Mushroom Ramen

This is a speedy dinner when the fridge is empty, you want something tasty and comforting and you can't stretch to a takeaway. I'll be honest, ramen made with slow cooked bone broths aren't comparable to this, they're in a completely different league but this does deserve a place in your mid week meal routine because it demands very little of you but still packs loads of flavour. I've not tried this on kiddo as it's probably his full RDA of salt in one meal which probably means he'd love it!

Ingredients (Serves 2):

3G Dried Shitake mushrooms
17G Dried Porcini mushrooms
500ml Boiling water
600ml Low Salt Chicken stock (I use Kallo) or good vegetable stock
1 Tablespoon Soy Sauce or Tamari Soy sauce
Half a Tablespoon of Miso paste
A slither of fresh ginger (or more if you're a fan)
1 Small Garlic clove
A Pinch of Maldon sea salt
Two nests of Egg noodles (or your fave noodles) 

For Topping (all optional):
Two Boiled Eggs
Toasted Sesame seeds
Sesame Oil
Crispy onion shards (these)
1 Chopped spring onion

1. Put your dried mushrooms in a bowl, cover with 500ml of boiling water and leave for fifteen minutes.

2. When they've softened drain your mushrooms over a jug so you catch and keep the mushroom liquid. I always rinse my dried mushrooms a couple of times to make sure all the grit is gone. Set mushrooms aside in a tea towel.

3. Make the chicken stock (in another jug), add the miso and the soy sauce and stir well. 

4. Put a large pan over a medium heat, pour in the chicken stock mix and carefully add the mushroom juice but do not add any of the grit that may have sunk to the bottom. Let this simmer for 10-15 minutes until it's really tasty. Don't worry too much about if it's not salty enough yet, you will adjust that at the end.

5. Whilst your soup is simmering, cook the noodles and boil the eggs. I don't cook my noodles in the soup to avoid them turning into a soggy mess. 

6. In a pestle and mortar or with the flat side of a knife on a chopping board crush the garlic clove and grind in the sea salt, mix the two until reduced to a liquid.

7. Grate the ginger into the ramen and let cook for a couple more minutes and you're done.

8. Assemble in this order: Ladle ramen into the bowls and then stir in a small amount of the salty garlic mix and taste, this very quickly adds a whole new layer of flavour to the soup so go gently but keep adding until you get it to your liking. Next add the noodles then top with the egg, sesame seeds, crispy onions, spring onion, then drizzle over a little sesame oil.