• Easy

Serves 4


  • 1 1⁄2 oz ASC-MSC certified dried seaweed – wakame recommended
  • 6 1⁄4 oz rice noodles
  • 4 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp finely grated ginger
  • 5 1⁄2 oz oyster mushrooms, finely shredded
  • 4 scallions, finely sliced
  • 8 oz silken tofu – firm or smoked – cut into 1/2 inch cubes
  • 3 1⁄4 oz bean sprouts
  • 2 carrots, skin peeled then peeled or mandolined into very thin slices
  • 1 red chili, such as Thai chili or serrano pepper, seeded and sliced

Instructions / directions

If you’re feeling a little run down, this healing bowl of ramen is sure to be just the ticket. It’s packed full of nourishing mushrooms, nutritious seaweed and protein-filled tofu. Grab your favorite bowl and tuck in!

  1. Pour 4 cups water into a large saucepan, then add the dried seaweed and allow to soften for 10 minutes.
  2. Cook noodles according to packet instructions then drain, rinse and drain and set aside.
  3. Bring the seaweed pan to the boil then turn the heat down to a simmer. Add the miso paste, soy sauce and ginger and whisk to combine.
  4. Add the mushrooms and spring onions, and simmer for 2-3 minutes until just softened then stir in tofu and bean sprouts and heat for 1 minute.
  5. Divide the noodles between serving bowls and ladle the soup over. Scatter the chili on top and serve.
Dashi miso ramen in bowls