Crispy Mushroom Ramen

A warming and hearty hug in a bowl! My Crispy Mushroom Ramen combines ramen noodles served in an rich, savoury shiitake broth bursting with flavours of garlic, ginger and chilli, and is topped with enoki and meaty oyster mushrooms, then finished with a kick of Togarashi...

SERVES:   2  PEOPLE            |            PREP TIME:    25 MINS            |        COOK TIME:    30 MINS

INGREDIENTS

FOR THE BROTH

2 tbsp olive oil

2 shallots, finely minced
4 garlic, minced

6cm piece fresh ginger, minced 

1 small red chilli, minced 

1 tbsp spicy red pepper paste
2 tbsp soy sauce
2 tbsp mirin

500ml vegetable stock

1/2 can coconut milk

1 star anise

6 dried shiitake mushrooms

1 sheet nori, cut into small pieces

Pinch sea salt

1 tbsp miso paste

FOR THE TOPPINGS

2 tbsp olive oil 

250g oyster mushrooms

1 pak choi, halved

100g enoki or white beech mushrooms

2 portions ramen noodles
Handful fresh coriander

2 spring onions, finely chopped  

Sesame seeds
Sprinkle of Togarashi

Red chilli, sliced

METHOD

1. Gently warm the olive oil in a pan on a medium heat. Add in the shallots, garlic, ginger and chilli and cook down to soften slightly. Add in the spicy red pepper paste and continue to fry for a few minutes more.

2. Deglaze the pan with the soy sauce and mirin, then pour in the vegetable stock and coconut milk. Bring to a gentle simmer, then add in the star anisdried shiitake mushrooms, nori and a pinch of salt. Leave to continue simmering on a very low heat for 30 minutes.

3. In a separate pan, heat the oil and add in the oyster mushrooms. Cook on a medium to high heat, turning occasionally until the mushrooms begin to turn golden in colour. 

4. Stir the miso paste into the broth and turn the heat down to low. Add in the pak choi and enoki mushrooms, ladle over some broth to help them gently cook.

5. Prepare the ramen noodles according to packet instructions, then toss in a little sesame oil.

6. Serve the ramen noodles the dish then ladle the broth over the top by ladling it in. Divide the pak choi and enoki mushrooms between the bowls, then garnish with spring onions, coriander, sesame seeds, sliced red chilli and finish with a sprinkle of Togarashi for a kick of heat - enjoy! 

SHOP THE INGREDIENTS