Veggie Ramen with Black Mamba Chilli Crunch

Prep Time 10 min
Cook Time 15 min
Total Time 25 minutes
Serves 2

  • 2 Garlic cloves, crushed
  • Thumb-sized piece ginger, sliced
  • 1½ Tbsp white miso paste
  • 1 Tbsp tahini
  • 15g Dried shiitake mushrooms
  • 1L Good-quality vegetable stock
  • 2 Tbsp soy sauce
  • 1 Tbsp veg or sunflower oil
  • 100g (2 x nests) Ramen or rice noodles
  • 1 Head pak choi, quartered
  • 1 Cup shimeji mushrooms
  • 2 Spring onions, finely sliced, white and green parts kept separate
  • 2 Eggs, soft poached
  • Black sesame seeds, for garnish (optional)
  1. Add the garlic, ginger, miso, tahini, dried mushrooms, stock and soy to a saucepan, Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
  2. Grill the mushrooms in a pan with a little oil. 
  3. Cook the noodles for 1 min less than stated on pack instructions. Drain and leave in the pan with a little cooking water. 
  4. Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until wilted.
  5. Divide the noodles between two deep bowls, ladle over the broth and veg. 
  6. Top with the grilled mushrooms, poached eggs, black sesame seeds and a generous drizzle of BLACK MAMBA CHILLI CRUNCH and any other toppings you love.