Name: Porcini and sea spaghetti ramen
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 15 ml/1 tbsp mirin; 5 ml/1 tsp dark soy sauce; 400 g/14 oz fresh ramen noodles; 15 ml/1 tbsp light soy sauce; 1 litre/1¾ pints/4 cups water; tofu and vegetables; 5 spring onions/scallions, sliced; 20 g/3/4 oz fresh sea spaghetti or 5g/1/8 oz dried sea spaghetti, roughly chopped; 1 bay leaf; 5 g/1/8 oz dried porcini mushrooms

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

The woody, smoky flavour of the porcini mushrooms is complemented by the strong and almost beefy taste of the sea spaghetti to make an intense broth, perfect with noodles for a simple and earthy ramen dish.

Ingredients

For the base

1 litre/1¾ pints/4 cups water
400

Asia
Japan
Main course
Soup
Vegan

Method

Put the measured water in a pan over a medium heat and bring to the boil. Add the mushrooms, sea spaghetti and bay leaf, and simmer for 30 minutes; the smell of wild mushrooms will fill the house!
Add the spring onions and all the tare ingredients. Reduce to a simmer, cook for 3 minutes, then taste and add more tare seasonings if necessary.
Put the no

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Ingredients

For the base

Method

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