The latest stories, straight to your inbox

The latest stories, straight to your inbox

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
Mushroom Miso Ramen
January 2024
Reading time 1 Minute
Me de taberu Nihonjin, or 'we eat with our eyes', is a popular saying in Japan. This delicate bowl has beautiful stalks (stems), trumpets and caps of mushrooms floating in an umami broth.
  • 150g shiitake mushrooms
  • 150g shimeji mushrooms
  • 150g oyster mushrooms
  • 2½ tbsp white miso paste
  • 2 tbsp cooking saké
  • 1½ tbsp sugar
  • 1½ tsp Japanese soy sauce
  • ½ tbsp sesame oil, plus 2 tsp for frying
  • 240g (2 nests) fresh Chinese noodles
  • 1 litre water
  • 4 tsp vegetable stock powder
  • ½ tsp salt
  • For the topping:
  • 2 spring onions, sliced

Cut off the stalks of the shiitake and shimeji mushrooms and roughly chop them. Roughly chop the oyster mushrooms. Place the miso, saké, sugar, soy sauce and sesame oil in a bowl and mix well. 

Heat the two teaspoons of sesame oil in a frying pan over a medium heat and add all the mushrooms. Fry for four to five minutes until soft. 

Add the miso mixture over the mushrooms and stir-fry over a medium heat for another three minutes. When the flavours start to become aromatic and coat the mushrooms, remove from the heat and set aside.

Cook the noodles according to the instructions on the packet. Drain and divide between two serving bowls.

Fill another saucepan with the water over a medium heat and add the vegetable powder stock and salt, mixing well. Bring to the boil. 

Once boiling, remove from the heat and pour over the noodles. Pile the miso mushrooms in the middle of each bowl and scatter the spring onions on top.

Recipe extracted from RAMEN: 80 Easy Noodle Bowls and Broths by Makiko Sano is published by Welbeck

This website uses cookies to ensure you get the best experience on our website.

Please read our Cookie policy.