Ready in: 30mins
150g shiitake mushrooms (or 50g dried shitakes * see tip)
2-3 spring onions
½ cup coriander stalks and leaves
2 cloves minced garlic
200g dried ramen noodles
4 Tbsp white miso paste
2 Tbsp soy sauce
1-2 tsp sriracha hot sauce (optional)
1 Tbsp sesame oil
Set aside four large, heat-proof jars or flasks with tight fitting lids (about 500ml). Thinly slice mushrooms; peel and cut carrots and courgette into thin matchsticks (or grate); thinly slice spring onions; roughly chop coriander.
Heat a drizzle of oil in a medium fry-pan on medium-high heat and cook mushrooms and garlic for about 5 minutes, until browned and tender. Season.
Place ramen noodles in a heat-proof bowl and cover with boiling water. Stir to separate noodles and leave to cook for about 3 minutes (or according to packet instructions), until tender. Drain, refresh under cold water and drain again.
Mix miso paste, soy sauce, hot sauce and sesame oil in a small bowl.
Assemble mason jars. Spoon equal amounts of miso mix into bottom of each jar. Divide carrots, courgettes and spring onions evenly between jars. Top with mushrooms, then noodles and coriander.
Store jars in the refrigerator for up to three days. When ready to serve, fill jars with ¾-1 cup of boiling water. Stir well and leave for 1 minute to warm through before eating.
- You can substitute the shiitake for button mushrooms, just add a tablespoon of soy sauce at the end of cooking to help recreate that umami flavour.
- You can easily add some cooked, shredded chicken to your mix.
- If you are using dried shiitake, soak them in boiling water for about 30 minutes, until softened. Drain well and squeeze out any excess liquid. Then just use as per the recipe.