Recipe Book

37
the Fast Slow Go
™
BPR680
Shiitake and Corn Ramen
Prep time: 30 minutes
Pressure cook: 60kPa / 20 minutes* / Auto Quick Release
Reduce: HI / 5 minutes
Serves: 4
Ingredients
35g dried shiitake mushrooms
1 litre (4 cups) boiling water
2 corn cobs, husks and silk removed
4 green onions
2 tablespoons sesame oil
4 cloves garlic, finely grated
1 tablespoon finely grated fresh ginger
200g Swiss brown mushrooms, sliced
L cup (80g) white miso paste
¼ cup (60ml) soy sauce
¼ cup (60ml) mirin
2 cups (500ml) soy milk
270g soba noodles
Method
1. Soak the shiitake mushrooms in the boiling water
for 15 minutes to soften.
2. Meanwhile, cut along the length of each corn cob
to remove the kernels. You will need about 1½ cups
(250g) corn kernels. Very thinly slice the white
part of the green onions and diagonally slice the
remaining green part of the onion and set aside
for garnish.
3. Remove the shiitake mushrooms from the water
and thinly slice. Reserve the soaking water.
4. Select SAUTÉ/SEAR and press START to
preheat the cooking bowl. Once preheated, add
the sesame oil, the white part of the onions, garlic
and ginger and cook, stirring, for 2 minutes, until
starting to soften.
5. Add the Swiss brown mushrooms and corn kernels
and cook, stirring occasionally, for 2 minutes.
6. Add the miso paste and stir. Add the shiitake
mushrooms, the reserved soaking water, soy sauce
and mirin. Press STOP to turn off SAUTÉ/SEAR.
Close and lock the lid.
7. Select SOUP and adjust the cooking time to
20 minutes and press START.
8. When cooking has completed, lift the lid.
9. Select REDUCE and adjust the cooking time to
5 minutes and press START. Add the soy milk
and bring to a boil.
10. Meanwhile, bring a saucepan of water to a boil.
Add the noodles and cook for 9 minutes, until just
tender. Drain.
11. Divide the noodles between 4 serving bowls and
ladle over the ramen mixture. Serve sprinkled with
the green onions.
*Cooking time excludes the building and releasing
of pressure.