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Miso Mushroom Ramen

A beautifully rich broth packed with earthy mushroom goodness. The miso paste gives an umami kick and creaminess to the ramen. Finish with noodles and any extra toppings you like. This recipe is vegan but eggs or any meat/fish would equally make good protein rich toppings.

Serves 2


30g dried porcini mushrooms

250g fresh mixed mushrooms (shitake, oyster, button), sliced

3 garlic cloves, minced

2 cm piece if ginger, minced

2 fresh chillies, seeds removed and finely diced

1l vegetable stock

2 tbsp miso paste

2 tbsp tamari

2-3 bok choy roughly chopped

375g ramen noodles

2 spring onions, finely chopped

Optional toppings:

Tofu cubes

Boiled eggs

Chilli sauce

Fresh sliced chilli

Sesame seeds


1. Soak the dried mushrooms in 500ml of hot water and set aside to infuse.

2. In a deep saucepan, heat 2tbsp vegetable oil and 1tbsp sesame oil. Add the mixed mushrooms to the pan and cook over a medium/high heat to caramelise the outside, whilst keeping the shape of the mushrooms.

3. When the mushrooms begin to soften, add the ginger, garlic and chilli and cook for 2 minutes until fragrant.

4. Add the vegetable stock and bring to the boil. Turn down to simmer for 10 mins until slightly reduced.

5. Meanwhile strain the porcini mushrooms through a fine sieve lined with muslin or j-cloth to remove any hard bits or grit, whilst reserving all the juice. Whisk the miso paste and tamari into the remaining liquid and pour back into the broth.

6. Chop up the remaining mushrooms, removing any grit and throw them into the broth.

7. Finally, add the bok choy to wilt gently in the ramen. Season the broth with a good amount of salt and pepper.

8. Bring a separate pan of water to the boil, add the ramen noodles and cook according to packet instructions.

9. Divide the noodles between 4 bowls, ladle the broth over the top and veggies. Serve with the sliced green onions and any additional toppings.

Photography by Holly Farrier.

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