Shimeji, shiitake, eryngii and enoki ramen

All-the-mushrooms ramen serves 1; vegetarian 

ramens are messy, playful, and they sparkle with nutrition.  I’ve used egg-based noodles, but this can easily be replaced with vegan, rice-based udon or soba noodles.


  • Fresh shimeji, eryngii, and enoki mushrooms, available from Asian supermarkets
  • 5 dried shiitake mushrooms
  • 90g ramen noodles
  • 2 spring onions, sliced
  • Half a clove of garlic, crushed
  • 1 tbsp sesame seed oil
  • 1 tbsp dark soy sauce


  1. Start by soaking the dried shiitake mushrooms in 100ml boiled water. This will serve as the broth.
  2. Very lightly fry the Asian speciality mushrooms and the spring onions in garlic and sesame seed oil. Take care to not damage the delicate mushrooms.
  3. Cook the noodles according to the packet instructions. Drain, and place in a deep bowl. Add the shiitake broth with a tbsp of dark soy sauce.
  4. Remove the mushrooms from the frying pan and neatly arrange on top of you noodle broth. Serve immediately.

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