A vegetarian variation on the famous Japanese noodle dish, a delicious warming soup bursting with umami.
I want to make
Slice the spring onions on the diagonal and halve the pak choi. Bring the vegetable stock to a gentle simmer and add the miso paste, 1 tbsp mirin and the spring onions. Simmer over low heat, covered. Just before serving, add the pak choi.
For the roasted Honeytomatoes®, preheat the oven to 180°C. Halve the Honeytomatoes® and put them in a greased oven dish. Brush them with the soy sauce and honey. Bake in the oven for 15 minutes.
Mix 50 ml soy sauce and 2 tbsp mirin with a splash of water. Boil the eggs for 7 minutes and plunge them into cold water. Peel and leave to marinate in the soy sauce mixture for at least 15 minutes. Cut the eggs in half just before serving the soup.
For the spicy mushrooms, put the onion, white miso, chili flakes, ginger and toasted sesame seeds in a food processor and process until smooth. Meanwhile, finely chop the mushroom mix and mix with the spice paste. Heat a wok and fry the mushrooms over high heat for 5 minutes until golden brown. Put to one side.
Prepare the ramen noodles according to the instructions on the packaging.
Fill two soup bowls with the ramen noodles, top with the spicy mushrooms, pour over the stock and garnish with the marinated eggs and roasted Honeytomatoes®.
Garnish the soup with toasted sesame seeds and spring onion.