Ramen with mustard greens and miso

SERVES 4 // PREP TIME 25 MINS // COOK 15 MINS This Italian-inspired Japanese pasta dish is perfect for wintry nights.

1 tbsp olive oil

60 gm unsalted butter, chopped 4 small red shallots, finely chopped 4 garlic cloves, finely grated 1½ tbsp white miso

2½ tbsp finely chopped basil

125 ml (½ cup) cooking sake

250 ml (1 cup) pouring cream

100 gm finely grated parmesan, plus extra to serve 360 gm dried ramen noodles 1 bunch mustard greens (mizuna), leaves picked 125 gm podded edamame

Cracked black pepper, to serve

1 Heat oil and butter in a large deepsided frying pan over high heat. Add shallot, garlic, miso and half the basil. Cook, stirring occasionally, until shallot has softened (5 minutes). Deglaze pan with sake and reduce by three-quarters. Reduce heat to medium, stir in cream and half the parmesan, then simmer until reduced by half (6 minutes) and season to taste.

2 Meanwhile, bring a large saucepan of salted water to the boil over high heat. Add ramen and bring back to the boil, then reduce heat to low and simmer according to packet instructions or until just cooked (8 minutes). Drain and transfer noodles to a large heatproof bowl and reserve 100ml cooking water.

3 Add mustard greens to pan with drained noodles, remaining parmesan, basil and edamame. Season to taste and toss well to combine. Add a little reserved cooking water if mixture is too dry or alternatively more cream.

4 Divide among bowls, scatter with extra finely grated parmesan and cracked black pepper.