Ingredients
- 250g sliced chestnut mushrooms
- 2 ramen noodles nests
- 4 minced garlic cloves
- 1 tsp minced ginger
- 1 tbsp miso paste
- 800ml vegetable stock
- Soy sauce
- Sesame oil
Optional Garnish:
- Sliced spring onions
- Soft boiled egg
- Chilli oil
- Sesame seeds
Method
- Heat 1 tbsp sesame oil in a deep pan over a medium heat. Add in the sliced mushrooms, along with 1 tbsp soy sauce, and cook for several minutes until golden and slightly caramelised. Remove a few for topping later.
- In the same pan as the mushrooms, add in the garlic and ginger and cook for a couple of minutes until fragrant. Stir in 1 tbsp miso paste, pour in the vegetable stock, stir well, and bring to a gentle simmer.
- Add the ramen noodles to the pan and cook in the broth according to packet instructions.
- When they’re ready, serve the noodles into two bowls. Top with extra mushrooms and suggested garnishes.