Speedy mushroom and leek ramen
serves
4
Speedy mushroom and leek ramen
“Japan’s soba noodles, made with buckwheat flour, are readily available here in supermarkets. Or use ramen
noodles, made with wheat flour, which are also available in supermarkets” - Matt Moran
Ingredients (11)
- 6 cups (1.5 litres) chicken or vegetable stock
- 40g packet sliced dried shiitake mushrooms
- ¾ cup (240g) white miso paste
- ¼ cup (60ml) mirin
- 1 packet (270g) soba noodles
- 100g butter
- 2 leeks, thinly sliced
- 600g mixed wild mushrooms, trimmed, larger mushrooms sliced
- 1 garlic clove, crushed
- 2 soft-boiled eggs, halved
- Torn toasted nori sheet (available at supermarkets) & toasted sesame seeds, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.To make the ramen broth, place stock, shiitake, miso, mirin and 1 cup water (250ml) in a large saucepan and whisk to combine. Bring to a simmer, then reduce to very low to keep warm.
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2.Bring a large saucepan of water to the boil and cook noodles according to packet instructions. Drain and set aside.
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3.Heat the butter in a large frying pan to medium-high heat. When the butter starts to foam, add leek and cook, stirring often, for 3 minutes. Add mushrooms and garlic and cook for a further 3 minutes or until leek and mushrooms are tender. Season well.
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4.To serve, divide the noodles among serving bowls, top with the mushroom and leek mixture, then ladle in the miso and shiitake broth. Top each with half a soft-boiled egg, torn nori sheet and toasted sesame seeds.
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