Cooked - Spicy Miso Ramen With Roasted Aubergine And Crispy Oyster Mushrooms

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Spicy Miso Ramen With Roasted Aubergine And Crispy Oyster Mushrooms

1.0

1 aubergine, chopped into chunks

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp korean red pepper flakes

Pinch of msg

2 tbsp vegetable oil

2 tbsp vegetable oil

4 garlic cloves, minced

1 thumb-sized knob of ginger, minced

2 spring onions, finely chopped

1 tbsp peanut butter

1 tbsp soy sauce

1 tsp rice wine vinegar

1 tsp korean red pepper flakes

1 litre miso broth

2 tbsp white miso paste

Juice of ½ lime

1 tsp brown sugar

1 tbsp vegetable oil

250g oyster mushrooms

2 garlic cloves, minced

1 tbsp soy sauce

2-3 portions noodles of choice, cooked

Small handful of fresh coriander leaves

Chilli crisp

Toasted sesame seeds

Chop aubergine into chunks
Mix soy sauce, rice wine vinegar, korean red pepper flakes, msg and vegetable oil
Roast aubergine with the soy mixture
Heat vegetable oil in a pot
Mince garlic cloves and ginger, finely chop spring onions
Sauté garlic, ginger and spring onion whites in the oil
Add peanut butter, soy sauce, rice wine vinegar and korean red pepper flakes
Dissolve white miso paste in boiling water to create miso broth
Add miso broth to the pot
Add lime juice and brown sugar to the broth
Heat vegetable oil in a separate pan
Sauté oyster mushrooms with minced garlic
Add soy sauce to the mushrooms
Cook noodles according to package instructions
Assemble bowls with cooked noodles and broth
Top with roasted aubergine and crispy oyster mushrooms
Garnish with reserved spring onion greens, fresh coriander leaves, chilli crisp and toasted sesame seeds

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍜Ramen

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 34 weeks ago

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