Easy Mushroom Ramen with Crispy Chilli Oil
Ingredients
2 nests
ramen noodles
750ml
vegetable stock
2 tbsp
soy sauce
1 tbsp
white miso paste
2 cloves
garlic, minced
1 thumb
ginger, minced
150g
shiitake mushrooms, sliced
100g
enoki mushrooms
1 bunch
bok choy
1
carrot, julienned
1
spring onion, finely sliced
2
handfuls coriander leaves
1 tbsp
toasted sesame seeds
2 tbsp
UmamiPapi Original Crispy Chilli Oil, plus extra to serve
Sesame oil, for frying
METHOD
1. Bring the stock to a simmer with the soy sauce, miso, garlic and ginger. Whisk until the miso dissolves.
2. Pan-fry the shiitake in a little sesame oil until golden. Add the enoki for the last minute.
3. Blanch the bok choy in the broth until just wilted. Cook the noodles in the broth (or separately) until tender.
4. Divide noodles and broth between bowls. Top with mushrooms, bok choy, carrot, spring onion, coriander, sesame seeds and a generous spoon of UmamiPapi Original Crispy Chilli Oil.
