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MISO MUSHROOM RAMEN BOWL WITH PU’ERH

This Miso Mushroom Ramen Bowl is comforting, wholesome, super easy to make and a delicious alternative way to incorporate Pu’erh Ninja into your life!

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Miso Mushroom Ramen Bowl

Preparation Time: 15 minutes'

Cook time: 1 hour

Servings: 3-4


Miso Mushroom Ramen Noodle Bowl-4.jpg

FOR THE BROTH

  • 1 tbsp sesame oil

  • 1 white onion roughly copped

  • 3 cloves of garlic, minced

  • 1 3 inch piece of ginger peeled and minced

  • 1 tbsp tamari

  • 1.5 litres of vegetable broth

  • 2 tbsp brown rice miso

  • 25g dried porcini mushrooms

  • 2 tsp Pu’erh Ninja

FOR THE SOUP

  • 250g shiitake mushrooms

  • 1 large carrot, peeled and julienned

  • 2 small heads of bok choy

  • 210g dry weight ramen noodles

  • Finely chopped spring onions and toasted sesame seeds to serve


DIRECTIONS

  1. Heat a large pot over a medium heat.

  2. Add sesame oil and once hot, fry the onion, ginger, and garlic for about five minutes.

  3. Add broth, tamari, miso, dried mushrooms and Pu’erh Ninja to the pot. Bring to the boil and then simmer for an hour.

  4. Strain broth using a fine-mesh sieve into a jug. 

  5. Return the broth to the pot, along with the dried noodles. Cook for 4-5 minutes or according to packet instructions.

  6. Meanwhile, on the side fry the shiitake mushrooms in a pan with a little sesame oil.

  7. Divide noodles amongst bowls, top with bok choy (which will steam in the hot broth), fried shiitake mushrooms, and julienned carrots. 

  8. Pour over the broth, top with spring onions and sesame seeds, and dig right in.Miso Mushroom Ramen Noodle Bowl-13.jpg

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