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Mushroom and pumpkin leaf ramen


Ingredients 8
Servings 4
Time 15 min


  • 2
    litres water
  • 1
    packet KNORR Brown Onion Soup
  • 1
    thumb-sized piece fresh ginger, finely grated
  • 30
    mixed exotic mushrooms
  • olive oil, for frying
  • 400
    plain instant noodles
  • 150
    young pumpkin leaves, thinly sliced
  • fresh coriander and chilli, to garnish


20 min

Saute the mushrooms in a little olive oil for 5 minutes or until golden.

Mix ¼ cup of water to the KNORR Brown Onion to make a smooth paste, add the rest of the water.

Add the onion soup mix to the sauteed mushrooms and bring to the boil.

Add the noodles, pumpkin leaves and ginger to the broth and cook for 5 minutes or until the noodles are just tender.

Serve the noodles in bowls, topped with the pumpkin leaves and broth.

Garnish with the coriander and chilli.

In partnership with Knorr.


Read more on: ramen  |  soups  |  asian  |  recipes  |  pumpkin

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