Recipe

Exotic Miso Ramen

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Exotic Miso Ramen

Rice noodles, exotic mushrooms & pak choi in ginger, garlic & soy infused miso.




Ingredients to serve 2

  • 125g x mixed mushrooms
  • 150g x pak choi – slice stalks thinly, keep leaves whole
  • 15g x ginger – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 1 tsp x vegetable stock fonds
  • 2 tbsp x miso paste
  • ½ tbsp x soy sauce
  • 1 nest x rice noodles
  • ½ x lemon – cut into wedges
  • ½ x chilli (optional) – deseed & chop
  • 1 x spring onions – slice thinly at an angle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 250g x mixed mushrooms
  • 300g x pak choi – slice stalks thinly, keep leaves whole
  • 30g x ginger – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 2 tsp x vegetable stock fonds
  • 4 tbsp x miso paste
  • 1 tbsp x soy sauce
  • 2 nests x rice noodles
  • 1 x lemon – cut into wedges
  • 1 x chilli (optional) – deseed & chop
  • 2 x spring onions – slice thinly at an angle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Mixed mushrooms: Slice the larger mushrooms thinly, including the stalks, and separate the shimeji mushrooms (smaller mushrooms).

Step 3

Miso ramen: Place a pot on medium-high heat with a drizzle of olive oil. When hot add the mushrooms and pak choi stalks and sauté for 5 minutes, then add the ginger and garlic and cook for another 30 seconds. Pour in boiling water, add the vegetable stock fonds and miso paste and stir until dissolved. Add the soy sauce, rice noodles and pak choi leaves and let simmer (gently boil) for 1-2 minutes until the pak choi leaves and rice noodles are both cooked. Squeeze in some lemon juice to taste and season with salt and pepper.

Step 4

Serve in a bowl topped with the chilli (as much or as little as you like) and spring onion.