• Recipe by Thulisa Martins

    Shio (salt) ramen is a pale, clear, golden broth made with plenty of salt and any combination of chicken, vegetables, fish and seaweed.

    Mushroom shio spinach noodles

    Serves: 6
    Cooking Time: 30 mins


    • Broth
    • 625ml (2½ cups) hot water
    • 2L (8 cups) vegetable stock
    • 1 piece kombu, wiped with a damp cloth
    • 60ml (¼ cup) sea salt
    • 25g dried porcini mushrooms (optional)
    • Mushrooms
    • 45ml (3 tbsp) sesame oil
    • 250g mixed Asian mushrooms, cleaned and kept whole
    • 100g bok choi
    • dash chilli oil
    • 30ml (2 tbsp) hoisin sauce
    • cooked spinach noodles, to serve
    • 200g bean sprouts, rinsed, to serve



    For the broth, mix all of the ingredients in a pot over medium heat. Bring to a boil then simmer, 10 minutes. Turn the heat off.


    For the mushrooms, heat the sesame oil in a non-stick pan over high heat. Add the mushrooms and bok choi and fry, 5 minutes. Add the chilli oil and hoisin sauce and simmer for a further 5 minutes. Divide the broth among 6 bowls and add the mushrooms, spinach noodles and bean sprouts to serve.