Shiitake Miso Ramen

  • Shiitake

Prep Time: 10

Cooking Time: 10

Cooking time for this will depend on what noodles you use, fine wheat noodles are traditional. If you want to make these vegetarian, replace the boiling water and dashi stock powder with well-seasoned vegetable or mushroom stock.


  • 2 tablespoons oil (sunflower, peanut, rapeseed, avocado)

  • 200g shiitake mushrooms, quartered

  • 250g button mushrooms, quartered

  • 3 clove garlic, finely chopped

  • 2 tablespoons finely chopped ginger

  • 6 spring onions, greens and whites separated and finely chopped

  • 250-300g dried noodles

  • 1 litre boiling water

  • 3 sachet dashi stock powder

  • Quarter of a cup dried seaweed such as wakame or karengo

  • 2 tablespoons Miso paste

  • 1-2 tablespoon Soy sauce

  • 1 tablespoon mirin, optional

  • 4 eggs, boiled peeled and halved

  • Togarashi seasoning


  1. Heat the oil in medium saucepan (that has a lid) and sauté the shiitake and button mushrooms for about 5 minutes with a little sprinkle of salt.
  2. Add the garlic, ginger and spring onion whites and sauté with the mushrooms for about 1 minute.
  3. Add the noodles and boiling water and dashi powder, cover and cook for 4-5 minutes until the noodles are tender, stirring with a fork every so often to separate the noodles and stirring in the seaweed in the last 2 minutes.
  4. Remove from the heat and stir in the miso paste, soy sauce and mirin if you have it. Divide between bowls and top with 2 halves of egg and scatter over the spring onion greens then season with togarashi as you like.

Shiitake Risotto Shiitake Bao