SHIITAKE AND CORN RAMEN

This vegetarian-friendly recipe by Breville is perfect for the fall.

Serves 4-6

Ingredients:

• 35g x dried shiitake mushrooms
• 4 cups x Boiling water
• 2 x Corn cobs (husks and silk removed)
• 4 x Green onions
• 2 x Tablespoons sesame oil
• 4 x Cloves garlic, finely grated
• 1tbsp x Finely grated fresh ginger
• 200g x Swiss brown mushrooms, sliced
• 1/3 cup x White miso paste
• 1/4 cup x Soy sauce
• 1/4 cup x Mirin
• 2 cups x Soy milk
• 270g x Soba noodles

Instructions:

1. Soak the shiitake mushrooms in the boiling water for 15 minutes to soften.
2. Meanwhile, cut along the length of each corn cob to remove the kernels. You will need about 1½ cups corn kernels. Very thinly slice the white part of the green onions and diagonally slice the remaining green part of the onion and set aside for garnish.
3. Remove the shiitake mushrooms from the water and thinly slice. Reserve the soaking water.
4. Select SAUTÉ/SEAR and press START to preheat the cooking bowl. Once preheated, add the sesame oil, the white part of the onions, garlic and ginger and cook, for 2 minutes, until starting to soften.
5. Add the Swiss brown mushrooms and corn kernels and cook, stirring occasionally, for 2 minutes
6. Add the miso paste and stir. Add the shiitake mushrooms, the reserved soaking water, soy sauce and mirin.Press STOP to turn off SAUTÉ/SEAR. Close and lock the lid.
7. Select SOUP and adjust the cooking time to 20 minutes and press START.
8. When cooking has completed, lift the lid.
9. Select REDUCE and adjust the cooking time to 5 minutes and press START. Add the soy milk and bring to a boil.
10. Meanwhile, bring a saucepan of water to a boil. Add the noodles and cook for 9 minutes, until just tender. Drain.
11. Divide the noodles between 4 serving bowls and ladle over the ramen mixture. Serve sprinkled with the green onions.

*Cooking time excludes the building and releasing of pressure.

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