Slow Cooker Miso Ramen with Mushrooms Recipe | Vegetarian Slow Cooker

Name: Slow Cooker Miso Ramen with Mushrooms Recipe | Vegetarian Slow Cooker
Total time: 260 min
Ingredients: 1 tbsp sesame oil (use 1 tbsp olive oil for oven method); Bunch of spring onions, trimmed, white part finely sliced, green part finely sliced for garnish; 3 cloves of garlic, finely sliced; 5cm piece of fresh ginger, peeled and finely sliced; 1 red chilli, deseeded and finely sliced; 1 butternut squash, halved, peeled, deseeded and cut into bite-sized chunks; 15g porcini mushrooms (soaked in hot water for 15 minutes, drained and chopped); 3 heaped tbsp white miso (sweet); 2 tbsp dark soy sauce, plus an extra splash; 1 tbsp mirin; 600ml hot vegetable stock; 500g ready-to-wok udon noodles (your preferred thickness); sea salt; freshly ground black pepper; handful of coriander leaves, for garnish; black sesame seeds, to serve (optional); sriracha sauce, to serve (optional); 2 eggs, soft-boiled; 3 tbsp dark soy sauce; ½ red cabbage, finely shredded; generous splash of rice wine vinegar; 1 tbsp caster sugar

thehappyfoodie.co.uk

A perfect cold weather dinner, this slow cooker miso ramen with mushrooms is finished with punchy pickled red cabbage and soy marinated eggs.

View full recipe on thehappyfoodie.co.uk

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Ingredients

1 tbsp sesame oil (use 1 tbsp olive oil for oven method)
Bunch of spring onions, trimmed, white part finely sliced, green part finely sliced for garnish
3 cloves of garlic, finely sliced
5cm piece of fresh ginger, peeled and finely sliced
1 red chilli, deseeded and finely sliced
1 butternut squash, halved, peeled, deseeded and cut into bite-sized chunks
15g porcini mushrooms (soaked in hot water for 15 minutes, drained and chopped)
3 heaped tbsp white miso (sweet)
2 tbsp dark soy sauce, plus an extra splash
1 tbsp mirin
600ml hot vegetable stock
500g ready-to-wok udon noodles (your preferred thickness)
sea salt
freshly ground black pepper
handful of coriander leaves, for garnish
black sesame seeds, to serve (optional)
sriracha sauce, to serve (optional)
2 eggs, soft-boiled
3 tbsp dark soy sauce
½ red cabbage, finely shredded
generous splash of rice wine vinegar
1 tbsp caster sugar