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Mushroom Ramen
A deeply umami vegetarian ramen built on a shiitake mushroom broth, finished with miso and an array of toppings.
Ingredients
Instructions
Soak dried shiitake in 500ml hot water 30 minutes, reserve soaking liquid.
Simmer stock with ginger, fresh shiitake and soaking liquid 20 minutes.
Whisk in miso and soy — do not boil after adding miso.
Add sesame oil and adjust seasoning.
Cook noodles, drain and divide between bowls.
Ladle hot broth over noodles.
Top with fried tofu, corn, mushrooms from broth, spring onions, nori and sesame seeds.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
