MISO & MUSHROOM RAMEN

Name: MISO & MUSHROOM RAMEN
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
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

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

4.6

48 reviews

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

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!

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!

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!

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for MISO & MUSHROOM RAMEN?

The preparation time for MISO & MUSHROOM RAMEN with egg noodles & crispy onions is between 20 and 30 minutes.

What is the total time required to make MISO & MUSHROOM RAMEN with egg noodles & crispy onions?

The total time required to make MISO & MUSHROOM RAMEN with egg noodles & crispy onions is between 30 and 35 minutes.

How many servings does MISO & MUSHROOM RAMEN provide?

4 servings

What are the main ingredients in MISO & MUSHROOM RAMEN?

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

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.