Curried mixed mushroom ramen

Name: Curried mixed mushroom ramen
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1.75 litres/3 pints/7½ cups vegetable stock; 400 g/14 oz fresh ramen noodles; 15–30 ml/1–2 tbsp Japanese curry paste; 15 ml/1 tbsp dark soy sauce; 300 g/10½ oz/4 cups shiitake mushrooms, large ones halved; 15 ml/1 tbsp Japanese curry paste, mixed with 15 ml/1 tbsp water; 1 clump of enoki mushrooms, trimmed and roughly separated; 15 ml/1 tbsp sesame oil; 2–3 spring onions/scallions, white parts only, finely sliced; 1–2 fresh red chillies, seeded and finely sliced; fresh coriander/cilantro leaves, to garnish; 5 ml/1 tsp white sesame seeds

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Mushrooms add a real ‘meatiness’ to this dish, while the fragrant Japanese curry paste stirred into the stock helps to create a super-rich and tasty broth base.

Ingredients

For the base

1.75 litres/3 pints/7½ cups vegetable stock

Asia
Japan
Main course
Soup
Vegan

Method

First, prepare the curried mushrooms. Heat the oil in a frying pan or skillet, add the shiitake mushrooms and cook for a minute, then stir in the curry paste and cook for a further minute. Add the enoki mushrooms and stir around the pan until coated. Remove from the heat and put to one side.
Put the stock in a large pan. Mix together the tare ingredients, add t