Mushroom ramen
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 750ml vegetable stock
- 4cm piece ginger½ sliced, ½ shredded
- 1 red chilli½ left whole, ½ finely chopped
- 1 clove garlicbashed
- 2 tbsp white miso paste
- 200g frozen ramen(or use 100g of dried egg noodles)
- 1 tbsp vegetable oil
- 125g shiitake mushroomssliced
- 4 shredded spring onionswhite and green separated
- 2 heads pak choyshredded
- ½ tsp soy sauce
- 1 tsp sesame oil
Nutrition: per serving
- kcal281low
- fat8.8g
- saturates0.8g
- carbs36.4g
- sugars11.3g
- fibre6.5g
- protein10.7g
- salt1.5g
Method
step 1
Heat the stock and add the sliced ginger, the whole chilli half and the garlic. Simmer gently for 10 minutes. Scoop out the ginger, chilli and garlic and discard, and whisk in the miso until dissolved.
step 2
In a separate pan, cook the ramen following pack instructions then drain and rinse under cold water.
step 3
Heat the vegetable oil in a pan and stir-fry the chopped chilli, mushrooms, spring onion whites, shredded ginger and pak choy for 3 minutes. Add the soy and sesame oil, and cook for a minute.
step 4
Divide the stir-fried veg and noodles between 2 bowls. Pour over the boiling stock and finish with a sprinkle of spring onion greens.
