Mushroom Ramen

Name: Mushroom Ramen
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 portions fresh ramen noodles; 30g dried shiitake mushrooms; 200g fresh shiitake mushrooms, sliced; 1L vegetable stock; 3 tbsp white miso paste; 2 tbsp soy sauce; 1 tbsp sesame oil; 200g firm tofu, cubed and fried; 100g sweetcorn; 4 spring onions, sliced; 2 sheets nori, halved; 2 tbsp sesame seeds; 2cm fresh ginger, minced

A deeply umami vegetarian ramen built on a shiitake mushroom broth, finished with miso and an array of toppings.

Total time

65 min

Prep

40 min

Cook

25 min

Difficulty

medium

Cuisine

Asian

vegetarianvegan

Ingredients

4portions fresh ramen noodles

30gdried shiitake mushrooms

200gfresh shiitake mushrooms, sliced

1Lvegetable stock

3 tbspwhite miso paste

2 tbspsoy sauce

1 tbspsesame oil

200gfirm tofu, cubed and fried

100gsweetcorn

4spring onions, sliced

2 sheetsnori, halved

2 tbspsesame seeds

2cmfresh ginger, minced

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.

Calories

208

Protein

13.9g

Fat

12.7g

Carbs

13.5g

Fiber

Sodium

1786mg

Reviews

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★★★★★

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