Spicy Mushroom And Peanut Ramen Recipe

Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

Transform your kitchen into a cosy ramen shop with this luxurious mushroom and peanut ramen that marries Thai-inspired flavours with Japanese comfort food! Creamy, spicy and packed with umami fl avours - this delicious ramen features a dreamy coconut-peanut broth infused with aromatic Thai spices and tender mushrooms, delivering maximum fl avour with minimal fuss.

Prep time: 15 minutes
Cooking time: 25 minutes

Ingredients (serves 4)

• 200g dried ramen noodles
• 50g dried mushrooms (shiitake or mixed)
• 1 tbsp peanut oil (or toasted sesame oil)
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 2 tbsp Thai red curry paste
• 1 tsp coconut sugar
• 2 tbsp smooth peanut butter
• 1 tbsp soy sauce
• 1 tbsp Grape Tree Thai seasoning mix
• 500ml vegetable stock
• 400ml coconut milk
• Juice of 1 lime

For Garnish:

• Toasted sesame seeds
• Fresh coriander (or Thai basil!)
• Peanuts
• Fresh lime wedges
• Sliced red chilli (for extra heat)

Instructions

1. Place the dried mushrooms in a bowl with 250ml of boiling water and leave to soak for 10 minutes. Once rehydrated, slice them into thin strips and reserve the soaking liquid - this will add depth to your broth.
2. Heat the peanut oil in a large saucepan over medium heat. Add your freshly grated ginger and minced garlic, cooking until fragrant and golden (approximately 1 minute). This creates the aromatic foundation of your dish.
3. Add the Thai red curry paste, coconut sugar and peanut butter, allowing everything to melt together for one minute. Then add the soy sauce and Grape Tree Thai seasoning mix, allowing the spices to bloom for another minute. Pour in the reserved mushroom liquid for extra flavour, then slowly add the vegetable stock and bring to a gentle simmer.
4. Add the sliced mushrooms to your broth and simmer for 5 minutes. Meanwhile, prepare your ramen noodles according to package instructions until just tender. Add them to the pot once cooked.
5. Pour the coconut milk into your peanut ramen broth, give everything a good stir and remove from the heat once warmed all the way through.
6. Add the fresh lime juice and taste for seasoning - this is your opportunity to perfect the balance - add more soy sauce if you need salt, or extra lime for brightness.
7. Portion the ramen noodles and broth into serving bowls, ensuring an even distribution of noodles, mushrooms, and broth. Garnish with toasted sesame seeds, fresh herbs, crunchy peanuts, chilli slices and fresh lime wedges.

The broth can be prepared in advance and reheated when needed, though I’d recommend cooking the noodles fresh for the best results!