This vegetarian noodle bowl really heroes all the wonderful flavours and textures of mushrooms. Though ramen contains many components, all of them can be made a few hours ahead and brought together just before serving with piping hot stock.
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- 4 medium eggs
- 900 ml vegetable stock, we used Marigold
- 15 g dried shiitake mushrooms
- 3 cm piece fresh root ginger, peeled and finely grated
- 250 g ramen or other noodles, we used Biona Spelt Asian Noodles
- 2 large pak choi, stalks thickly shredded, leaves left whole
- 4 Tbsp. white miso paste
- 2 Tbsp. light soy sauce
- 2 Tbsp. mirin rice wine
- 2 spring onions, finely sliced
For the mushrooms
- vegetable oil, plus extra to shallow fry
- 100 g enoki mushrooms
- 1 Tbsp. cornflour
- 225 g mixed exotic mushrooms (e.g. oyster, shimeji, shiitake), larger ones torn
- 2 garlic cloves, crushed
- 2 Tbsp. light soy sauce
- 1/2 Tbsp. light brown soft sugar
- 2 tsp. white sesame seeds
- Step 1Bring a small pan of water to the boil. Add the eggs, reduce heat and simmer for 6min. Drain and put into a large bowl of cold water to stop the cooking. Peel, rinse and set aside (see GH TIP).
- Step 2In a large pan (that has a lid), bring the stock, dried mushrooms and ginger to the boil over medium heat. Cover, remove from heat and leave to infuse for at least 30min (up to 4hr).
- Step 3Bring a separate large pan of salted water to the boil and cook the noodles according to pack instructions, adding the pak choi stalks for the final 30sec. Drain and rinse under cold water; drain again. Divide between 4 deep bowls, add the (raw) pak choi leaves and set aside.
- Step 4For the mushrooms, pour oil into a large, deep frying pan so its 1cm deep. Heat over medium heat until hot. Meanwhile separate the enoki into small clusters (like broccoli florets), gently pat dry with kitchen paper, then use a small sieve to dust all over with the cornflour. Fry for 3-5min, or until golden and crisp. Using a slotted spoon, lift on to a plate lined with kitchen paper, sprinkle over a little salt and set aside.
- Step 5Carefully pour all but about 1/2tbsp hot oil into a heatproof bowl (to safely discard when cool) and return pan to high heat. Add the exotic mushrooms and stir-fry for 2min, until softened. Stir in the garlic, soy and sugar and stir-fry for 1-2min, until reduced and thick, then stir in the sesame seeds.
- Step 6Meanwhile, in a small bowl, whisk the miso paste, soy sauce and mirin, then whisk into the stock pan. Reheat stock mixture until piping hot, but not bubbling. Divide the hot stock between the noodle bowls, followed by the stir-fried mushroom mixture. Top with the crispy fried enoki, a halved egg and spring onions. Serve.
GH TIP: For miso-marinated eggs, put 2tbsp white miso paste and 1tbsp caster sugar into a small bowl; gradually whisk in 3tbsp soy sauce and 4tbsp water. Cool, then put into a food bag with the peeled, soft-boiled eggs; seal and chill for at least 4hr (up to 4 days).
Per serving:
- Calories: 529
- Protein: 22g
- Fat: 18g
- Saturates: 3g
- Carbs: 68g
- Total sugars: 12g
- Fibre: 5g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
