Mushroom miso ramen
Serves 2
Easy
Prep:
Cook:
Dish up this rich and comforting veggie ramen for dinner. On the table in half an hour, it's perfect topped with a soft boiled egg and a scattering of sesame seeds
Skip to ingredients
Units:
- 1 litre of mushroom stockmade using 1 stock cube
- 30g dried mushrooms
- 15g tahini
- 3 tbsp white miso
- 1 tbsp soy sauce
- 1½ tbsp mirin
- 1 tsp rice vinegar
- 100ml milkdairy or oat
- 2 eggs
- 150g dried ramen noodles
- 2 baby pak choihalved
- 1 tbsp sesame oil
- 150g shiitake mushroomslarger ones torn
- 2 spring onionsthinly sliced
- 1 tbsp toasted sesame seeds(optional)
Nutrition: per serving
- kcal619
- fat21g
- saturates4g
- carbs74g
- sugars19g
- fibre12g
- protein28g
- salt6.07g
Method
step 1
Pour the stock into a large saucepan with the dried mushrooms. Bring to a simmer over a medium-high heat. Once simmering, mix the tahini in a jug with 100ml of the stock and whisk this back into the pan. Add the miso, soy, mirin, vinegar and milk, then taste for seasoning, adding a little more soy if you like. Leave to very gently simmer over a low heat.
step 2
Bring a medium pan of water to the boil. Add the eggs and cook for 6–7 mins to make the yolk jammy. Drain and rinse under cold water until cool enough to handle, then peel. Set aside on a plate. Add the noodles to the pan, cover with boiling water and cook following pack instructions, then add the pak choi for the last 4 mins. Drain the noodles and pak choi and divide between two deep bowls.
step 3
Heat the sesame oil in a frying pan, add the shiitake mushrooms and fry over a medium-high heat for 4 mins or until golden brown. Pour the hot broth over the noodles, and divide the pak choi, mushrooms and spring onions between the two bowls. Halve the eggs, place on top and sprinkle over the sesame seeds, if using. Serve straightaway.
