- 1 tablespoon oil – toasted sesame would be nice but essential
- 1/2 bunch spring onions – or you could use a small red onion
- 2 cloves garlic minced
- 150g mushrooms
- 1-2 tablespoons minced fresh ginger
- 4 cups vegetable stock
- 1 big head pak choi (around 400g)
- 1 portion of your favourite noodles per person
- Toppings: chilli flakes, toasted sesame seeds, coriander leaves
Slice the mushrooms. In a stock pot, heat olive oil over medium-low heat. Fry the mushrooms until they soften: 3-4 minutes.
Trim the ends off the spring onions and chop up the light green stem. Save the dark green tops for topping. Add the onions to the pot with the garlic and ginger. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant.
Pour in the stock. Bring to a boil, reduce to a simmer, and cook for 5 minutes. While broth is simmering, chop the very end off the pak choi and cut them into thin strips. Keep the white and green bits separate.
Add the stems to the broth and cook for 3 minutes or until stems are starting to be tender. Follow with the leaves and cook for another 3 minutes more.
Finally, stir in the ramen and simmer soup until the noodles and pak choy are cooked: 4 to 6 minutes. Serve topped with whatever you fancy and a splash of soy sauce.
You can supplement this soup with tofu, meat or seafood. Or try adding a fried, poached or hard-boiled egg as you serve.