Curtis Stone’s mushroom ramen

Full of warming flavours, Curtis’ mushroom ramen is just the thing for those cooler evenings.





  • 1 tbs vegetable oil
  • 400g mixed mushrooms (such as brown cup, oyster, shimeji or shiitake), sliced or whole
  • 1 small brown onion, chopped
  • 5cm-piece ginger, peeled, very thinly sliced
  • 2 garlic cloves, chopped
  • 4 cups (1L) salt-reduced vegetable stock
  • 2 tbs Coles Asia Soy Sauce
  • 2 tbs white miso paste
  • 2 tsp sesame oil
  • 1 bunch pak choy, quartered lengthways
  • 225g Coles Asia Thick Egg Noodles
  • Firm tofu, chopped, to serve
  • Carrot matchsticks, to serve



Heat vegetable oil in a large saucepan over medium-high heat. Add mushrooms and onion. Cook, stirring occasionally, for 4 mins or until mushrooms soften. Add the ginger and garlic and cook, stirring, for 1 min or until aromatic.


Add the stock, soy sauce, miso, sesame oil and 2 cups (500ml) water, whisking to dissolve the miso. Bring to the boil. Reduce to a simmer and cook for 10 mins, adding the pak choy for the last 2 mins of cooking.


Meanwhile, in a large saucepan of boiling water, add the noodles and cook following packet directions or until the noodles are just tender. Drain well.


Divide the noodles evenly among serving bowls and ladle over the mushroom mixture. Top with the tofu and carrot to serve.

Serve with spring onion curls, thinly sliced nori and toasted sesame seeds

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.