Spicy Miso and Mushroom Ramen

You will need

1 litre/1 quart water
15 g/0.5oz sliced ginger
15/0.5oz spring onions, cut into 2” segments
35g/1.25oz dried shiitake mushrooms
35g/1.25oz brown miso paste
15g/0.5oz chilli paste
100g/3.5oz Gluten-free dried soba noodles
120g/4.25oz bokchoy
1 red chilli, chopped
1 tsp. sesame oil


1 Soak shiitake mushrooms in a 250ml/0.25quarts of cold water until soft, for around an hour.

2 Drain the shiitake mushrooms and slice into strips, saving the soaking liquid.

3 Bring 750ml/0.75quarts water, ginger slices, and spring onions to a boil. Simmer for 5 minutes.

4 Add shiitake slices, mushroom soaking liquid, miso, and chilli paste. Simmer for 2-3 minutes.

5 Add bok choy and simmer for a minute.

6 Brush serving bowls with sesame oil.

7 Distribute cooked soba into each serving bowl. Top with shiitake slices, bok choy, and chopped red chilli.

8 Ladle hot broth into each bowl.

Recipe courtesy of MyNutriCounter