Feed your appetite for cooking with Penguin’s expert authors
Miso Ramen with Mushrooms, Pickled Red Cabbage and Soy-Soaked Eggs
From the book
Buy From
Introduction from Heather Whinney
A ramen dish is a wonderful thing all year round, but it’s the ultimate cold-weather food – it soothes without being heavy and it really hits the spot.
Ingredients
Essential kit
You will need a slow cooker.
Method
First, prepare the eggs. Peel the soft-boiled eggs and sit them in a bowl. pour over soy sauce to cover and turn the eggs occasionally. Leave for a couple of hours or overnight in the fridge.
To prepare the cabbage ahead, mix it with the vinegar and sugar and put it to one side for it to soften and the flavours to develop.
Heat the oil in a frying pan, add the spring onion, season well and cook for a couple of minutes, then stir through the garlic, ginger and chilli and cook for a minute more. Transfer to the slow cooker.
Add the butternut squash, porcini mushrooms, miso, soy sauce and mirin and pour in the hot stock. Stir, put the lid on and set for 4 hours on High.
When ready, stir through the noodles and allow them to warm through. Taste and season as needed – it may need a further splash of soy sauce. Serve topped with red cabbage, coriander leaves, green spring onions, soy eggs (halved), a sprinkle of black sesame seeds, if using, and a drizzle of sriracha, if using.
Reviews
5 out of 5 stars
3 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
3 Comments