Prep 10 mins | Cook Time 25 mins | Serves 4
30g dried porcini mushrooms
250g fresh mixed mushrooms (shitake, enoki), sliced
3 garlic cloves, grated
2 cm piece if ginger, peeled and sliced thin
2 fresh chillies, finely chopped and seeds removed
2 tbsp white miso paste
1 tbsp tamarind paste
2 tbsp tamari
2-3 bok choy roughly chopped
375g ramen noodles
3 spring onions, finely chopped
Sesame seeds to serve
Soak the dried mushrooms in 500ml of hot water and set aside to soften.
Add a good drizzle of sesame oil to a deep saucepan over a medium heat. Add the mushrooms and cook for 5 minutes until beginning to soften.
Add the garlic and chilli, turn up the heat and fry for 2 minutes until fragrant and the mushrooms are starting to caramelise.
Add the vegetable stock and bring to the boil. When it comes to the boil, add the eggs in their shells and cook for 6 minutes. Plunge into ice cold water to cool before peeling. Slice the eggs in half and sprinkle over a pinch of sea salt.
Turn down the heat of the broth down to simmer for 15 mins.
Meanwhile strain the porcini mushrooms through a fine sieve lined with muslin or j-cloth to remove any hard bits or grit, whilst reserving all the juice. Whisk the miso paste, tamarind and tamari into the porcini liquid and pour back into the broth.
Chop up the remaining mushrooms, removing any grit and throw them into the broth. Taste and season the broth with a good amount of salt and pepper.
Add the bok choy to the broth to wilt slightly.
When ready to serve, add the ramen noodles and cook through. Remove with a slotted spoon and divide between four bowls.
Ladle the rest of the broth over the top with the veggies and eggs. Serve with the sliced green onions, sesame seeds, a drizzle of sesame oil and any extra chilli.
Photography by Holly Farrier. http://hollyfarrier.com/