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


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 

View Spicy Mushroom Ramen

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