Super Ramen with Kale and Barbecue Mushrooms
| Servings |
Ingredients
- 1 bulb garlic
- 1 large brown onion
- olive oil
- 1 large bunch of kale
- 2 T dark miso paste
- 2 T white miso paste
- 1 tsp heaped tahini
- 1 T low-salt soy sauce
- 2 T mirin or to taste
- 1 T sugar
- 1 T white wine vinegar
- 1 fresh red chilli
- 400 g mixed mushrooms
- 4 T teriyaki sauce
- 250 g brown-rice ramen noodles
- 4 T sesame seeds
Ingredients
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Instructions
- To make the broth, separate and peel the garlic cloves, then peel and roughly slice the onion.
- Heat a splash of oil in a large pan over a medium heat, then slowly cook the whole garlic and sliced onion for 30 minutes, or until sweet and sticky – keep the lid on the pan for the first 20 minutes to keep in all the moisture, then remove for the final 10 minutes so they get a little color.
- Add 2 litres of water to the pan. When it comes to the boil, turn the heat down to low and simmer for 20 minutes.
- Preheat the oven to 250 F.
- Remove any tough stalky bits from the kale leaves, then place a third of the leaves in a low-sided baking tray (this will ensure it crisps up).
- Toss it with a little drizzle of oil, then spread the leaves out so they’re not overlapping. Roast for 30 minutes, or until crisp and still green.
- Strain the broth through a sieve and, using a large metal spoon, squash the onion and garlic to release the flavour back into the pan.
- In a small bowl, mix both miso pastes and the tahini with a little of the broth to loosen it all up. Stir this back into the main pan and season with soy sauce and mirin.
- Keep the broth warm until everything else is ready.
- Blanch the remaining kale in your broth for 1 to 2 minutes. Remove with tongs and set half to one side – it is perfect as it is. The other half is going to become the pickle.
- When the kale for pickling is cool enough to handle, squeeze out all the juice into the broth, and put the kale in a bowl.
- Scrunch roughly with the sugar, vinegar and a pinch of sea salt, then finely slice and toss through the red chilli.
- Thickly slice and dry-fry the mushrooms in a frying pan for about 10 minutes, or until they look a bit wrinkly and have stopped releasing water.
- Pour in the teriyaki and a splash of oil and keep them all moving around the pan for 6 to 8 minutes, or until they have soaked it all up and they are dark and shiny.
- Cook the noodles in the broth, according to the packet instructions. Toast the sesame seeds in a dry frying pan.
- Once everything is ready, divide the noodles and broth between four bowls, along with the mushrooms, pickled kale, blanched kale and crispy kale for the top.
- Sprinkle over the toasted seeds, then serve with chlli sauce and toasted sesame oil for drizzling over.
Recipe Notes
Adapted from Jamie Oliver (www.jamieoliver.com)