Vegetarian Ramen with an Intense Mushroom Broth

Few dishes offer as much comfort as a steaming bowl of ramen. In this vegetarian version, the star is a deeply flavoured, fragrant broth full of umami, created by combining mushrooms with seasonings that gradually release their flavour.

The result is a balanced, warming and surprisingly refined meal, ideal for cold days or whenever you fancy making something special without relying on complicated ingredients.

Tender noodles, fresh vegetables and a rich broth make this recipe a complete experience.

Ramen with an intense mushroom broth

Ingredients

• 300 g sliced mushrooms (shiitake, shimeji or button mushrooms)
• 1 packet of ramen noodles or Asian-style noodles
• 1 onion, finely chopped
• 3 garlic cloves, chopped
• 1 small piece of grated ginger
• 2 tablespoons olive oil or sesame oil
• 3 tablespoons soy sauce
• 1 tablespoon miso, optional
• 1 litre water
• Salt and black pepper, to taste
• Chopped spring onions
• Sesame seeds, to finish
• Cubed tofu or vegetables of your choice, to serve

Method

1. Heat the olive oil in a large saucepan and sauté the onion until softened. Add the garlic, ginger and mushrooms.
2. Cook for a few minutes, stirring occasionally, until the mushrooms have softened and are beginning to brown.
3. Pour in the soy sauce and stir thoroughly.
4. Add the water and simmer over a medium heat for around 20 minutes, allowing the broth to develop its flavour.
5. If using miso, dissolve it in a little of the broth, then stir it into the saucepan during the final few minutes.
6. Meanwhile, cook the noodles according to the packet instructions, then set aside.
7. Divide the noodles between bowls, ladle over the hot mushroom broth and finish with tofu, spring onions and sesame seeds.