Miso Mushroom Zucchini Ramen Noodles Recipe 435

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.
• About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.

Steps:

• Place a medium saucepan over medium heat and add in the olive oil. Once the oil heats, add in the mushrooms. Cook for about 3 minutes or until mushrooms begin to brown. Add the bok choy and crushed red pepper flakes into the saucepan. Season with salt and pepper and cook until bok choy is mainly wilted. Pour in the Pacific Foods mushroom broth and water. Bring to a boil. While boiling, place the miso paste in a bowl. Set aside. Once the broth comes to a boil, ladle out 1/2 cup and pour into the bowl with the miso paste. Using a fork, whisk together until miso paste dissolves. Pour the miso broth back into the saucepan, along with the zucchini noodles. Lower the heat to medium, add in the scallions and let zucchini noodles cook for two minutes. Once done, ladle soup into a bowl and enjoy!