ENOKI MUSHROOM RAMEN RECIPES

Steps:

• Drain the sweet corn. Finely slice the spring onion. Peel and grate the garlic. Trim and discard the base of the enoki [b]mushrooms[/b]. Gently break the bunch apart.
• Heat a pan over a high heat with a drizzle of oil. Add the sweet corn and cook for 4 min until starting to char. Set aside. 
• Boil a kettle. Trim the spinach stalks. Place the spinach in a colander and pour the freshly boiled [i]water[/i] from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. In a bowl, mix it with the sesame oil and sesame seeds. Season with salt. Set aside. 
• Bring a pot of salted [i]water[/i] to the boil. Once boiling, add the noodles and cook for 4 min until tender. Once tender, drain and divide among bowls.
• Return the pot to a medium heat with a drizzle of oil. Add the garlic and a pinch of chipotle (spicy!) and fry for 30 sec. Add the garlic powder, [b]measured[/b] water, 0.5/1/1 stock cube, soy sauce, sweet chilli sauce, miso and tahini. Simmer, whisking, for 3 min. Place the enoki [b]mushrooms[/b] into the [b]broth[/b] and cook for 1 min further. 
• Top the noodles with the sweet corn and spinach. Ladle the [b]broth[/b] and [b]mushrooms[/b] over the top and garnish with the sliced spring onion. 

Steps:

• Drain the sweet corn. Finely slice the spring onion. Peel and grate the garlic. Trim and discard the base of the enoki [b]mushrooms[/b]. Gently break the bunch apart.
• Heat a pan over a high heat with a drizzle of oil. Add the sweet corn and cook for 4 min until starting to char. Set aside. 
• Boil a kettle. Trim the spinach stalks. Place the spinach in a colander and pour the freshly boiled [i]water[/i] from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. In a bowl, mix it with the sesame oil and sesame seeds. Season with salt. Set aside. 
• Bring a pot of salted [i]water[/i] to the boil. Once boiling, add the noodles and cook for 4 min until tender. Once tender, drain and divide among bowls.
• Return the pot to a medium heat with a drizzle of oil. Add the garlic and a pinch of chipotle (spicy!) and fry for 30 sec. Add the garlic powder, [b]measured[/b] water, 0.5/1/1 stock cube, soy sauce, sweet chilli sauce, miso and tahini. Simmer, whisking, for 3 min. Place the enoki [b]mushrooms[/b] into the [b]broth[/b] and cook for 1 min further. 
• Top the noodles with the sweet corn and spinach. Ladle the [b]broth[/b] and [b]mushrooms[/b] over the top and garnish with the sliced spring onion.