serves
2
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp vegetable oil
- 3 spring onions, thinly sliced, white and green parts separated
- 3 garlic cloves, chopped
- 3 cm piece ginger, finely grated
- 200 g mixed shiitake, enoki, oyster, and trumpet mushrooms, cut into thirds
- 2 cups (500 ml) vegetable stock
- 10 g dried kombu seaweed (about 2 pieces)
- 2 tbsp white shiro miso paste
- 1 ½ tbsp mirin
- 1 tsp sesame oil
- 1 tsp white sugar
- Ground white pepper, for seasoning
- 1 sweetcorn cob, in the husk
- 300 g ramen noodles, cooked according to the packet directions
- 2 ramen eggs or soft-boiled eggs, halved
- Nori sheets and hot chilli oil, to serve
Instructions
- Heat the vegetable oil in a saucepan over medium heat. Fry the white part of the scallion, stirring, for 2 minutes, or until softened. Add the garlic and ginger and cook for 1 minute, or until fragrant. Increase the heat to medium-high, add the mushrooms and stir-fry for 2 minutes, or until slightly browned.
- Pour in the stock and 2 cups (500 ml) of water. Add the kombu and bring to a simmer, then reduce the heat to medium. Cover and cook for 15 minutes, or until the mushrooms are tender. Remove and discard the kombu.
- In a small bowl, mix together the miso, mirin, sesame oil, and sugar until smooth, then add to the broth. Stir for about 1 minute, until melted and combined, then remove from the heat. Season with salt and white pepper.
- Reserve one-quarter of the mushrooms for serving. Using a stick blender, blend the broth until creamy.
- Meanwhile, microwave the sweetcorn cob in its husk for 2 minutes, or until tender. Remove the husk, then use a sharp knife to cut the kernels from the cob.
- Divide the noodles among two bowls, then ladle the broth over. Arrange the corn, egg, green scallion, reserved mushrooms, and nori on top. Drizzle with chilli oil to serve.
Recipe from EAT NYC by Yasmin Newman (Smith Street Books, $65.00). Photography by Alan Benson.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
