Mushroom and sesame ramen recipe
Try our vegetarian version of this classic Japanese dish with our easy mushroom ramen recipe that's ready in just 30 minutes. Make a fiery miso broth with ginger, chilli and garlic and add earthy shiitake mushrooms, pak choi and spring onions. Serve with toasted sesame seeds and enjoy this comforting bowl when you need a pick-me-up.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 343 calories / serving
Ingredients
- 1 tbsp vegetable oil, plus 1 tsp
- 2 x 125g packs Tesco Finest shiitake mushrooms, larger ones sliced
- 3cm piece ginger, peeled and sliced
- 1 red chilli, deseeded and chopped
- 3 garlic cloves, finely chopped
- 2 reduced-salt vegetable stock cubes, made up to 1.2ltr
- 2 tbsp miso paste
- 1 tbsp reduced-salt soy sauce, plus extra to serve (optional)
- 1 tsp sesame oil, plus extra to serve (optional)
- 250g pack dried medium egg noodles
- 250g pack pak choi, trimmed and leaves separated
- 4 spring onions, sliced lengthways
- 2 tsp sesame seeds, toasted
Each serving contains
- Energy
- 1445kJ 343.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 2.2g
- Sugars
- 4g
of the Reference intake
Carbohydrate 52.8gProtein 12.6gFibre 5.2g
Method
- In a large frying pan, heat ½ tbsp vegetable oil over a high heat. Add half the mushrooms and stir-fry for 4 mins until golden. Transfer to a plate; repeat with another ½ tbsp oil and remaining mushrooms, then set aside. Reduce the heat to medium, add another 1 tsp oil, then add the ginger, chilli and garlic. Stir-fry for 1-2 mins; remove from the heat.
- Put the stock in a large saucepan, bring to the boil, then add the chilli, ginger and garlic. Stir in the miso, soy sauce and sesame oil, then reduce the heat to low.
- Cook the noodles to pack instructions. Add the mushrooms and pak choi to the broth; heat through. Add more soy or sesame oil to taste, if you like.
- Divide the noodles between 4 bowls. Ladle in the broth and top with sliced spring onions and some toasted sesame seeds.
- See more Ramen recipes
