Cooking show host and food writer Jo Pratt has a new collection of vegetarian recipes out that will revitalize your repertoire and impress your dining guests. From the traditional to the brand-new, there’s a recipe in here for every lover of vegetables at the table. This tea-smoked mushroom ramen will breathe new life into your noodle game.
Smoking your own ingredients is great fun and very versatile. You don’t have to own any fancy kit, just a wok lined with foil, as well as the round wire/steaming rack that sits inside. Otherwise a medium, heavy-based roasting tray will do the job. These smoked mushrooms can be used in a variety of dishes such as risotto, salads and pasta, as well as this ramen – satisfying soul food at its best. It may look like a lengthy recipe, but it’s really straightforward with very little effort needed.
- 2 star anise
- 1 teaspoon black peppercorns
- 1 teaspoon cilantro seeds
- 4 ounces uncooked rice
- 1 ounce Earl Grey tea leaves
- 2 ounces brown sugar
- 4 large Portobello mushrooms
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic, peeled and crushed
- 1 teaspoon soy sauce
- 12 ounces dried ramen, udon or egg noodles
- 2 teaspoons Sriracha sauce
- 6 cups Hot vegetable stock
- 3 ounces bean sprouts
- 1 red onion, finely sliced
- 4 spring onions, finely sliced
- 2 red chilies, finely sliced
- 1 bunch coriander
- 1 lime, cut into wedges
- flaked sea salt
For the ramen
To prepare the smoking mixture, lightly crush the star anise, peppercorns and coriander seeds in a pestle and mortar. Mix with the rice, tea leaves and sugar. Line a wok with a layer of foil and place the smoking mixture in the center. Sit a round wire ‘steaming’ rack in the middle of the wok to check it doesn’t touch the smoking mixture, then remove for now.
Remove the stems from the mushrooms and cut each mushroom into 3-4 thick slices. Mix together the olive oil, garlic and soy sauce, and rub or brush all over the mushrooms. Arrange the slices on the wire rack.
Place the wok over a medium heat and when smoke starts to rise, sit the wire rack inside. Cover with a lid, and for extra security/to prevent too much smoke escaping, a tight fitting layer of aluminium foil. Reduce the heat to medium–low and cook/smoke for 20 minutes. While the mushrooms are smoking, cook the noodles according to the pack, drain and divide between four deep bowls. Mix the sriracha sauce into the hot stock. Have a taste and add salt accordingly. Pour over the noodles, while stirring.
Arrange the smoked mushrooms over the top of the noodles and add the bean sprouts, red onion, spring onion and chillies. Garnish with sprigs of coriander and lime wedges.