Ingredients
2 Tbsp extra virgin olive oil
4 minced garlic cloves
1 Tbsp finely grated ginger
1.25 litre water
100 g fresh shiitake mushrooms, sliced
270 g dried ramen noodles
¼ cup sweet white miso paste
1 Tbsp chilli sauce
½ tsp sesame oil
2 cups fresh baby spinach leaves
2 thinly sliced green shallots
salmon fillet, grilled
1 halved boiled egg
sliced fresh long red chilli
bean sprouts
micro herbs
Method
- Heat 2 Tbsp extra virgin olive oil in a large saucepan over a medium heat. Add 4 minced garlic cloves and 1 Tbsp finely grated ginger. Cook, stirring, for 1 minute. Pour in 1.25L water and 100g sliced shiitake mushrooms. Bring to the boil, reduce heat to low and simmer for 5 minutes. Add 270g Hakubaku Organic Ramen and ¼ cup white miso paste and cook, stirring occasionally, for 8 minutes or until tender.
- Stir in 1 Tbsp chilli sauce, ½ tsp sesame oil, 2 cups baby spinach leaves and 2 thinly sliced green shallots. Ladle soup and noodles into 2 bowls. Top each with a piece of grilled salmon fillet, 1 halved boiled egg, sliced long red chilli, extra green shallots, bean sprouts and micro herbs and serve.