Goa x Japan
Xacuti mushroom miso ramen
Goan roasted coconut masala meets miso broth. Mushrooms finally get the spotlight.
60 minTime
26 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original647kcalsame
26 gproteinsame
10 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Dry roast the coconut on low heat 6 minutes until dark golden. Remove, then roast the chillies, coriander, poppy, star anise, pepper and whole spices 2 minutes.
- 2Fry the onion and garlic in 1 tbsp oil on medium heat 6 minutes. Grind with the roasted coconut, spices and nutmeg and 1/2 cup water to a smooth paste.
- 3Fry the paste in 1 tbsp oil on medium heat 3 minutes. Add the stock and kokum and simmer 15 minutes. Strain through a sieve for a silky broth.
- 4Boil the eggs 6 1/2 minutes, cool in ice water and peel.
- 5Sear the mushrooms in a hot pan on high heat without stirring for 3 minutes, then add butter and a pinch of salt and toss 2 minutes. Wilt the bok choy in the same pan.
- 6Take the broth off the heat. Loosen the miso with a ladle of broth and stir in with the soy.
- 7Cook the noodles in boiling water on high heat 3 minutes or as the packet says. Divide into bowls, ladle over the broth and top with mushrooms, bok choy, corn, halved eggs and spring onion.
Serve it like this
Fan the mushrooms over one side of the noodles, set bok choy and corn opposite, and float halved eggs in the middle. Finish with spring onion piled high.
