1-2 tablespoon Soy sauce
  • 1 tablespoon mirin, optional
  • 4 eggs, boiled peeled and halved
  • Togarashi seasoning

Method

  1. Heat the oil in medium saucepan (that has a lid) and sauté the shiitake and button mushrooms for about 5 minutes with a little sprinkle of salt.
  2. Add the garlic, ginger and spring onion whites and sauté with the mushrooms for about 1 minute.
  3. Add the noodles and boiling water and dashi powder, cover and cook for 4-5 minutes until the noodles are tender, stirring with a fork every so often to separate the noodles and stirring in the seaweed in the last 2 minutes.
  4. Remove from the heat and stir in the miso paste, soy sauce and mirin if you have it. Divide between bowls and top with 2 halves of egg and scatter over the spring onion greens then season with togarashi as you like.

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