Creamy Sesame and Enoki Mushroom Ramen

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Instructions

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1 Prep

Drain the sweet corn. Finely slice the spring onion. Peel and grate the garlic. Trim and discard the base of the enoki mushrooms. Gently break the bunch apart.

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2 Char sweetcorn

Heat a pan over a high heat with a drizzle of oil. Add the sweet corn and cook for 4 min until starting to char. Set aside. 

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3 Prep spinach

Boil a kettle. Trim the spinach stalks. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. In a bowl, mix it with the sesame oil and sesame seeds. Set aside. 

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4 Boil noodles

Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 4 min until tender. Once tender, drain and divide among bowls.

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5 Make broth

Return the pot to a medium heat with a drizzle of oil. Add the garlic and a pinch of chipotle (spicy!) and fry for 30 sec. Add the garlic powder, measured waterstock cubesoy saucesweet chilli saucemiso and tahini. Simmer, whisking, for 3 min. Place the enoki mushrooms into the broth and cook for 1 min further. 

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6 Serve

Top the noodles with the sweet corn and spinach. Ladle the broth and mushrooms over the top and garnish with the sliced spring onion

Tips for fussy eaters

Use the spinach, noodles, sweet corn and mushrooms to make a stir-fry instead!

Pro tip

Drizzle the cooked noodles with oil once drained to stop them from sticking together.

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.

Cooking Time: 30 min

Cals 485 · Prot 19 · Carbs 79 · Fat 17

Dairy-Free

Ingredients

Number of people

Broth

Garlic cloves 3 Pieces
White enoki 100 Grams
Vegetable oil 1 Tbsp
Chipotle powder 2 Grams
Garlic powder 4 Grams
Water 500 ML
Vegetable stock cube 0.5 Pieces
Soy sauce 20 ML
Sweet chilli sauce 40 Grams
Miso paste 20 Grams
Tahini 20 Grams

Spinach

Spinach 200 Grams
Sesame oil 15 ML
Sesame seeds 10 Grams

Toppings

Sweet corn kernels 145 Grams
Spring onion 40 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Soba noodles 100 Grams

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.

Cooking Time: 30 min

Cals 485 · Prot 19 · Carbs 79 · Fat 17

Dairy-Free

Instructions

photo

1 Prep

Drain the sweet corn. Finely slice the spring onion. Peel and grate the garlic. Trim and discard the base of the enoki mushrooms. Gently break the bunch apart.

photo

2 Char sweetcorn

Heat a pan over a high heat with a drizzle of oil. Add the sweet corn and cook for 4 min until starting to char. Set aside. 

photo

3 Prep spinach

Boil a kettle. Trim the spinach stalks. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. In a bowl, mix it with the sesame oil and sesame seeds. Set aside. 

photo

4 Boil noodles

Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 4 min until tender. Once tender, drain and divide among bowls.

photo

5 Make broth

Return the pot to a medium heat with a drizzle of oil. Add the garlic and a pinch of chipotle (spicy!) and fry for 30 sec. Add the garlic powder, measured waterstock cubesoy saucesweet chilli saucemiso and tahini. Simmer, whisking, for 3 min. Place the enoki mushrooms into the broth and cook for 1 min further. 

photo

6 Serve

Top the noodles with the sweet corn and spinach. Ladle the broth and mushrooms over the top and garnish with the sliced spring onion

Tips for fussy eaters

Use the spinach, noodles, sweet corn and mushrooms to make a stir-fry instead!

Pro tip

Drizzle the cooked noodles with oil once drained to stop them from sticking together.

Ingredients

Number of people

Broth

Garlic cloves 3 Pieces
White enoki 100 Grams
Vegetable oil 1 Tbsp
Chipotle powder 2 Grams
Garlic powder 4 Grams
Water 500 ML
Vegetable stock cube 0.5 Pieces
Soy sauce 20 ML
Sweet chilli sauce 40 Grams
Miso paste 20 Grams
Tahini 20 Grams

Spinach

Spinach 200 Grams
Sesame oil 15 ML
Sesame seeds 10 Grams

Toppings

Sweet corn kernels 145 Grams
Spring onion 40 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Soba noodles 100 Grams
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