The Festive Vegan & Plant Powered Show is taking place at the end of the month, so here is a simple and delicious take on ramen from one of the Show’s key sponsors Knorr, for Mushroom and Pumpkin Leaf Ramen.

Mushroom and Pumpkin Leaf Ramen

2 Litres water
1 Packet Knorr Brown Onion Soup
1 Small fresh ginger root finely grated
30g Mixed exotic mushrooms
Olive oil for frying
400g Plain instant noodles
4 Cups pumpkin leaves thinly sliced
Fresh coriander to garnish
Fresh chilli to garnish

  • Sauté the mushrooms in a little olive oil for 5 minutes or until golden.
  • Mix ¼ cup of water to the KNORR Brown Onion Soup to make a smooth paste, add the rest of the water.
  • Add the onion soup mix to the sautéed mushrooms and bring to the boil.
  • Add the noodles, pumpkin leaves (mekopu) and ginger to the broth and cook for 5 minutes or until the noodles are just tender.
  • Serve the noodles in bowls, topped with the pumpkin leaves (mekopu) and broth.
  • Garnish with coriander and chilli.
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