Creamy Sesame and Enoki Mushroom Ramen

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.
400 Reviews
Cals 518 · Prot 17 · Carbs 77 · Fat 19
Vegan
Calorie smart
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30 min
Creamy Sesame and Enoki Mushroom Ramen
Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.
400 Reviews
Cals 518 · Prot 17 · Carbs 77 · Fat 19
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Broth
Garlic cloves
3 Piece
White enoki
100 Grams
Vegetable oil
1 Tbsp
Chipotle powder
2 Grams
Garlic powder
4 Grams
Water
500 ML
Vegetable stock cube
0.5 Piece
Soy sauce 9*
20 ML
Sweet chilli sauce
40 ML
Miso paste 9*
20 Grams
Tahini 3*
20 Grams
Spinach
Spinach
200 Grams
Sesame oil 3*
15 ML
Sesame seeds 3*
10 Grams
Toppings
Sweet corn kernels
122 Grams
Spring onion
40 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Soba noodles
100 Grams

Allergens

*9 Soya, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Char sweetcorn

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.
Prep spinach

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. Season with salt. Set aside.
Boil noodles

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.
Tip! Drizzle the cooked noodles with oil once drained to stop them from sticking together.
Make broth

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 water, 0.5/1/1 stock cube, soy sauce, sweet chilli sauce, miso and tahini. Simmer, whisking, for 3 min. Place the enoki mushrooms into the broth and cook for 1 min further.
Serve

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.
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