Mushroom & Truffle Oil Ramen

This Mushroom & Truffle Oil Ramen dish combines the earthy richness of mushrooms with the luxurious aroma of truffle oil for an umami-packed experience.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 4 cups vegetable stock
• 2 tbsp soy sauce
• 1 tbsp miso paste (white or red)
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 3 tbsp sesame oil
• 1 cup shiitake mushrooms, sliced
• 1 cup oyster mushrooms, torn into pieces
• ½ cup spinach leaves
• ½ cup sweetcorn
• 2 tbsp spring onions, sliced
• 1 tsp sesame seeds
• 1 tsp truffle oil
• nori (seaweed sheets) for garnish
• 2 servings of ramen noodles
• 2 eggs

Instructions

1. Heat a large pot over medium heat and add the sesame oil.
2. Sauté the minced garlic and grated ginger for about 1-2 minutes until fragrant.
3. Add the vegetable stock, soy sauce, and miso paste. Stir until the miso paste is fully dissolved.
4. Let the stock simmer on low heat for a couple of minutes. Season with salt and pepper to taste.
5. Heat a separate pan over medium heat and add 2 tbsp of sesame oil.
6. Add the shiitake and oyster mushrooms, sautéing them for 5-7 minutes until golden and slightly crispy. Set aside the cooked mushrooms.
7. Bring a small pot of water to a boil. Gently lower the eggs into the water and cook for 6-7 minutes.
8. Remove the eggs and transfer them to an ice bath for a couple of minutes.
9. Peel the eggs and slice them in half.
10. Cook the ramen noodles according to the package instructions.
11. Divide the cooked ramen noodles into two bowls.
12. Pour the hot stock over the noodles.
13. Arrange the sautéed mushrooms, soft-boiled eggs, spinach, corn, and nori around the noodles.
14. Drizzle a little truffle oil over the top.
15. Garnish with spring onions, sesame seeds, and additional nori.

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