Shiitake miso ramen

Name: Shiitake miso ramen
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 5 ml/1 tsp dried chilli flakes, to serve; 3 spring onions/scallions, finely sliced diagonally; 45 ml/3 tbsp barley miso (mugi); 200 g/7 oz udon noodles, soba noodles or Chinese noodles; 1 litre/1¾ pints/4 cups water; 30 ml/2 tbsp sake or dry sherry; 45 ml/3 tbsp dark soy sauce; 50 g/2 oz shiitake mushrooms, stalks removed and finely sliced; 1 carrot, peeled and sliced into julienne strips; 115 g/4 oz asparagus tips or mangetouts/snow peas, finely sliced diagonally; salt and ground black pepper, to taste; 15 ml/1 tbsp rice or wine vinegar

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

This delicate, fragrant all-in-one ramen dish is flavoured with just a hint of chilli, allowing the subtle taste of the mushrooms and vegetables to take centre stage. Light and refreshing, it contains fewer noodles than some ramen, but you can always increase the quantity if you want a more substantial dish.

Ingredients

For the base

1 litre/1¾ pints/4 cups water
45

Asia
Japan
Main course
Soup
Vegan

Method

Put the measured water in a pan and bring to the boil. Measure out 150ml/¼ pint/⅔ cup of this boiling water into a heatproof bowl, then add the miso and stir until dissolved. Set aside.
Meanwhile, put the noodles in a pan of boiling water and cook for 4–6 minutes or according to packet instructions, until cooked. Drain the noodles in a colander, rinse under col