MUSHROOM RAMEN

July 20, 2020

 

INGREDIENTS:

 

4 cups stock (chicken or veg)

8 cm / thumb size piece of ginger, peeled

8 spring onions, sliced in half 

2 cloves garlic, lightly crushed

4 Tbsp white miso paste 

400g ramen noodles (2 portions) 

250g Denny Brown Mushrooms, sliced

200g baby spinach 

2 XL free-range eggs 

 

To garnish: Sliced spring onions and black sesame seeds

 

METHOD

 

- Into a medium sized pot add the stock, ginger, spring onions, garlic and miso paste. 

 

- Bring to a simmer. Place the lid on and cook for 15-20 minutes for flavours to infuse. 

 

- Remove aromatics and discard. 

 

- Add noodles, sliced mushrooms and baby spinach. Bring to a simmer. 

 

- Cook until mushrooms are tender. 

 

- Boil eggs for 6.5 minutes and then plunge into a bowl of ice water. 

 

- When cool enough peel them and slice in half. Sprinkle with salt. 

 

- Using tongs distribute noodles into two bowls and then fill with broth and veg. 

 

- Finish bowls with the boiled eggs and garnish with sliced spring onions & black sesame seeds 

 

Prep time: 5 minutes 

Cook time: 30 minutes

 

Makes 2 large bowls 

 

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Denny Mushrooms  
Klipheuwel Road

Durbanville

7550

T: +27 21 976 3170
 

Denny Foods  
12 Barlinka Avenue

Montagu

6720

T: +27 23 614 2359