Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 18.26 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons ginger, finely grated
- 4 spring onions, sliced, tips shredded
- 1 bunch choy sum, stems sliced, leaves shredded
- 1L salt-reduced vegetable stock (or water)
- 270grams dried ramen noodles
- 4 whole dried shiitake mushrooms
- 1tablespoons miso paste
- 250grams silken tofu, diced
- 4 eggs
- 2teaspoons oil
- 1 cup frozen corn kernels
- sriracha sauce (to serve)
Description
Cosy up to a warming bowl of miso ramen. Learn how to make vegetarian ramen full of umami flavours and drizzled with sriracha for some extra warmth.
Method
Step 1 of 5
Place dried mushrooms in a heatproof bowl. Pour over 2 cups of boiling water. Soak for 10 minutes.
Step 2 of 5
Meanwhile, bring a saucepan of water to boil. Gently lower eggs into water and boil for 5 minutes. Rinse under cold water and peel.
Step 3 of 5
Heat oil in large saucepan over medium-high heat. Sauté onions, ginger and miso for 2 minutes or until soft. Gradually stir in stock to prevent miso from forming lumps and bring to the boil.
Step 4 of 5
Add noodles and cook for 3 minutes, or until almost tender.
Step 5 of 5
Thinly slice softened mushrooms and add to the pan with soaking liquid. Add corn, choy sum and tofu. Simmer for 1 minute or until noodles are tender. Top with shredded spring onion and halved eggs. Serve drizzled with sriracha sauce.
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