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Mushroom and Pumpkin Leaf Ramen

Mushroom and Pumpkin Leaf Ramen 
  • 4 People
  • 35 min.
  • easy 
The perfect Meat-free Monday meal, this dish is not only delicious but also incredibly nutritious thanks to pumpkin leaves (mekopu), one of our Future 50 Foods. Get creative in the kitchen with a mix of exotic and local flavours in this mushroom and pumpkin leaf (mekopu) ramen recipe. 

Tips

Add a halved soft-boiled egg to each bowl, if desired. 

Ingredients
  • 2 litres of water
  • Knorr brown onion soup
  • 1 small fresh ginger root, finely grated
  • 30 g of mixed exotic mushrooms
  • olive oil for frying
  • 400 g plain instant noodles
  • 4 cups of pumpkin leaves (mekopu), thinly sliced
  • fresh coriander to garnish
  • fresh chillies to garnish
Cooking Method

  1. Saute the mushrooms in a little olive oil for 5 minutes or until golden.

  2. Mix ¼ cup of water to the Knorr Brown Onion Soup to make a smooth paste, add the rest of the water.

  3. Add the onion soup mix to the sauteed mushrooms and bring to the boil.

  4. Add the noodles, pumpkin leaves (mekopu) and ginger to the broth and cook for 5 minutes or until the noodles are just tender.

  5. Serve the noodles in bowls, topped with the pumpkin leaves (mekopu) and broth.

  6. Garnish with the coriander and chilli.

  • Nut Free
  • Dairy Free
  • Gluten Free

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