Slowly cooked ginger, shallot and garlic gives this dish a beautiful seasoning. Adding plenty of sesame makes the soup rich and thick. Enjoy this unbelievably flavoursome soup – perfect for winter.
- 4 tablespoons sesame oil
- 3 to 4 (white part of) shallots (scallions), finely chopped
- 4 tablespoons ginger, chopped
- 2 tablespoons garlic, chopped
- 4 fresh shiitake mushrooms, sliced
- 1.5 litres (52fl oz) water
- 1 tablespoon MSG-free dashi powder
- 4 tablespoons roasted and ground sesame seeds 5 to 6 tablespoons miso paste
- Salt and pepper, to taste
- 1?2 packet bean sprouts
- 12 snow peas, cleaned and julienned
- 1 small carrot, julienned
- 1 small tin corn kernels, drained
- 1 large red chilli, sliced (optional)
- 4 bundles of fresh ramen noodles
- Green shallot (scallion), sliced
Gluten-free option: Use rice miso not barley miso and replace ramen noodles with gluten-free noodles.
Vegan option: Use egg-free ramen noodles.
- Heat 2 tablespoons of the sesame oil, shallots, ginger and garlic in a large saucepan over a low heat for 4 to 5 minutes to infuse the flavour slowly.
- Add shiitake mushroom and cook for a further 2 minutes.
- Add water and dashi powder and bring to the boil. Allow to simmer for 2 minutes and turn off the heat. Add the sesame and miso paste, using a strainer, and season with salt and pepper to your liking.
- Heat 2 tablespoons of sesame oil in a wok over a high heat and add the bean sprouts, snow peas, carrot, corn and chilli and stir-fry quickly. Season with salt and pepper.
- Cook the noodles in a separate pan following packet directions, drain and set aside.
- Add noodles to bowls, pour over broth, top with stir-fried vegetables and chopped shallot.
Tip: I like crunchy vegetables, which is why I stir-fry them in a separate wok, but if you want an easier version, you can add all the vegetables into the soup—less washing up!