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Mushroom stroganoff ramen

Name: Mushroom stroganoff ramen
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil, plus an extra dash to fry; 4 spring onions, 3 sliced, 1 finely sliced to garnish; 2 garlic cloves, sliced; Thumb-size piece ginger, sliced; 250g chestnut mushrooms, sliced; 25g bunch parsley, roughly chopped; 400ml tin coconut milk; 600ml vegetable stock; 2 tbsp dark soy sauce; 1 tbsp Marmite; 1 tbsp dijon mustard; 2 tbsp Worcestershire sauce (or Henderson’s Relish for vegetarians or vegans); 1 tbsp tomato purée; 300g udon noodles; 100g Tenderstem broccoli; 200g shiitake mushrooms; 4 radishes, finely sliced; Handful cashew nuts; Chilli oil to drizzle (optional)

By: Omar Foster

Published: 7 Oct 24
Updated: 10 Oct 24

It’s a delicious mash-up of two beloved dishes – Japanese ramen and Russian stroganoff – in this vegan recipe from Masterchef favourite Omar Foster. Replacing cream with coconut milk gives a lighter, more aromatic flavour to the noodle broth, with depth from Marmite, mustard and soy.

For many, cooking is all about experimenting in the kitchen, and few do it better than Omar Foster. This recipe show just how exciting food can be when you respectfully mix two cuisines into one; try his baked apple pie spring rolls or French onion pancakes next.

After finishing as runner-up on MasterChef 2023, where he wowed all the judges with his innovative flavour combinations, Omar now works as a recipe developer, consultant and stylist through his agency, Whipped Cream. “If it makes you raise an eyebrow when you read the recipe, but puts a smile on your face when you eat it, my work is done,” says Omar.

Looking for the classics? Try this mushroom stroganoff and butter corn miso ramen.

Medium
October 2024

Test kitchen approved

Serves 4
Hands-on time 30 min. Simmering time 30 min

Looking for the classics? Try this mushroom stroganoff and butter corn miso ramen.

Nutrition: Per serving

Calories: 440kcals
Fat: 27g (16g saturated)
Protein: 12g
Carbohydrates: 34g (11g sugars)
Fibre: 4.6g
Salt: 3.5g

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Ingredients

2 tbsp olive oil, plus an extra dash to fry
4 spring onions, 3 sliced, 1 finely sliced to garnish
2 garlic cloves, sliced
Thumb-size piece ginger, sliced
250g chestnut mushrooms, sliced
25g bunch parsley, roughly chopped
400ml tin coconut milk
600ml vegetable stock
2 tbsp dark soy sauce
1 tbsp Marmite
1 tbsp dijon mustard
2 tbsp Worcestershire sauce (or Henderson’s Relish for vegetarians or vegans)
1 tbsp tomato purée
300g udon noodles
100g Tenderstem broccoli
200g shiitake mushrooms
4 radishes, finely sliced
Handful cashew nuts
Chilli oil to drizzle (optional)

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Method

Pour 2 tbsp olive oil into a large saucepan over a medium heat. Add the 3 sliced spring onions, the garlic, ginger, mushrooms, three quarters of the parsley and a pinch of salt and pepper. Cook for 4-5 minutes until caramelised.
Stir in the coconut milk, veg stock, soy, Marmite, mustard, Worcestershire sauce/Henderson’s Relish and tomato purée until combined, bring to a simmer, then cover and turn the heat down. Leave to gently simmer for 30 minutes.
Strain the liquid through a fine sieve into another pan – this is your soup base (see Tips). Keep it warm over a very low heat until ready to serve.

Bring a pan of salted water to the boil. Cook the noodles according to the pack instructions, then lift out with a slotted spoon and transfer to a bowl of cold water. Cook the broccoli in the same boiling water for 2-3 minutes, then drain and set aside.
Heat a dash of oil in a frying pan over a medium heat. Once hot, add the shiitake mushrooms and drained broccoli, then fry for 3-4 minutes.
To serve, drain and divide the noodles among bowls. Add the broccoli, mushrooms and radishes on top. Pour over the hot broth (aim for the side of the bowl so it doesn’t disturb the arranged food in the centre). Finish with the finely sliced spring onions, cashews and remaining parsley. Add a drizzle of chilli oil if you like.