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
- 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)
- 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.