Mushroom Ramen

Ingredients

Main Ingredients

• 200g Tawaka Mushrooms (or mushrooms of choice)

• 200g Shiitake Mushrooms (or mushrooms of choice)

• 2 tbsp oil

• 1 onion

• 200g bean sprouts

• 1 cup frozen corn

• 1 cup chopped coriander

• 3 cloves garlic

• 2 tbsp grated fresh ginger

• 2 sheets dried seaweed

• 320g soba noodles (1 full pack)

For the Broth

• 4 cups vegetable stock

• 4 cups chicken stock (or use all vegetable stock if preferred)

• 1–2 tsp Chinese five spice (to taste)

• 1 tbsp miso paste

• 1 tbsp sriracha

• 3 tbsp soy sauce

• 1 tbsp sesame oil

Method

1. 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).

2. Finely chop the garlic and add it to the pot. Cook for another 30 seconds until fragrant.

3. Pour in both the vegetable and chicken stock. Bring to a boil.

4. 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.

5. 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.

6. Ladle into bowls and serve hot.