What are the main ingredients in MISO & MUSHROOM RAMEN?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s

What is the nutritional information of MISO & MUSHROOM RAMEN?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare MISO & MUSHROOM RAMEN?

PAN-FRIED SHROOMS: Boil a full kettle. Place a large pot for the broth over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-7 minutes until cooked through and golden, shifting occasionally. Season to taste on completion, remove from the pot, and set aside. BEFORE YOU GET GOING: Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to. OODLES OF NOODLES: Spoon some of this umami-loaded number into a warmed bowl and top with the optional egg. Garnish with the crispy onions and a drizzle of the remaining sesame oil. Sprinkle over any remaining fresh chilli if you’d like. Eat up, Chef! OPTIONAL EGG: (Skip this step if you don’t like boiled eggs!) Bring a small pot of water to the boil. Once boiling, cook 2 eggs for 6 minutes for a medium-soft result, 6-8 minutes for medium, or 8-10 minutes for medium-hard. On completion, submerge in cold water for at least 3 minutes to stop the cooking process. Just before serving, peel, slice in half, and season to taste. MMM, UMAMI FLAVOURS!: Return the pot to a medium heat with another drizzle of oil. When hot, add in the sliced chilli to taste, sliced garlic, miso paste, and half of the sesame oil. Fry for 1-2 minutes until fragrant, stirring constantly. Stir in the vegetable stock and 1L of boiling water. Pop on a lid and bring to the boil. Once boiling, add the egg noodles and cook for 4-5 minutes until al dente, gently prodding to loosen them. Stir through the drained black beans and shredded spinach, then return the lid. Simmer for 1-2 minutes until the spinach has wilted. Add the shredded cabbage and fried mushrooms and give it a stir. Season with soy sauce to taste and remove from the heat on completion.

What should be prepared from my kitchen to make MISO & MUSHROOM RAMEN?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s

MISO & MUSHROOM RAMEN

Name: MISO & MUSHROOM RAMEN
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s

There’s a reason why ramen is so popular: it’s warming and bursting with umami! This soothing broth is overflowing with mushrooms, black beans, and spinach, invigorated by sesame oil, chilli, and miso paste.

MISO & MUSHROOM RAMEN

with egg noodles & crispy onions

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Brown Portobellini Mushrooms
Chilli
Crispy Onions
Egg Noodle Cake
Egg Noodle Cakes
Fresh Spinach
Garlic Clove
Miso Paste
Sesame Oil
Shredded Red and Green Cabbage
Soy Sauce
Soya Sauce Low Sodium
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s

Serves 1

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
OPTIONAL EGG
(Skip this step if you don’t like boiled eggs!) Bring a small pot of water to the boil. Once boiling, cook 1 egg for 6 minutes for a medium-soft result, 6-8 minutes for medium, or 8-10 minutes for medium-hard. On completion, submerge in cold water for at least 3 minutes to stop the cooking process. Just before serving, peel, slice in half, and season to taste.
PAN-FRIED SHROOMS
Boil a full kettle. Place a pot for the broth over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 3-5 minutes until cooked through and golden, shifting occasionally. Season to taste on completion, remove from the pot, and set aside.
MMM, UMAMI FLAVOURS!
Return the pot to a medium heat with another drizzle of oil. When hot, add in the sliced chilli to taste, sliced garlic, miso paste, and half of the sesame oil. Fry for 1-2 minutes until fragrant, stirring constantly. Stir in the vegetable stock and 500ml of boiling water. Pop on a lid and bring to the boil. Once boiling, add the egg noodles and cook for 4-5 minutes until al dente, gently prodding to loosen them. Stir through the drained black beans and shredded spinach, then return the lid. Simmer for 1-2 minutes until the spinach has wilted. Add the shredded cabbage and fried mushrooms and give it a stir. Season with soy sauce to taste and remove from the heat on completion.
OODLES OF NOODLES
Spoon some of this umami-loaded number into a warmed bowl and top with the optional egg. Garnish with the crispy onions and a drizzle of the remaining sesame oil. Sprinkle over any remaining fresh chilli if you’d like. Eat up, Chef!

Brown Portobellini Mushrooms - 65g
Shredded Red and Green Cabbage - 1
Chilli - 1
Garlic Clove - 1
Miso Paste - 10ml
Sesame Oil - 15ml
Vegetable Stock - 10ml
Egg Noodle Cake - 1
Black Beans - 60g
Fresh Spinach - 50g
Soy Sauce - 7.5ml
Crispy Onions - 20ml

