Miso Ramen with Mushrooms and Sweetcorn

Ingredients

• 1.2 litres hot vegetable stock (2 stock cubes)
• 4 tbsp miso paste
• 1 tbsp sunflower oil
• 250g shiitake or chestnut mushrooms, sliced
• 2 cloves garlic, crushed
• 2cm fresh root ginger, finely grated
• 1 tbsp light soy sauce
• 300g dried ramen or thin egg noodles
• 4 large eggs
• 150g tinned or frozen sweetcorn
• 20g butter
• 4 spring onions, finely sliced
• 2 tsp toasted sesame oil

Method

1. Boil the eggs for 6 and a half minutes, cool in cold water, peel and halve.

2. Heat the oil in a large pan over a high heat and cook the mushrooms for 5 minutes until golden. Add the garlic and ginger and cook for 1 minute.

3. Pour in the stock and soy sauce and bring to a simmer for 10 minutes. Whisk the miso paste with a ladleful of hot stock in a small bowl until smooth, stir back into the pan and heat gently without boiling.

4. Cook the noodles in a separate pan of boiling water following the packet instructions, then drain well.

5. Divide the noodles between 4 deep bowls and ladle over the broth and mushrooms. Top with the sweetcorn, a knob of butter, the eggs and spring onions and drizzle with the sesame oil.