New Year Food - Mushroom Miso Ramen

There will be no Veganuary or Dry January attempted in this house this year. I might consider attempting one or the other (not both at the same time) later on if things improve (possibly), but can't contemplate either at the moment what with everything going on on top of the endless darkness and dreary weather (how different lockdown is in the midst of Winter!!)...

However, in order to offset the amount of Christmas food and drink we managed to consume over the festive season (and to help remain in good health in this seemingly never-ending pandemic), we are attempting to eat more healthily for a few of our weekly meals... I am also determined to use up the glut of open jars of things in the fridge (please let me know if you have any recipes for four jars of capers!!!), first up miso and half a left over jar of tahini...

Don't be put off by the lengthy ingredient list in this, it comes together quickly to make a quick, healthy (if you ignore the fact it contains a bit of salt) and comforting meal - what we all need right now...

Mushroom Miso Ramen (serves 4)

2 litres Marigold Vegetable bouillon or similar vegetable stock;

4 tbsp soy sauce;

2 tbsp of rice wine vinegar;

4 tbsp tahini;

4 tbsp white miso paste (others would also work);

1-inch fresh ginger grated;

3 cloves crushed garlic;

400g Ramen Noodles (we only had egg noodles, they work too - but for purists...);

4 tablespoons butter;

500g mushrooms of your choice (we had oyster, chanterelle, and porcini);

Chili Flakes;

4 x Pak Choi sliced in half;

4 Eggs;

1 Carrot finely sliced with a mandolin (watch your fingers!);

4 chopped spring onions;

Chilli Oil, and toasted sesame seeds to serve.

1. Preheat oven to 220 degC

2. Add the broth, soy sauce, rice wine vinegar and tahini, miso, ginger, and garlic to a large pan. Bring to the boil then simmer over medium-low heat.

3. Spread mushrooms out on a baking sheet, dot the butter over the top, together with a good pinch of chilli flakes, sesame seeds, and a pinch of salt. Roast for ten to fifteen minutes until the mushrooms are starting to crisp not burn (stir half way through just in case your oven has a mind of its own like mine has sometimes). Take out and leave to one side whilst you get on with the rest of the ramen.

4. Add the noodles to the broth and give it a swirl once they start to cook.

5. Bring a seperate pan of water to the boil and cook the pak choi together with the eggs until the Pak Choi is just cooked, and the eggs have runny yolks (unlike in my ramen picture - where I left them for a minute or two too long!);

6. Ladle into four bowls, dividing the noodles equally. Add the pak choi, halved eggs, sliced carrots, mushrooms, and spring onions and toasted sesame seeds. If you are addicted to spicy food like most of our house, add chili oil to your personal preference.