Miso Mushroom Ramen

Name: Miso Mushroom Ramen
Total time: 2100 s
Yield: 2 servings
Cuisine: British
Ingredients: 3 cloves Garlic; 2 heaped tsp Red Miso; 1 heaped tsp Chilli Paste or Gochujang; 1 heaped tsp Tomato Purée; 500 ml Chicken Stock (can be subbed for veg); 200 ml Coconut Milk; 300 g fresh Egg Noodles; 1 X Pak Choi; 250 g Shiitake Mushrooms; 2 X Egg; 250 g Button Mushroms; Sesame Oil; 1 tbsp Kimchi; 6 Gyozas (I used chicken); Seaweed; Sesame seeds

TheMancunianCook @TheMancunianCook

Manchester

Who doesn’t love a warming bowl of soup, especially one filled with noodles, gyozas and goodness.

TheMancunianCook @TheMancunianCook

Manchester

Who doesn’t love a warming bowl of soup, especially one filled with noodles, gyozas and goodness.

Saved

Ingredients

35 mins

2 servings

Broth
3 clovesGarlic
2heaped tsp Red Miso
1heaped tsp Chilli Paste or Gochujang
1heaped tsp Tomato Purée
500 mlChicken Stock (can be subbed for veg)
200 mlCoconut Milk
Ramen Fillings
300 gfresh Egg Noodles
1X Pak Choi
250 gShiitake Mushrooms
2X Egg
250 gButton Mushroms
Sesame Oil
1 tbspKimchi
6Gyozas (I used chicken)
Garnish
Seaweed
Sesame seeds

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Steps

35 mins

1

Slice both your button and shiitake mushrooms before finely chopping your garlic.
Tip: I like to leave the button mushrooms in halves or quarters for additional bite.
2

Fry off your mushrooms in half of the sesame oil until softened.
3

Fry off your garlic in the remaining sesame oil, once you start to see the garlic go golden add your chilli paste, miso and tomato purée. Fry further a further 3 minutes.
4

Add in your chicken stock along with the coconut milk and allow to reduce for 15 minutes. This is your ramen broth.
5

Place your eggs into boiling water and cook for 6 minutes and 15 seconds (runny yolk). At the end of the timer put straight into cold water to stop the cooking process.
6

Place your gyozas into the ramen broth until cooked through, this will be between 2-5 minutes.
7

Whilst the gyozas are cooking tear the pak choi from root of the veg and fry for a couple of minutes until starting to soften.
8

Cook your egg noddles as per the packet instructions.
9

Whilst the noodles are cooking remove the gyozas from the broth and fry them off on one side until crisp and golden.
10

Place the noodles into your bowl and top with the ramen broth.
11

Add your pak choi, mushrooms, gyozas and kimchi. Make sure you add these softly to avoid them sinking in the broth.
12

De shell your eggs, slice in half add on top of your brother.
Tip: if you de shell the egg in the cold water it comes away a lot easier.
13

Finish off the ramen with a sprinkle of sesame seeds and your seaweed. Serve immediately.