
RECIPE OVERVIEW
Ingredients Add to Shopping List
Serves: 4 people
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1 tbsp Miso Paste
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300 g Mushrooms
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250 g Noodles
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5.5 tbsp Tamari
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2 litre Vegetable Stock
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3 tbsp Water
Optional Toppings
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1 - Carrots
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1 - Lime
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1 - Red Chilli
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4 - Scallions
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1 tbsp Sesame Seeds
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200 g Tenderstem Broccoli
Method
- To prepare the broth, put the vegetable stock, 2 1/2 tablespoons of the tamari and the miso together in a pan and bring to the boil.
- Chop the mushrooms into bite-sized pieces. Put a frying pan on high heat. Once hot, add 1 teaspoon of oil along with the mushrooms
and cook for 3-4 minutes, stirring regularly. - Mix the remaining three tablespoons of tamari and the 3 tablespoons of water in a bowl and add to the mushrooms. Cook for two minutes or until most of the sauce is absorbed.
- Once your broth is boiling, reduce to a simmer and add the noodles. Cook as per the instructions on the packet.
- In the meantime, start preparing the toppings: Deseed and chop the red chilli and scallions. Using a peeler, peel long strips of carrot and boil the broccoli until tender.
- Once the noodles are cooked, divide them between four deep bowls. Ladle out the broth pouring equal amounts into each bowl, so that the noodles are just covered.
- Now, layer your ramen with the toppings: tenderstem broccoli and carrot strips on the side of each bowl, topped with the chopped scallions and chilli.
- Finally, add the mushrooms right in the centre, sprinkle with some sesame seeds and serve.
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