Vegetable Shio Ramen with Mushrooms and Spinach
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Ingredients
- 200 g shiitake mushrooms, sliced
- 150 g spinach
- 400 g ramen noodles
- 1000 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp sesame oil
Nutrition (per serving)
- Calories
- 419 kcal
- Protein
- 14.3 g
- Carbohydrate
- 74.2 g
- of which sugars
- 4 g
- Fat
- 5.7 g
- of which saturates
- 1 g
- Fibre
- 5.1 g
- Salt
- 3.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the vegetable stock to a simmer in a large pan with a generous pinch of salt and the soy sauce.
- 2
Add the shiitake and simmer for 5-6 minutes until tender.
- 3
Add the spinach and simmer for 1 minute until just wilted.
- 4
Cook the ramen noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 5
Ladle the broth, mushrooms and spinach over the noodles, drizzle with the sesame oil and serve.
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