Mushroom Ramen

Ingredients
Main Ingredients
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200g Tawaka Mushrooms (or mushrooms of choice)
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200g Shiitake Mushrooms (or mushrooms of choice)
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2 tbsp oil
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1 onion
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200g bean sprouts
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1 cup frozen corn
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1 cup chopped coriander
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3 cloves garlic
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2 tbsp grated fresh ginger
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2 sheets dried seaweed
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320g soba noodles (1 full pack)
For the Broth
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4 cups vegetable stock
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4 cups chicken stock (or use all vegetable stock if preferred)
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1–2 tsp Chinese five spice (to taste)
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1 tbsp miso paste
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1 tbsp sriracha
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3 tbsp soy sauce
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1 tbsp sesame oil
Method
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Dice the mushrooms and onion. Heat oil in a large pot over medium heat, then sauté the mushrooms and onion until softened (around 5–7 minutes).
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Finely chop the garlic and add it to the pot. Cook for another 30 seconds until fragrant.
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Pour in both the vegetable and chicken stock. Bring to a boil.
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Stir in the miso paste, sriracha, soy sauce, sesame oil, and Chinese five spice. Reduce to a simmer and cook for at least 30 minutes to let the flavours infuse—longer if you have time. Season with salt and pepper to taste.
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Add the soba noodles, bean sprouts, frozen corn, coriander, seaweed, and grated ginger. Boil for 5 minutes, or until the noodles are cooked and the corn is heated through.
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Ladle into bowls and serve hot.