Shitake Ramen

Serves 2.

Super easy and quick to prepare.

You can use regular button mushrooms instead of (as in addition to) the shitake mushrooms. You can often find 'stir fry' packs of shitake bundled with pak choi at the supermarket.

If you want this vegan the be sure to choose your noodles and soy sauce appropriately!

If you want this decidely non-vegan, then some slices of roast or poached chicken goes well with this recipe!

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Ingredients

125 - 150 g shitake mushrooms

125 - 150 g pak choi

80 - 100 g baby corn

3 cm ginger piece OR 1 tablespoon of 'easy ginger'

1 red chilli, deseeded and chopped (or 1/4 to 1/2 tsp of 'easy chopped chillis')

1-2 garlic cloves (or 1-2 tsp of 'easy garlic')

1 vegetable stock cube

1 tablespoon white miso paste

1 tablespoon soy sauce (reduced salt)

2 teaspoons sesame oil

1-2 nests of dried wheat or egg noodles

2-3 spring onions

2 teaspoons sesame seeds (toasted, if you want)

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Method

Separate all the pak choi leaves and wash them. Trim the base. Any big leaves can be chopped further.

Wash the baby corn and slice the bigger ones lengthways.

If using ginger root, peel it first. Slice the ginger into sticks.

Slice the spring onions at around 45 degrees to the long axis.

Gently rinse the mushrooms. For the bigger ones, either slice them in half or into thirds.

Add 700 ml water to a pot and crumble in the stock cube. Add the miso paste, soy sauce, and 1 tsp sesame oil. Put the heat on for a boil.

Meanwhile, in a frying pan, add 1 tsp of sesame oil over a high heat.

Add the mushrooms and stir fry until they are golden. Turn off the heat and set the mushrooms aside.

The vegetable stock broth should be boiling by now. Stir it well to dissolve any residual miso paste, then add the noodles.

In the ex-mushroom pan (and as it is cooling on the hot hob), add the garlic, chilli, and ginger. Stir fry these for 1-2 minutes in the residual heat.

Scrape the chilli, garlic, and ginger into the boiling pot of noodly broth. After a minute or two, turn down the heat on the pot.

Add the mushrooms to the noodle broth and cook for 2 minutes.

Add the pak choi and baby corn to the noodle broth and cook for 1 minute.

Serve:

Use a pasta fork or similar to remove the noodles and vegetables and divide between two bowls.

Ladle the broth evenly over the bowls.

Top with the spring onions and a sprinkling of sesame seeds.

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Storage & Consumption

Best eaten fresh, but if you have cooked extra you can keep it in a sealed container overnight for lunch the next day.

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