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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!
Miso Mushroom Ramen Bowl
Preparation Time: 15 minutes'
Cook time: 1 hour
Servings: 3-4
FOR THE BROTH
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1 tbsp sesame oil
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1 white onion roughly copped
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3 cloves of garlic, minced
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1 3 inch piece of ginger peeled and minced
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1 tbsp tamari
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1.5 litres of vegetable broth
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2 tbsp brown rice miso
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25g dried porcini mushrooms
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2 tsp Pu’erh Ninja
FOR THE SOUP
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250g shiitake mushrooms
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1 large carrot, peeled and julienned
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2 small heads of bok choy
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210g dry weight ramen noodles
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Finely chopped spring onions and toasted sesame seeds to serve
DIRECTIONS
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Heat a large pot over a medium heat.
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Add sesame oil and once hot, fry the onion, ginger, and garlic for about five minutes.
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Add broth, tamari, miso, dried mushrooms and Pu’erh Ninja to the pot. Bring to the boil and then simmer for an hour.
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Strain broth using a fine-mesh sieve into a jug.
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Return the broth to the pot, along with the dried noodles. Cook for 4-5 minutes or according to packet instructions.
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Meanwhile, on the side fry the shiitake mushrooms in a pan with a little sesame oil.
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Divide noodles amongst bowls, top with bok choy (which will steam in the hot broth), fried shiitake mushrooms, and julienned carrots.
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Pour over the broth, top with spring onions and sesame seeds, and dig right in.
