Makiko says: “Me de taberu Nihonjin or ‘we eat with our eyes’ is a popular saying in Japan. This delicate bowl has beautiful stalks (stems), trumpets and caps of mushrooms floating in an umami broth.”

Serves 2

Ingredients

• 150g (5 oz) shiitake mushrooms
• 150g (5 oz) shimeji mushrooms
• 150g (5 oz) oyster mushrooms
• 2½ tbsp white miso paste
• 2 tbsp cooking saké
• 1½ tbsp sugar
• 1½ tsp Japanese soy sauce
• ½ tbsp sesame oil, plus 2 tsp for frying
• 240g (8½ oz/2 nests) fresh Chinese noodles
• 1 litre (34 fl oz) water
• 4 tsp vegetable stock powder
• ½ tsp salt

For the topping:

• 2 spring onions (scallions), sliced

Method

Cut off the stalks of the shiitake and shimeji mushrooms and roughly chop them. Roughly chop the oyster mushrooms. Place the miso, saké, sugar, soy sauce and sesame oil in a bowl and mix well.

Heat the 2 tsp of sesame oil in a frying pan over a medium heat and add all the mushrooms. Fry for 4–5 minutes until soft.

Add the miso mixture over the mushrooms and stir-fry over a medium heat for another 3 minutes. When the flavours start to become aromatic and coat the mushrooms, remove from the heat and set aside.

Cook the noodles according to the instructions on the packet. Drain and divide between 2 serving bowls.

Fill another saucepan with the water over a medium heat and add the vegetable powder stock and salt, mixing well. Bring to the boil.

Once boiling, remove from the heat and pour over the noodles. Pile the miso mushrooms in the middle of each bowl and scatter the spring onions on top.

Makiko says: “If you love the distinctive acid sharp flavour of kimchi, then this super simple recipe is for you. The addition of cheese brings a salty flavour, and although cheese is not a traditional ingredient in Japan, the rise in popularity of pizza has seen it used increasingly in numerous dishes.”

Serves 2

Ingredients

• 2 medium eggs
• 300g (10½ oz) firm tofu
• 160g (6 oz) kimchi
• 60g (2 oz) grated cheddar cheese
• 2 x 140g (5 oz) instant ramen noodles (salty/shio flavour)
• 2 x instant ramen soup sachets (salty/shio flavour)

Method

Beat the eggs in a small bowl. Dice the tofu into cubes and place them in a microwaveable bowl along with the kimchi and beaten eggs.

Scatter the cheese on top and cover with cling film. Microwave at 800W for 2 minutes 30 seconds.

Prepare the noodles with the soup sachets according to the instructions on the packet and divide between 2 serving bowls. Scoop the bubbling cheese, egg and tofu mixture on top.

Notes

The saltiness and richness makes cheese a great addition to more basic ramen bowls. Melt it over noodles or mix it through the noodles and broth to boost tastiness and make an instantly filling dish.

Makiko says: “This vegan dish showcases the colour and texture of garden and sea vegetables with the added umami depth of seaweed, miso and soy. Crispy dried onions are a great storecupboard ingredient and add a final, tangy, crunchy topping.”

Serves 2

Ingredients

• 2 cloves garlic
• ½ white onion
• 1 medium carrot
• 4 stalks long-stem broccoli
• 2 tbsp sesame oil
• 2 tbsp ground sesame seeds
• 1 litre (35 fl oz) water
• 1 x 10cm (4 in) sheet dried kelp sheet
• 4 whole dried shiitake mushrooms, rehydrated in lukewarm water for 20 minutes
• 240g (8½ oz) fresh Chinese noodles
• 235ml (8 fl oz) soya milk
• 2 tbsp white miso paste
• 4 tsp Japanese soy sauce

For the toppings:

• Handful bean sprouts, washed
• 2 spring onions, finely sliced
• 6 bamboo shoots
• ½ tsp white pepper
• 2 tbsp dried crispy onions
• 1 tsp chilli oil

Method

Grate the garlic. Slice the onion thinly, julienne the carrot and trim the broccoli slightly so the stems fit in a bowl.

Heat the sesame oil in a frying pan and add the garlic, onion, carrot and broccoli. Fry over a low heat for 10–15 minutes until they soften. Scatter the ground sesame seeds over the vegetables in the pan and fry for another 3 minutes.

Put the water, whole kelp sheet and dried shiitake mushrooms in a pot and simmer over a low heat for 10 minutes.

In the meantime, cook the noodles according to the instructions on the packet. Drain and divide between 2 serving bowls.

Add the soya milk, miso and soy sauce to the broth and bring back to the boil again. Turn off the heat.

Pour the soup over the noodles, then top with bean sprouts, spring onions and bamboo shoots. Season with white pepper, add a small mound of dried crispy onions and drizzle over a few drops of chilli oil.

From Ramen: 80 Easy Noodle Bowls And Broths by Makiko Sano (OH! Life, £18.99), out now