3 spring onions, thinly sliced, white and green parts separated
3 garlic cloves, chopped
3cm piece ginger, finely grated
200g mixed shiitake, enoki, oyster and trumpet mushrooms, cut int thirds
500ml vegetable stock
10g dried kombu seaweed (approx. 2 pieces)
2tbsp white shiro miso paste
1 1/2tbsp mirin
1tsp sesame oil
1tsp white sugar
1 sweetcorn cob, in the husk
300g ramen noodles, cooked according to the pack instructions
2 soft boiled eggs, halved
nori sheets and hot chilli oil, to serve
Method
Heat the vegetable oil in a pan over a medium setting. Fry the white part of the spring onions, stirring, for 2 minutes or until softened. Add the garlic and ginger and cook for 1 minute or until fragrant.
Increase the heat to medium- high, add the mushrooms and stir-fry for 2 minutes or until slightly browned. Pour in the stock and 500ml water. Add the kombu, bring to a simmer, then reduce the heat to medium. Cook, covered for 15 minutes or until the mushrooms are tender. Remove and discard the kombu.
In a small bowl, mix together the miso, mirin, sesame oil and sugar until smooth, then add to the broth. Stir for 1 minute or until melted and combined, then remove from the heat. Season with salt and white pepper.
Reserve one-quarter of the mushrooms for serving. Using a stick blender, blend the broth until creamy.
Meanwhile, microwave the sweetcorn cob in its husk for around 2 minutes until tender. Remove the husk and use a sharp knife to cut the kernels from the cob.
Divide the noodles between two bowls and ladle the broth over. Arrange the corn, eggs, green spring onions, reserved mushrooms and nori on top. Drizzle chilli oil over to serve.
Recipes and photographs taken from Eat NYC by Yasmin Newman, photography by Alan Benson, (Smith Street Books, £35)