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
OPTIONAL EGG
(Skip this step if you don’t like boiled eggs!) Bring a small pot of water to the boil. Once boiling, cook 2 eggs for 6 minutes for a medium-soft result, 6-8 minutes for medium, or 8-10 minutes for medium-hard. On completion, submerge in cold water for at least 3 minutes to stop the cooking process. Just before serving, peel, slice in half, and season to taste.
PAN-FRIED SHROOMS
Boil a full kettle. Place a large pot for the broth over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-7 minutes until cooked through and golden, shifting occasionally. Season to taste on completion, remove from the pot, and set aside.
MMM, UMAMI FLAVOURS!
Return the pot to a medium heat with another drizzle of oil. When hot, add in the sliced chilli to taste, sliced garlic, miso paste, and half of the sesame oil. Fry for 1-2 minutes until fragrant, stirring constantly. Stir in the vegetable stock and 1L of boiling water. Pop on a lid and bring to the boil. Once boiling, add the egg noodles and cook for 4-5 minutes until al dente, gently prodding to loosen them. Stir through the drained black beans and shredded spinach, then return the lid. Simmer for 1-2 minutes until the spinach has wilted. Add the shredded cabbage and fried mushrooms and give it a stir. Season with soy sauce to taste and remove from the heat on completion.
OODLES OF NOODLES
Spoon some of this umami-loaded number into a warmed bowl and top with the optional egg. Garnish with the crispy onions and a drizzle of the remaining sesame oil. Sprinkle over any remaining fresh chilli if you’d like. Eat up, Chef!

Brown Portobellini Mushrooms - 125g
Shredded Red and Green Cabbage - 1
Chilli - 1
Garlic Clove - 2
Miso Paste - 20ml
Sesame Oil - 30ml
Vegetable Stock - 20ml
Egg Noodle Cakes - 2
Black Beans - 120g
Fresh Spinach - 100g
Soya Sauce Low Sodium - 1
Crispy Onions - 40ml

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
OPTIONAL EGG
(Skip this step if you don’t like boiled eggs!) Bring a small pot of water to the boil. Once boiling, cook 2 eggs for 6 minutes for a medium-soft result, 6-8 minutes for medium, or 8-10 minutes for medium-hard. On completion, submerge in cold water for at least 3 minutes to stop the cooking process. Just before serving, peel, slice in half, and season to taste.
PAN-FRIED SHROOMS
Boil a full kettle. Place a large pot for the broth over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-7 minutes until cooked through and golden, shifting occasionally. Season to taste on completion, remove from the pot, and set aside.
MMM, UMAMI FLAVOURS!
Return the pot to a medium heat with another drizzle of oil. When hot, add in the sliced chilli to taste, sliced garlic, miso paste, and half of the sesame oil. Fry for 1-2 minutes until fragrant, stirring constantly. Stir in the vegetable stock and 1L of boiling water. Pop on a lid and bring to the boil. Once boiling, add the egg noodles and cook for 4-5 minutes until al dente, gently prodding to loosen them. Stir through the drained black beans and shredded spinach, then return the lid. Simmer for 1-2 minutes until the spinach has wilted. Add the shredded cabbage and fried mushrooms and give it a stir. Season with soy sauce to taste and remove from the heat on completion.
OODLES OF NOODLES
Spoon some of this umami-loaded number into a warmed bowl and top with the optional egg. Garnish with the crispy onions and a drizzle of the remaining sesame oil. Sprinkle over any remaining fresh chilli if you’d like. Eat up, Chef!

Brown Portobellini Mushrooms - 125g
Shredded Red and Green Cabbage - 1
Chilli - 1
Garlic Clove - 2
Miso Paste - 20ml
Sesame Oil - 30ml
Vegetable Stock - 20ml
Egg Noodle Cakes - 2
Black Beans - 120g
Fresh Spinach - 100g
Soya Sauce Low Sodium - 1
Crispy Onions - 40ml

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
OPTIONAL EGG
(Skip this step if you don’t like boiled eggs!) Bring a pot of water to the boil. Once boiling, cook 4 eggs for 6 minutes for a medium-soft result, 6-8 minutes for medium, or 8-10 minutes for medium-hard. On completion, submerge in cold water for at least 3 minutes to stop the cooking process. Just before serving, peel, slice in half, and season to taste.
PAN-FRIED SHROOMS
Boil a full kettle. Place a large pot for the broth over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 6-8 minutes until cooked through and golden, shifting occasionally. You may need to do this step in batches for the best results. Season to taste on completion, remove from the pot, and set aside.
MMM, UMAMI FLAVOURS!
Return the pot to a medium heat with another drizzle of oil. When hot, add in the sliced chilli to taste, sliced garlic, miso paste, and half of the sesame oil. Fry for 1-2 minutes until fragrant, stirring constantly. Stir in the vegetable stock and 2L of boiling water. If your kettle doesn’t allow for the full 2L, top up with tap water. Pop on a lid and bring to the boil. Once boiling, add the egg noodles and cook for 4-5 minutes until al dente, gently prodding to loosen them. Stir through the drained black beans and shredded spinach, then return the lid. Simmer for 2-3 minutes until the spinach has wilted. Add the shredded cabbage and fried mushrooms and give it a stir. Season with soy sauce to taste and remove from the heat on completion.
OODLES OF NOODLES
Spoon some of this umami-loaded number into a warmed bowl and top with the optional egg. Garnish with the crispy onions and a drizzle of the remaining sesame oil. Sprinkle over any remaining fresh chilli if you’d like. Eat up, Chef!