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Asian mushroom ramen

Asian mushroom ramen

Total Time
40 min
20 min
20 min
This soothing mixed mushroom broth with noodles, tender kale and soft-boiled eggs is guaranteed to hit the spot.


Sesame seeds

½ tsp


200 g, Swiss brown, sliced

Shiitake mushrooms

100 g, sliced

Fresh red chilli

1 whole, thinly sliced, plus extra to serve


2 clove(s), (large), crushed

Fresh ginger

1 tbs, finely grated

Vegetable stock cube

2 individual, to make 1.5L (6 cups) stock


4 medium

Dry soba noodles (100% buckwheat)

180 g


3 cup(s), leaves, chopped (90g)

Green shallot(s)

6 individual, thinly sliced diagonally

Soy sauce

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Stir sesame seeds in a small frying pan over medium heat for 2-3 minutes until light golden. Remove from heat and set aside.
  2. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook all mushrooms, stirring, for about 5 minutes or until tender and lightly browned.
  3. Add chilli, garlic and ginger, cook, stirring, for 2 minutes or until fragrant. Stir in stock and bring to the boil. Reduce to a simmer while you cook the eggs.
  4. Bring a medium saucepan of water to the boil. Add eggs and gently boil for 5 minutes. Drain, then rinse eggs under cold water to cool slightly. Peel and set aside.
  5. Meanwhile, add noodles to broth, simmer for 3 minutes, then add kale and half the shallots. Simmer a further 2 minutes or until kale is tender. Stir in soy sauce. Divide noodles and vegetables among 4 bowls and ladle over broth. Halve boiled eggs and add to bowls. Scatter over remaining shallots, toasted sesame seeds and extra chilli to serve.