Ramen with sweet potato and mushroom

Name: Ramen with sweet potato and mushroom
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese,Asian
Ingredients: 200 g Dry ramen noodles; 2 tsp Canola oil; 3 whole Eschalot(s) finely sliced; 2 tsp Fresh ginger (2cm piece), peeled and finely grated; 2 tsp Sesame oil; 200 g Shiitake mushrooms sliced; 800 ml Vegetable stock; 1.5 tbs Rice wine vinegar; 1.5 tbs Soy sauce; 1.5 tbs Gochujang (Korean pepper paste); 400 g Orange sweet potato (kumara) peeled, chopped into 4cm pieces; 200 g Kale Tuscan variety, cut into strips; 4 medium Boiled egg(s) cut in half; 4 sprig(s) Fresh coriander; 3 tsp Sesame seeds

Points®

Total Time

50 min

Prep

20 min

Cook

30 min

Serves

Difficulty

Easy

Warm up with a bowl of hearty ramen, a delicious fusion of flavours that’s both satisfying and nutritious. This recipe combines the earthy taste of shiitake mushrooms, the sweetness of sweet potato, and the robust flavours of ginger, garlic, and gochujang in a rich vegetable broth. Served with ramen noodles and topped with boiled eggs, fresh coriander, and sesame seeds, this dish is perfect for a comforting dinner or an impressive meal for guests.

Ingredients

Dry ramen noodles

200 g

Canola oil

2 tsp

Eschalot(s)

3 whole, finely sliced

Fresh ginger

2 tsp, (2cm piece), peeled and finely grated

Sesame oil

2 tsp

Shiitake mushrooms

200 g, sliced

Vegetable stock

800 ml

Rice wine vinegar

1½ tbs

Soy sauce

1½ tbs

Gochujang

1½ tbs, (Korean pepper paste)

Orange sweet potato (kumara)

400 g, peeled, chopped into 4cm pieces

Kale

200 g, Tuscan variety, cut into strips

Boiled egg(s)

4 medium, cut in half

Fresh coriander

4 sprig(s)

Sesame seeds

3 tsp

Instructions

Cook the noodles according to packet instructions. Drain and set aside.
Heal canola oil in a large, deep nonstick frying pan or saucepan over medium heat. Cook eschalots and ginger for 5 minutes, or until eschalots have softened. Remove from pan using a slotted spoon and transfer to a bowl. In the same pan, heat the sesame oil over medium heat. Cook mushrooms for 5 minutes, then remove from the pan using a slotted spoon and transfer to a bowl. Add stock, vinegar, soy sauce and gochujang to pan and stir to combine. Add sweet potatoes. Reduce heat to low and simmer for about 15 minutes, or until sweet potatoes are tender. Add kale and cooked noodles and cook for about 3 minutes, or until noodles are heated through.
Divide ramen among 4 bowls. Top each bowl with 1 egg, then sprinkle with eschalots, coriander and sesame seeds. Serve.

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Ramen with sweet potato and mushroom

Ingredients

Instructions

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