Miso Ramen with Poplar Fieldcaps
In Japan, poplar fieldcaps are known as yanagi-matsutake and are often used, fresh or dried, in stews, stir-fries and soups. Their texture and flavour work well in this simple vegan snack for one, which can be rustled up in no time and makes the most of just a handful of mushrooms.
- 100g poplar fieldcaps
- 1 sheet of dried ramen noodles or 1 nest of Chinese egg noodles
- 300ml vegetable stock
- 2 spring onions, thinly sliced
- 1 pound-coin-thick slice of ginger root
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon soy sauce
- 1 rounded teaspoon white miso paste
- A few drops of toasted sesame oil
- Cut through the stems of the poplar fieldcaps above the woody bases of the clusters and separate them. Clean them carefully, especially the stems, and trim away any stems that feel dry and woody. Cut any larger ones into pieces, but leave the smaller ones whole.
- Put the stock, spring onions, ginger, rice wine, soy sauce into a small pan and bring to the boil. Add the prepared mushrooms and simmer gently while you cook the noodles.
- Bring another small pan of water to the boil and add a little salt. Drop the noodles into the boiling water and cook for 4 minutes (or according to the pack instructions). Once they are cooked, drain them and set them aside in serving bowl.
- Remove the pan of broth from the heat. Using a slotted spoon, lift the mushrooms into the bowl of noodles and remove the ginger slice. Stir the miso paste into the broth in the pan, making sure it has fully dissolved, then tip the broth over the noodles and mushrooms. Shake over a few drops of sesame oil, give it a moment to cool slightly, then dig in.
Recipe and photos by Otherwise for Wild Food UK