Enoki Miso Ramen

goodhousekeeping.com

Nana’s favourites

4 medium eggs

900 ml vegetable stock, we used Marigold

15 g dried shiitake mushrooms

3 cm piece fresh root ginger, peeled and finely grated

250 g ramen or other noodles, we used Biona Spelt Asian Noodles

2 large pak choi, stalks thickly shredded, leaves left whole

4 tbsp. white miso paste

2 tbsp. light soy sauce

2 tbsp. mirin rice wine

2 spring onions, finely sliced

subheading: FOR THE MUSHROOMS:

vegetable oil, plus extra to shallow fry

100 g enoki mushrooms

1 tbsp. cornflour

225 g mixed exotic mushrooms (e.g. oyster, shimeji, shiitake), larger ones torn

2 garlic cloves, crushed

2 tbsp. light soy sauce

½ tbsp. light brown soft sugar

2 tsp. white sesame seeds

Directions at goodhousekeeping.com

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