Shiitake Miso Ramen
Did you know Kiwis eat over 2kg of mushrooms each per year? I reckon I up the overall average just by myself. They are my first (and often only) ingredient on pizza, a creamy mushroom soup after a crappy day is a thing of beauty, and as for putting them with chicken inside a delicious pie…don’t even get me started.
Until recently it’s been pretty tricky to get hold of a shiitake mushroom in New Zealand. Most people know the name (snort…) but now Meadow Mushrooms is selling them alongside all their other mushies – and they are yum! Traditionally paired with Asian cooking, shiitake mushrooms can be used any time you want a bit of bite in your meal.
Because they are quite firm and meaty, shiitakes can easily take the place of meat in a dish. Try them with garlic and butter in a meat-free weekend brunch, or chop them up in a stir-fry.
This recipe is definitely my favourite of the moment. I made it at a Meadow Mushrooms launch last week, and even mushroom aficionados like Nadia Lim were impressed. Give it a try!
Shiitake Miso Ramen
Ready in 20 minutes. Serves 4.
- 2 tablespoons oil (I prefer coconut or olive oil)
- 250g white button mushrooms, quartered
- 3 cloves garlic, finely chopped
- 2 teaspoons ginger, finely chopped
- 6 spring onions, greens & whites separated and finely chopped
- 250g dried noodles
- 1 litre boiling water
- 3 sachets dashi stock powder
- 1/4 cup dried seaweed (I like kombu, but wakame or karengo is fine)
- 2 teaspoons miso paste
- 1 teaspoon soy sauce
- 1 teaspoon mirin (optional)
- 4 eggs, hard boiled, peeeled and halved
- Togarashi seasoning
Heat oil in a medium lidded pot. Saute the shiitake and white button mushrooms for around 5 minutes, with a sprinkle of salt.
Add garlic, ginger and the spring onion whites. Saute with mushrooms for a minute or two more.
Add noodles, boiling water and dashi powder, cover and cook for 5 mins until noodles are tender. Stir with a fork occasionally to break up the noodles. Add seaweed 2 minutes before the end and stir through. Remove from heat and add miso, soy sauce and mirin. Stir.
Divide between bowls and top with 2 halves of hard boiled egg. Scatter spring onion greens and togarashi over the top to decorate. Serve immediately.
Top Tip: Take your eggs off heat just before they are hard boiled. Stir
the runny yolk through the soup when eating. Yum!