Asian mushroom ramen
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This soothing mixed mushroom broth with noodles, tender kale and soft-boiled eggs is guaranteed to hit the spot.
Ingredients
Sesame seeds
½ tsp
Mushrooms
200 g, Swiss brown, sliced
Shiitake mushrooms
100 g, sliced
Fresh red chilli
1 whole, thinly sliced, plus extra to serve
Garlic
2 clove(s), (large), crushed
Fresh ginger
1 tbs, finely grated
Vegetable stock cube
2 individual, to make 1.5L (6 cups) stock
Egg(s)
4 medium
Dry soba noodles (100% buckwheat)
180 g
Kale
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)
Instructions
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.
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