Ingredients
Equipment
Method
- Clean the velvet shanks carefully and remove the tough stems. Leave small caps whole and halve any larger ones.
- Heat the oil in a large saucepan over medium heat. Add the mushrooms and cook for 4–5 minutes, stirring regularly.
- Add the garlic and ginger. Cook for about 30 seconds, stirring, without letting the garlic brown.
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 10 minutes, or longer if needed, until the mushrooms are thoroughly cooked and tender.
- Meanwhile, cook the ramen noodles in a separate saucepan according to the packet instructions. Drain and divide between two serving bowls.
- Remove the mushroom broth from the heat. Put the miso paste in a small bowl, add a ladleful of hot broth and whisk until smooth. Stir this mixture back into the saucepan.
- Add 1 teaspoon of soy sauce, then taste the broth. Add more miso or soy sauce gradually if needed; the saltiness will depend on your stock and miso.
- Ladle the hot broth and mushrooms over the noodles. Add any prepared toppings and serve immediately.
Notes
Mushroom safety: Wild velvet shanks have poisonous lookalikes, including the deadly funeral bell (Galerina marginata). Have uncertain finds checked by an experienced identifier before cooking. Cooking does not make a misidentified mushroom safe.
Mushroom alternative: If confidently identified velvet shanks are unavailable, use sliced shop-bought shiitake or oyster mushrooms instead.
Miso: White miso usually gives a milder flavour, while red miso is stronger. Add it off the heat to preserve its flavour.
Optional greens: Add a handful of spinach during the final minute of simmering, before stirring in the miso.
Plant-based option: Use vegetable stock and egg-free noodles. Omit the egg topping or replace it with cooked tofu.
