Vegetable Tantanmen with Mushroom Mince
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Ingredients
- 400 g mixed mushrooms (shiitake, oyster, chestnut)
- 400 g ramen noodles
- 4 eggs
- 2 tbsp white miso paste
- 2 tbsp sriracha sauce
- 2 tbsp sesame oil
- 1000 ml vegetable stock
- 3 spring onions, sliced
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 573 kcal
- Protein
- 23.4 g
- Carbohydrate
- 79.2 g
- of which sugars
- 6.2 g
- Fat
- 16.3 g
- of which saturates
- 3.6 g
- Fibre
- 5.9 g
- Salt
- 4.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 6-7 minutes for a soft-boiled centre, then cool under cold water and peel.
- 2
Finely chop the mushrooms to a mince-like texture.
- 3
Heat 1 tbsp of the sesame oil in a large pan over a medium-high heat and fry the mushrooms for 6-7 minutes until any liquid has cooked away and they are lightly browned.
- 4
Pour in the vegetable stock and bring to a simmer, then whisk in the white miso paste and sriracha sauce until dissolved and simmer for 5 minutes.
- 5
Cook the ramen noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 6
Ladle the spicy broth and mushroom over the noodles, top each bowl with a halved egg, drizzle with the remaining sesame oil and scatter with the spring onions and toasted sesame seeds.
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