PUMPKIN & MUSHROOM RAMEN WITH SWEET WALNUT MISO
SERVES 4 HANDS-ON TIME 20 MINUTES + PREP TIME COOK TIME 60 MINUTES 4 nests of rice noodles
200g tofu, cut into 1cm strips
150g pak choi, trimmed and sliced lengthways 4 heaped teaspoons of Sweet Walnut Miso
(see recipe on opposite page)
Black bean chilli oil or sriracha sauce
For the broth
8 cups water
¼ cup kombu (dried seaweed) ¾ cup dried shiitake mushrooms 1 tablespoon soy sauce 2 tablespoons sesame oil 2 tablespoons white miso paste
For the roasted veg
500g pumpkin, sliced into 1cm wedges
200g oyster mushrooms, torn
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon runny honey
1 teaspoon grated fresh ginger
Pinch of dried chilli flakes
1. In the morning, prepare the broth by pouring the water into a saucepan. Add the kombu and mushrooms and then cover with a lid and allow to cold-infuse throughout the day. If you’re in a hurry, see tip on right. 2. When you’re ready to cook, preheat oven to 200°C and line a large roasting tray with baking paper. Place the pumpkin slices and oyster mushrooms on the prepared tray. In a small bowl, mix together the olive oil, soy sauce, honey, ginger and chilli flakes. Pour this mixture over the veg and gently toss. Season and roast for 20–25 minutes until the pumpkin is soft and the mushrooms are crunchy.
3. For the broth, remove the kombu from the saucepan and stir in the rest of the broth ingredients. Place over a medium heat and bring to the boil, and then reduce the heat to low and simmer for 30 minutes. The broth should reduce slightly.
4. Meanwhile, cook noodles as per packet instructions, and then drain, rinse and divide between 4 bowls.
5. Once the roasted veg is ready, remove from the oven and divide among the bowls, along with the tofu and pak choi. Add 1 heaped teaspoon of walnut miso to the middle of each bowl. Pour the warm broth over the top. Drizzle with chilli oil or sriracha sauce and serve.
TIP Cold-soaking the kombu gives a rounder flavour, but you can simmer the water, kombu and mushrooms in a saucepan over a low heat for 20 minutes. Remove the kombu and then add the rest of the broth ingredients and let it reduce for 10 more minutes.
NUTRITION (per serve) 2420kJ/579cals. Protein 18.9g. Carbs 65.9g. Sat fat 3.7g. Fibre 7.9g. Sodium 1194mg