Ingredients

The following ingredients have 4 Servings
  • 6 cups (1.5 litres) chicken or vegetable stock
  • 40g packet sliced dried shiitake mushrooms
  • ¾ cup (240g) white miso paste
  • ¼ cup (60ml) mirin
  • 1 packet (270g) soba noodles
  • 100g butter
  • 2 leeks, thinly sliced
  • 600g mixed wild mushrooms, trimmed, larger mushrooms sliced
  • 1 garlic clove, crushed
  • 2 soft-boiled eggs, halved
  • Torn toasted nori sheet (available at supermarkets) & toasted sesame seeds, to serve

Instruction

  • To make the ramen broth, place stock, shiitake, miso, mirin and 1 cup water (250ml) in a large saucepan and whisk to combine. Bring to a simmer, then reduce to very low to keep warm.
  • Bring a large saucepan of water to the boil and cook noodles according to packet instructions. Drain and set aside.
  • Heat the butter in a large frying pan to medium-high heat. When the butter starts to foam, add leek and cook, stirring often, for 3 minutes. Add mushrooms and garlic and cook for a further 3 minutes or until leek and mushrooms are tender. Season well.
  • To serve, divide the noodles among serving bowls, top with the mushroom and leek mixture, then ladle in the miso and shiitake broth. Top each with half a soft-boiled egg, torn nori sheet and toasted sesame seeds.