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ASIAN MUSHROOM, KALE & TOFU MISO RAMEN

Ingredients

  • Prep 15 mins
  • Cook 10 mins
  • Serves 4
  • 270g pkt dried ramen noodles*
  • 1 tbs grape seed or rice bran oil
  • 2 garlic cloves, finely chopped
  • 4 green onions (shallots), trimmed and sliced + extra to serve
  • 1 long red chilli, halved lengthways, deseeded and thinly sliced
  • ¼ cup miso paste
  • 4 cups chicken or vegetable stock
  • 300g mixed Asian mushrooms**, slice larger mushrooms
  • 3 stems kale (about 100g), trimmed and roughly shredded
  • 300g firm tofu, drained and cut into cubes
  • Shiso micro-herbs, to serve (optional)
  • *Ramen noodles – are available in Asian food shops and some supermarkets. Use egg noodles or soba noodles if preferred.

    ** Exotic mushrooms include shiitake, oyster, shemeji and enoki.

Directions

  • STEP 1 Cook the noodles following packet directions. Drain and set aside. Wipe pan dry.
  • STEP 2 Heat oil in the large saucepan over medium heat. Add garlic, green onions and chilli. Cook, stirring, for 1 minute. Add miso paste and cook for a few seconds. Stir in stock, cover and bring to the boil.
  • STEP 3 Add mushrooms, kale and tofu. Cover and simmer for 2- 3 minutes until kale wilts and mushrooms are just tender. Divide noodles among 4 serving bowls. Ladle broth mixture over noodles. Top with extra sliced green onions and micro-herbs (if using) and serve.

Recipe Ingredient

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