Name: Five mushroom miso with ramen
Yield: Serves four
Cuisine: Japanese
Ingredients: 4 abalone mushrooms, sliced into thin strips; 400 g (14 oz) fresh ramen; 1 bunch enoki mushrooms, separated; 10 dried shiitake mushrooms, soaked and halved; 6 cups dashi; 6 tbsp red miso paste; 1 tbsp dried wakame (seaweed); 12 large spinach leaves, stems removed; ½ cup shimeji mushrooms, separated; 1 spring onion, green part only, cut into 4 cm (1 ½ in) lengths; 2 tbsp mirin; 8 fresh shiitake mushrooms; 100 g silken tofu

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Ten years ago, this dish would have been impossible to make outside Japan, as the only mushrooms we could lay our hands on were fresh champignons or dried shiitake. Actually, it would still have worked, but it’s so much better this way.

Ingredients

400 g (14 oz) fresh ramen
1 tbsp dried wakame (seaweed)

Asia
Japan
Main course
Noodles
Breakfast

Method

Cook noodles in boiling water for 1 minute, rinse under cold water, drain and reserve. Soak wakame in lukewarm water and leave to swell for around 15 minutes. Drain tofu and cut into 1.5 cm (½ in) cubes.

Bring dashi to the boil in a saucepan. Whisk 2 tablespoons hot dashi into the miso paste

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Ingredients

Method

Part of