Mushroom & miso ramen
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Vegetarian dashi (Shiitake)
PANTRY STAPLES: White sugar
ALLERGENS: Wheat, gluten, soy, sesame, lactose, egg, mirin (contains alcohol)
SPECIALISED EQUIPMENT: Ladle
1. Prepare the ingredients: Wash the vegetables. Thinly slice the mushrooms.
2. Cook the egg and noodles: Bring a large saucepan of water to the boil. Add the egg and cook for 7 minutes for a soft boiled egg. If you prefer a harder yolk, continue to cook to your liking. Remove the egg but continue to boil the water. Peel the eggs under water, this helps remove the shell. Cut the egg into half, lengthwise. Rinse the noodles to remove any excess flour. Add the rinsed noodles to the boiling water and boil for 1 minute or until cooked to your liking. Strain through a sieve or colander.
3. Make the soup, cook the mushrooms and Chinese broccoli: Meanwhile, combine the vegetarian dashi, mirin, light soy and 1 cup of water per person into a saucepan. Bring to the boil then reduce heat to low. Add the mushrooms and simmer for 2 minutes. Add the Chinese broccoli and boil for 1 minute. Just before serving, add the miso into a ladle, lower the ladle into the soup to add some of the soup into the ladle then mix until well combined. Add the miso mixture to the rest of the soup. Alternatively, add miso into a bowl then add 2 tablespoons of the soup and mix until well combined. Add the mixture to the rest of the soup.
4. To serve: Divide the noodles between serving bowls. Pour the soup over the noodles along with the mushrooms and chinese broccoli. Add the halved egg and sprinkle with togarashi.