Why recepie famous for?
In need of a healthy yet warming midweek meal? Try our low calorie, vegan miso shiitake mushroom ramen for an easy dinner for two
Ingredients
vegetable stock 750mlginger 4cm piece, ½ sliced, ½ shredded
red chilli 1, ½ left whole, ½ finely chopped
garlic 1 clove, bashed
frozen ramen 200g, (or use 100g of dried egg noodles)
vegetable oil 1 tbsp
shiitake mushrooms 125g, sliced
white miso paste 2 tbsp
spring onions 4 shredded, white and green separated
pak choy 2 heads, shredded
soy sauce ½ tsp
sesame oil 1 tsp
Instructions
STEP 1Heat the stock and add the sliced ginger, the whole chilli half and the garlic. Simmer gently for 10 minutes. Scoop out the ginger, chilli and garlic and discard, and whisk in the miso until dissolved.
STEP 2
In a separate pan, cook the ramen following pack instructions then drain and rinse under cold water.
STEP 3
Heat the vegetable oil in a pan and stir-fry the chopped chilli, mushrooms, spring onion whites, shredded ginger and pak choy for 3 minutes. Add the soy and sesame oil, and cook for a minute.
STEP 4
Divide the stir-fried veg and noodles between 2 bowls. Pour over the boiling stock and finish with a sprinkle of spring onion greens.
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