Ingredients

• 20g dried mushrooms
• 1 vegetable stock cube
• 2cm piece ginger, peeled and sliced
• 2 cloves garlic
• 1 tbsp miso
• 1 tbsp light soy sauce
• 2 tbsps SuperValu Signature Tastes Teriyaki Sauce
• 1 tbsp SuperValu Signature Tastes Soy & Ginger Sauce
• 2 tbsps SuperValu olive oil
• 2 heads pak choi, halved
• 100g tenderstem broccoli, trimmed
• 1 tbsp SuperValu butter
• 150g SuperValu Signature Tastes mushrooms, finely sliced
• 200g ramen noodles
• 2 spring onions, finely sliced
• Sea salt
• Freshly ground black pepper

Method

1. Put the dried mushrooms in a large saucepan with the vegetable stock cube, garlic, ginger, and 1 litre of cold water. Bring to the boil over high heat, add a lid, and allow to simmer for 30 minutes. You can leave it cooking for longer to intensify the flavour if you wish.
2. Scoop out the aromatics, then add the miso paste, soy sauce, teriyaki, and soy and ginger sauce. Set aside to keep warm.
3. Heat 1 tbsp of the olive oil in a large wok with a lid over medium heat. Add the pak choi and broccoli in a single layer and sear for 1 to 2 minutes, or until lightly browned underneath.
4. Sprinkle with salt and pepper, add a splash of water, then cover with the lid and cook until the veg is bright green and tender, about 2 to 3 minutes. Remove from the pan and set aside.
5. Wipe out the pan and return it to the hob. Add the remaining olive oil, the butter, mushrooms, and a pinch of salt. Let cook for 2 minutes without stirring, then toss and cook, stirring occasionally, for 5 more minutes, or until golden brown.
6. Cook the noodles in the broth according to the package instructions.
7. Divide the noodles between 2 bowls and top with the pak choi, broccoli, and golden mushrooms.
8. Pour over broth to cover, then garnish with some sliced red chilli and spring onions.