Recipe Book

37
the Fast Slow GO
™
SPR680 UK B21
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 boiling water
2 corn cobs, husks and silk removed
4 spring onions
2 tablespoons sesame oil
4 cloves garlic, finely grated
1 tablespoon finely grated fresh ginger
200g Swiss brown mushrooms, sliced
80g white miso paste
60ml soy sauce
60ml mirin
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 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.