The Sol Journal

Miso Shiitake & Ginger Ramen

recipes

Miso Shiitake & Ginger Ramen

14 May, 2024

A warming, tasty immune boosting soup to help you fight off colds & flus this season.

Serves: 2
Time: 40 minutes

Nothing says winter like ramen and we’ve packed this recipe full of immune loving ingredients to help you get through this cold and flu season. We love shiitake mushrooms for their nutrient dense properties including B vitamins, zinc, selenium and copper. They contain beta-glucans which may help boost the immune system to fight disease and unwanted pathogens. We’ve also added ginger to further support the immune system with its amazing anti-inflammatory and antioxidant properties. Ginger’s warmth can increase circulation around the body, which we love coming into the cooler months!

Ingredients

3 cups vegetable broth
2 tablespoons tamari
1 tablespoon rice wine vinegar
2 tablespoons unhulled tahini
1.5 tablespoons miso paste
1 tablespoon fresh ginger, finely sliced
2 garlic cloves, minced
2 buk choy, halved
100g shiitake mushrooms
150g oyster mushrooms
90g ramen
1/4 cup spring onion, finely sliced
2 eggs
2 tablespoon avocado oil
1 tablespoon white sesame seeds
1 teaspoon chilli flakes
Fresh coriander, to garnish

Method

  1. In a large saucepan or skillet, bring vegetable broth to a boil. Add tamari, rice wine vinegar, tahini, miso paste, ginger and garlic. Stir well until the tahini and miso paste has broken down. Reduce heat to a simmer for about 15 minutes, until the broth is fragrant.
  2. Bring broth to a boil again over high heat. Add buk choy, shiitake and oyster mushrooms. Cover to boil for another 10 minutes. Gently stir in the ramen noodles and boil for a final 5 minutes. Stir in the chopped spring onion and set aside briefly while you prepare the eggs.
  3. Bring a small saucepan of water to a boil over high heat. Place the eggs in and boil for 8-10 minutes. Discard the hot water and run cold water under the eggs until cooled. Peel eggshells and slice the eggs in half ready to serve. 
  4. In a small dish, add avocado oil, sesame seeds and chilli flakes. Stir until combined. Serve the ramen in two large deep bowls. Carefully place eggs on top and garnish with fresh coriander & chilli oil. Season with salt and pepper and enjoy!