Miso Mushroom Ramen with Soba Noodles
Mushroom Ramen & Sticky Tofu
This mushroom ramen is packed with flavour with miso, ginger, garlic and chillies. Nori sheets are used sparingly to add an authentic flavour and it’s served with soba noodles for an extra bite. The smoky sticky tofu is made with ginger paste, soy sauce and maple syrup to add a slight sweetness. This tofu recipe is so delicious you could enjoy it on its own with a bowl of noodles or rice.
The addition of sesame carrots add a fresh contrast to the dish, they’ve been left raw for a crunch and have been lightly marinaded in lime juice and a drizzle of sesame oil. The pak choi is optional however it adds another welcomed fresh element to the dish. You can pair this dish back as much as you like or add more, it’s entirely up to you!
Your choice of mushrooms
I chose to use a variety of mushrooms which included Shitake and Oyster along with a few other varieties. These often have more of a bite to them, however you can use your favourite mushrooms if you can’t get hold of these. It’s nice to leave a few small ones whole and slice the larger ones. The miso and nori sheets really add a lot of flavour and umami to the ramen, so do try to get hold of these for this recipe.
MORE RECIPE IDEAS
You can find more tasty food ideas on my blog Cook Shoot and Share. Or for another tofu dish check out this Sweet & Sour Tofu Bowl. You can also take check out my Instagram too where you can keep up to date with recipes I make.
Miso Mushroom Ramen
Ingredients
- 1 tbsp Coconut Oil
- 2cm Fresh Ginger Grated
- 3 Garlic Cloves Chopped
- 2 Red Chillies Deseeded & chopped
- 1 Bunch of Spring Onions White parts sliced
- 300g Mixed Mushrooms including Shitake and Oyster Roughly sliced – the little ones can be left whole
- 1 ½ Litres Vegetable Stock
- 1 ½ Nori Sheets Cut into small pieces
- 1 ½ tbsp Miso Paste
- Juice of ½ a Lemon
- 2 tsp Hot Water
- 250g Soba Noodles
To Serve (Optional)
- 4 Baby Pak Choi Halved
- 2 Carrots Peeled and julienned
- 2 tsp Sesame Oil
- Juice & zest of ½ a Lime
Sticky Tofu
- 2 tsp Ginger Paste
- 1 Garlic Clove Minced
- 2 tbsp Soy Sauce
- 1 tbsp Cider Vinegear
- 2 tsp Maple Syrup
- 1 tsp Smoked Paprika
- 2 tsp Coconut Oil
- 300g Firm Tofu
Instructions
- MAKE THE BROTH – Heat the oil in a large saucepan, add the grated ginger, chopped chillies, garlic and white parts of the spring onion. Fry for 3 minutes then add the mushrooms and cook for a further 5 minutes.
- Add the stock and nori sheet pieces, bring to the boil then simmer for 10 minutes.
- Stir the miso, lemon juice and hot water in a bowl into a smooth paste then add this to the broth. Let it continue to simmer.
- MAKE THE TOFU – Drain and pat dry the tofu then cut into 2cm cubes. Stir the ginger paste, garlic, soy sauce, vinegar, maple syrup and smoked paprika together.
- Heat the oil in a pan and fry the tofu until golden brown – roughly 5 minutes on each side. Add the sauce, let it bubble and reduce a little. Set aside.
- SIDES – Heat a frying pan with a little oil on a high heat and place the pak choi sliced side down. Let it cook for 5 minutes until it starts to char then turn them over and fry for a couple more minutes.
- For the sesame carrots, stir together the carrots, lime juice, zest and sesame oil in a bowl and set aside until ready to serve.
- In a saucepan, cook your soba noodles in boiling water for the time recommended on the packet. Drain, rinse and add to the broth
- Serve the ramen with the charred pak choi, sesame carrots and sticky tofu. Garnish with a few sesame seeds.