Miso Mushroom Noodle Broth

Vegan | GF option

The perfect vegan/vegetarian broth for making ramen. Inspired by The Health Chef Miso Ramen Broth. We use to make it in the cafe over winter as one of our rotating winter warmers. Served piping hot poured over organic ramen or soba noodles with crunchy choy sum that was grown locally near the cafe (in Port Macquarie). Topped with our furikake seasoning, crispy shallots, coriander and chilli flakes. Add some crumbed tofu and boiled egg for extra protein. Makes 4-5 serves:

For the broth:

2 tbsp olive oil

1 brown onion

1/2 leek

2 cloves garlic minced

1 tbsp fresh ginger minced

300g button mushrooms

1 tbsp white miso paste (mild)

2 tbsp soy sauce

1 tsp sesame oil

chilli flakes

1 litre vegetable stock

500ml water

1/2 bunch coriander

(stalks used in broth and leaves to garnish) 1 tsp crushed black pepper

Noodles & toppings:

1/2 bunch of choy sum or bok choy

1 packet of ramen or gluten free noodles

fried shallots

furikake seasoning

chilli flakes

boiled egg

crumbed tofu *crumbed tofu recipe in our other post

pan-fried tofu - vegan option

1. (Start making the crumbed tofu and put in the oven to bake, recipe in our other post) Thinly slice the onions, leek, mushroom and coriander stalks. Chop the choy sum into 2cm lengths and set aside for the bowls.

2. Heat olive oil in a pan over medium heat and sauté the garlic, onions and leek until soft and translucent. Add the mushrooms and cook until browned. Add the ginger, soy sauce and sesame oil and toss to coat the veggies. Then add the miso paste, and a generous splash of stock and mix well. Simmer for a few minutes to let the flavours develop. Pour in the rest of the stock and water, coriander stalks, pepper and chilli flakes. Bring to a boil with the lid off, then place the lid on and turn down to a gentle simmer for 15-20 minutes.

3. While the broth is simmering, in a separate pot, cook noodles to packet instructions.

3. Divide noodles into bowls, and top with the chopped choy sum, tofu or eggs if having. Ladle a scoop of veggies from the broth into the bowl, then ladle hot liquid from the broth, Top with fried shallots, furikake, coriander leaves and chilli flakes.

R E C I P E N O T E S

- We only used choy sum, crispy shallots and a homemade furikake in the cafe as toppings but at home, we always top with tofu and eggs for extra protein and filling.

- Prepare crumbed tofu first and make the broth while tofu is baking.

- Use a vegetable stock with a flavour that you enjoy or add stock powder to 1.5litres of water.

-Thinly slicing the ingredients is important for a smooth broth and so you don't have an overly chunky/bulky texture.

-If you can't find a vegetarian/vegan friendly furikake we have a recipe in a previous post.

- Make sure to pour your broth when it is boiling hot to heat through the ingredients in the bowl and flavour.