Shiitake Ramen

Ramen is a popular Japanese noodle soup and our version uses Shiitake mushrooms to create a seriously delicious broth, topped with veggies and tofu

Ingredients

-1 people+

Metric

Method

1. 1

   Pour 2 tsp of sesame oil into a wok on a medium heat.

   
2. 2

   Add the shallot and garlic and fry for 5 minutes. Transfer the cooked shallot and garlic to a blender (leave the blender to one side) and return the wok to the heat.

   
3. 3

   Turn the heat up and pour the remaining 2 tsp of sesame oil into the wok. Add the mushrooms to the wok and fry for 12-15 minutes until cooked.

   
4. 4

   Coat the tofu squares in cornflour, then fry with a splash of vegetable oil in a hot pan for 6-8 minutes until crispy. Add the pak choi to the pan for the final few minutes.

   
5. 5

   Cook the noodles as per the packet instructions.

   
6. 6

   Add a third of the fried mushrooms to the blender and leave the rest to use as a topping later. Add the fresh ginger, miso paste and vegetable stock to the blender and blend until smooth.

   
7. 7

   Pour the broth into the wok and heat through. Season to taste with extra salt.

   
8. 8

   To serve, add the noodles, followed by the broth, then top with the pak choi, tofu and your chosen toppings: we go with sliced carrot and spring onion, a drizzle of chilli oil and a sprinkle of sesame seeds.