1 tbsp unsalted butter
½ red onion, finely sliced
1 knob ginger, finely sliced
2 cloves garlic, finely sliced
5 shiitake mushrooms, sliced
1 bunch enoki mushrooms, chopped in thirds
5 oyster mushrooms, roughly chopped
Salt and pepper to taste
5 outer wombok leaves, shredded
2 spring onions, finely sliced on an angle
1 small bok choy, leaves and stems separated
1L chicken stock
150g white miso paste
1 packet udon noodles, cooked according the packet directions
500g green prawns, heads and shells removed and deveined
200g firm tofu, cubed
Pickled ginger, to serve
Chopped chives, to serve
In a large pot over low heat, add the butter, garlic, ginger and red onion, then bring the heat up to high for the butter the melt. Stir in the mushrooms and season to taste, then sweat them off for a few minutes.
Once the mushrooms have softened and shrunk a little, add the spring onions, wombok, bok choy, and pour in the stock, sake and mirin. Stir in the miso paste until it dissolves and bring to the boil. Once the soup has come together, add the prawns and tofu and cook for a few minutes until the prawns turn opaque.
Divide the noodles evenly between four serving bowls then ladle the ramen soup on top. Garnish with pickled ginger and chives, if desired.