Spicy Mushroom Ramen

Serves 2

About this recipe

A delicious, easy and comforting ramen dish with 2 different veggies and lots of ways to try different flavours

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  • 150g Whole buckwheat soba noodles 
  • 100g Shimeji mushrooms (or any brown mushrooms)
  • 30g Dried wild mushrooms
  • 1 x Mushroom or veg stock cube
  • 15ml Soy sauce or TaMari
  • 1 tsp Chilli flakes
  • Sesame oil
  • 150g tenderstem broccoli 
  • 2 cloves garlic
  • 200g soft tofu cubed - 2cm
  • 100g bean sprouts 

Boil the ramen noodles for 3 mins, drain and wash with cold water. Set aside 

Start the broth with 800mls hot water in a large saucepan. Add the dried mushrooms chilli and stock cube. Simmer for 10 minutes. 

Fry the mushrooms in the oil for 3 minutes in a small frying pan,  then add the chopped broccoli and cover for 4 minutes

Add the noodles and the tofu to the broth

Pile the vegetables on top

Serve with bean sprouts and nori seaweed sheets if you have some 

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