Photo of Mushroom miso ramen by WW

Mushroom miso ramen

8
7
1
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
When you’re looking for a satisfying supper in a bowl, this warming miso and mixed mushroom broth with wholewheat noodles, tender kale and soft-boiled eggs, hits the spot.

Ingredients

Sesame Seeds

1 teaspoons

Calorie controlled cooking spray

8 spray(s)

Mushrooms

370 g, 250g chestnut, 120g shiitake

Chilli, Green or Red

1 individual, sliced

Garlic

2 clove(s), sliced

Root Ginger

20 g, chopped

Vegetable stock cube(s)

2 cube(s), 1.5 litres stock

Miso

3 tablespoons

Egg, whole, raw

4 medium, raw

Wholewheat Noodle Nests, dry

4 serving(s)

Kale, raw

200 g, roughly chopped

Spring Onions

6 medium, thinly slcied

Soy Sauce

1 tablespoons

Instructions

  1. Toast the sesame seeds in a dry frying pan for 2-3 minutes, until fragrant and golden. Remove from the heat and set aside.
  2. Mist a large nonstick pan with cooking spray and set over a high heat. Add half the mushrooms and cook, for 2-3 minutes, until browned. Transfer to a plate and mist the pan with more cooking spray, then cook the remaining mushrooms. Return all the mushrooms to the pan.
  3. Reduce the heat to medium, add the chilli, garlic and ginger, and stir-fry everything for 2 minutes, until fragrant, then add the hot stock. Stir in the miso paste and bring to the boil, then reduce the heat and let the broth simmer while you cook the eggs.
  4. Bring a pan of water to the boil, then reduce to a simmer. Add the eggs and cook for 3-4 minutes. Drain the pan then fill again with cold water and set aside for a few minutes to allow the eggs to cool. Drain, then peel and set aside.
  5. While the eggs are cooking, add the noodles to the broth, cook for 3 minutes, then add the kale and half the spring onions. Simmer for 2 minutes until the kale and noodles are tender. Stir in the soy sauce.
  6. Divide the noodles and veg between bowls and ladle over the broth. Halve the boiled eggs and add to the bowls. Scatter over the remaining spring onions, toasted sesame seeds and extra chilli, then serve.