Mushroom shio spinach noodles

November 10, 2013 (Last Updated: January 11, 2019)

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.


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