Smoked mush­room ramen

Easy Cook - - CONTENTS -

Ramen has soared in pop­u­lar­ity in re­cent years, and it’s easy to see why: it’s flavour­ful, com­fort­ing and offers end­less va­ri­ety. Smok­ing the mush­room adds an extra layer of flavour, but if it’s too much work, you can skip this step. I al­ways think that serv­ing ramen is the per­fect op­por­tu­nity to be a bit cre­ative and re­ally show off the in­gre­di­ents, then ev­ery­one can mix them in as they slurp away. Serves 4 Prep 20 mins Cook 1 hr 10 mins 2.5 litres veg­etable stock 20 dried shi­itake mush­rooms 1 bunch spring onions, roughly chopped 10cm x 10cm piece of dried kombu,

rinsed (avail­able from souschef.co.uk) 1 tbsp mirin 2 tbsp light soy sauce

FOR THE RAMEN

480g dried ramen noo­dles (four nests) 1 head spring greens, finely shred­ded 150g enoki or shimeji mush­rooms 150g bam­boo shoots

TO SERVE

4 medium poached eggs 4 spring onions, thinly sliced tog­a­rashi (op­tional – avail­able in Tesco)

YOU WILL NEED

small hand­ful of cedar, oak or ap­ple­wood smok­ing chips

1 Pour the stock into a large saucepan. Add the shi­itake mush­rooms and spring onions, and bring to a gen­tle sim­mer, then cover and cook gen­tly for 20 mins. Add the kombu and sim­mer for a fur­ther 10 mins, then re­move the pan from the heat. Strain the stock into a clean pan and dis­card the spring onions and kombu, re­serv­ing the shi­itake mush­rooms. Sea­son the broth with the mirin and 1 tbsp soy sauce, then set aside.

2 Re­move the stalks from the shi­itake and dis­card, then thickly slice the caps and toss in the re­main­ing 1 tbsp soy sauce.

3 Now for the messy part. Open your kitchen win­dows and crank up your oven ex­trac­tor fan. Put the wood chips in the bot­tom of a stain­less-steel pan and set over a high heat un­til they blacken and be­gin to smoul­der (you can speed the process up by us­ing a kitchen blow­torch if you have one).

4 Set a metal steamer bas­ket on top of the wood chips and ar­range the mush­rooms slices on top. Cover with a lid and leave for a minute, then re­move the pan from the heat. Set the pan and steamer aside, with the lid on, and leave the mush­rooms to smoke gen­tly for 30 mins. Mean­while, get the re­main­ing in­gre­di­ents ready to as­sem­ble.

5 Bring a pan of water to the boil. Add the noo­dles and cook fol­low­ing pack in­struc­tions. Drain, then di­vide be­tween four warmed bowls. Bring the broth to a gen­tle sim­mer, add the smoked mush­rooms and re­heat gen­tly. Add the spring greens, enoki or shimeji mush­rooms and bam­boo shoots, and re­turn to a sim­mer. Di­vide the broth and veg­eta­bles be­tween the serv­ing bowls, top each with a poached egg and fin­ish with a scat­ter­ing of spring onions and a sprin­kle of tog­a­rashi, if you like.

Recipes adapted from Root & Leaf by Rich Har­ris (£19.99, Kyle Books) Pho­tog­ra­phy Martin Poole

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