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Mushroom and pumpkin leaf ramen


ramen

Ingredients 8
Servings 4
Time 15 min

Ingredients

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

Method

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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