Spicy Miso And Mushroom Ramen
- 1 liter water
- 15 grams sliced ginger
- 15 pieces spring onions, cut into 2" segments
- 35 grams dried shiitake mushrooms
- 35 grams brown miso paste
- 15 grams chilli paste
- 100 grams Gluten-free dried soba noodles
- 120 grams bokchoy
- 1 piece red chilli, chopped
- 1 teaspoon sesame oil
- Soak shiitake mushrooms in a 250ml/0.25quarts of cold water until soft, for around an hour.
- Drain the shiitake mushrooms and slice into strips, saving the soaking liquid.
- Bring 750ml/0.75quarts water, ginger slices, and spring onions to a boil. Simmer for 5 minutes.
- Add shiitake slices, mushroom soaking liquid, miso, and chilli paste. Simmer for 2-3 minutes.
- Add bok choy and simmer for a minute.
- Brush serving bowls with sesame oil.
- Distribute cooked soba into each serving bowl. Top with shiitake slices, bok choy, and chopped red chilli.
- Ladle hot broth into each bowl.
water, ginger, spring onions, shiitake mushrooms, brown miso, chilli paste, noodles, bokchoy, red chilli, sesame oil
Taken from food52.com/recipes/74125-spicy-miso-and-mushroom-ramen (may not work)