Vegetarian ramen

Name: Vegetarian ramen recipe
Yield: 4
Ingredients: 500g fresh thin ramen noodles; 60ml vegetable oil; 8 garlic cloves, thinly sliced lengthways; 500g mixed mushrooms (we used shiitake, King brown, enoki and shimeji); 1 red onion, cut into thin wedges; 160g miso; 20g ginger; 2l vegetable stock; 40.00 ml rice wine vinegar; 40.00 ml chilli oil, plus extra to serve; 2 bundles (6 pieces) mixed baby Asian greens; 2 corn cobs, husk and silk discarded, kernels removed; 4 large eggs, soft-boiled, halved

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by Tracey Pattison

Delicious Team

Jul 03, 2023

“For me, comfort food is big-bowl food, especially when it comes with slurpy noodles and that irresistible urge to add more chilli as you go.” – Tracey Pattison

500g fresh thin ramen noodles
2 tsp vegetable oil, plus 1/4 cup (60ml) extra
8 garlic cloves, thinly sliced lengthways
500g mixed mushrooms (we used shiitake, King brown, enoki and shimeji)
1 red onion, cut into thin wedges
1/2 cup (160g) shiro (white) miso
4cm piece fresh ginger (20g), peeled, cut into thin matchsticks
8 cups (2L) salt-reduced vegetable stock
2 tbs rice wine vinegar
2 tbs chilli oil, plus extra to serve
2 bundles (6 pieces) mixed baby Asian greens
2 corn cobs, husk and silk discarded, kernels removed
4 large eggs, soft-boiled, halved

Method

1.

Bring a large saucepan of water to the boil over high heat. Add noodles and gently separate noodles using a fork while water comes back to the boil. Boil for 30 seconds or until noodles are just cooked, then drain and refresh under cold running water. Drain well, then toss through 2 tsp oil and set aside in strainer set over a bowl.
2.

Wipe pan clean. Heat extra oil in same pan over high heat. Cook garlic, stirring constantly, for 30-40 seconds until crisp and golden. Use a slotted spoon to transfer garlic to a small plate lined with paper towel.
3.

Reduce heat to medium-high and cook mushrooms, in 3 batches, for 2 minutes or until just starting to soften and turn golden. Return all mushrooms to pan and add onion. Cook, stirring occasionally, for 3 minutes or until onion softens.
4.

Stir in miso and ginger. Cook, stirring constantly, for 30 seconds, then whisk in stock until miso dissolves. Stir in vinegar and chilli oil. Bring to a rapid simmer, then reduce heat to medium and simmer, stirring occasionally, for 10 minutes. Stir in greens and corn and cook, stirring occasionally, for 2 minutes or until greens wilt and corn is tender. Remove pan from heat, and stir in noodles.
5.

Top vegie ramen with halved eggs, fried garlic and extra chilli oil to serve.