Mushroom and Miso Ramen

Ingredients

• 8 cups vegetable stock
• 3 tbsp miso paste
• 2 tbsp soy sauce
• 1 tbsp mirin
• 2 portobello mushrooms, sliced
• 1 medium carrot, julienned
• 2 green onions, chopped
• 2 eggs
• 200g ramen noodles
• 1 tsp sesame oil
• 1-inch piece ginger, minced
• 1 clove garlic, minced

Method

1. Bring vegetable stock to a simmer with ginger and garlic, then strain.
2. Whisk miso paste with a ladle of warm broth until smooth, then add back to pot with soy sauce and mirin.
3. Boil eggs in water for 6-7 minutes until whites and yolks are set, then cool and peel; halve before serving.
4. Sauté mushroom slices in sesame oil until golden, about 5 minutes.
5. Cook ramen noodles according to package directions, then drain.
6. Divide noodles and broth among bowls, top with mushrooms, carrot, eggs, and green onions.