This pasta is a perfect warming dinner. the mushrooms, onions and garlic go so well with the creamy yogurt and lemon sauce, and the spinach, basil and sage add a real freshness to the whole dish. you can add more cloves if you like it super garlicy, and throw in any extra veg too like peas or spinach for some extra greens.

ingredients
2 portions pasta, we use brown rice pasta
200g chestnut mushrooms, sliced
1 onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
large handful of fresh spinach
large handful of fresh basil
small handful sage leaves
2 tablespoons natural yoghurt, we use coconut yoghurt
juice of ½ lemon
1 tablespoon olive oil
pinch of sea salt
pinch of pepper
method
cook the pasta as per instructions on pack. once cooked, drain and leave to one side.
place a pan over a medium heat and add a drizzle of olive oil, the onion and garlic, cook for 5-10 minutes until golden.
add the sliced mushrooms and cook for 5-10 minutes until soft.
stir through the spinach and leave to wilt for about 2 minutes.
once everything is cooked, mix through the herbs, lemon juice, natural yoghurt, drained pasta, a pinch of salt and a crack of fresh pepper.

If you need a speedy, weeknight supper with lots of veggies, this is the recipe for you! it takes just 25 minutes to make, gets three portions of greens in and tastes delicious. you can adapt the recipe too, it’s delicious with sautéed mushrooms or roasted broccoli stirred through.

ingredients
2 portions pasta, we use brown rice pasta
1 courgette, halved and sliced into half moon shapes
2 garlic cloves, peeled and roughly chopped
juice of half a lemon
200g fresh spinach
125ml almond milk, or any other plant-based milk
150g peas, frozen or fresh
1 tablespoon olive oil
1 teaspoon nutritional yeast, optional
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the courgette on a baking tray with a drizzle of olive oil and salt, cook for 10 minutes.
after 10 minutes, add the garlic and roast for another 5-10 minutes until golden, before removing from the oven and leaving to one side.
put the pasta in a pan of boiling water and cook to the instructions on the pack. once cooked, drain and leave to one side.
place the almond milk, spinach and salt in a pan over a medium heat and cook until the spinach has wilted.
once wilted, add the roasted garlic and blend using a hand blender (or pour the sauce into a normal blender) until smooth – if you’re adding nutritional yeast, add it to your blender now.
mix through the courgettes and peas, and cook for another 5 minutes.
finally, stir the lemon juice through through the pasta before serving.

Truffle Mushroom Details
Truffles should be stored in a jar, in the refrigerator, and be careful not to come into contact with water. Because the water touching it can cause the truffle to rot. People often use this expensive food at home by grating it over an omelet. Because oil captures the aroma, it is generally used in dishes containing oil, cream and eggs. Its
In addition, it is cut in different ways and consumed in salads, meat dishes, cooked on coal or smoked.

In fact, there seems to be no meal for which truffles will not be used. Even a pasta with a few slices of truffles can suddenly turn into an expensive, luxurious food. There are even those who use truffle only for its smell. The best known of truffles is the one known as “Black Diamond”. It is in the form of a black lump covered with hexagonal warts. The flesh of the black truffle tuber, which has a distinctive intense odor, is brown and has white veins. In addition, black truffle oil, vodka and sauce are produced.

As the name suggests, summer truffles, which prefer warm climates to grow, are the most common and consequently the most consumed truffle variety because they grow naturally. Its exterior is similar to a black truffle but its scent is less intense. It is possible to eat summer truffles with various pastas, or you can consume summer truffle by spreading mascorpone cheese on bread. What are the benefits of truffles?
This mushroom, which is difficult to find and collect, is also called truffles among the people. Truffles have an impressive nutritional profile. It contains many important vitamins and minerals. Rich in carbohydrates, protein and fiber, truffles are rich in both saturated and unsaturated fatty acids and vitamin C, phosphorus, sodium, calcium, magnesium, manganese and iron.

Studies show that truffles may have anticancer properties and may help inhibit the growth of cells in certain types of cancer. Inflammation is a vital part of your immune function that helps defend your body against infection and disease. Some research has found that truffles can help relieve inflammation and therefore support overall health and immunity. A good source of antioxidants for compounds that prevent oxidative damage in cells. Studies show that antioxidants are important for many aspects of your health, including the risk of cancer, heart disease and diabetes. However, it has a sexual power-enhancing feature.
It is also known as aphrodisiac among the society.

Bright ideas are rapidly coming to life around the world today. Successful ones also inspire new ventures. founder of several start-up work in this successful venture in Turkey are taking their example. Here are the stories of those successful startups. Young entrepreneurs 1st episode: Ayberk Emre Darı
Ayberk Emre Darı left his career aside after working in the private sector for 16 years and followed dreams and founded his own brand ‘For Kitchen’ in 2018. He is Turkey’s first and only domestic real soft vanilla extract (vanilla extract or liquid vanilla) and its truffle products üreticisif product in the Kitchen brand in Turkey’s best eating and drinking places, the best hotels, restaurants and was indispensable to the menu in the cafe. It is working with the best chefs in Turkey. We also get to know him istedik.hayal, Produced in Turkey by identifying people’s choice and the world trend which can easily consume food products was opened in overseas markets as domestic products. I worked as a manager in a company that for 16 food imported from different countries to Turkey about 60 years. This is the preferred process in Turkey imported products but of uncertain exchange rates can not play because of the way these products are easily added to the menu, I have observed. Before setting up the company in Turkey, we asked ourselves the question being here is such a consumer needs around the world in the magnitude of the need to measure çalıştık.öncelikl If you have preferred a famous French company as a competitor of vanilla extract with vanilla sticks we had brought from Indonesia first domestic non-alcoholic real We released our vanilla extract product as ‘Gastromen’. In fact, vanilla is used in many areas that we are not aware of today. Its usage area extends from the cosmetics sector to the health and food sector. Vanilla has a very nice feeling due to its aroma. For this reason, pastry and ice cream
more preferred in construction areas.

The forests at the bottom of the city are full of mushrooms this season. We wanted to introduce this magical ingredient closely before we put a basket on our arms and started collecting mushrooms.
Delicious, poisonous, deadly, magic. Throughout history, many attributes have been attributed to mushrooms. Rightly. After all, a large number of people are poisoned by mushrooms every year. As is known, most of the sweet-looking mushrooms, reminiscent of the Smurfs’ village, are not edible, even highly poisonous. This has increased in recent years, thanks to interest in natural nutrition and foraging. So, before we come to the benefits of natural mushrooms, we should definitely point out that one must collect with a connoisseur. We would also like to remind you that many poisonous mushrooms are similar to edible mushrooms.

Doysun in the Spirit, Turkey’s cork forests professor at İğneada, I collected mushrooms with mikolog Jilber Barutçiyan. We discovered many kinds of mushrooms that we didn’t even guess as edible. We recommend that you take the road with an expert both for a more efficient mushroom hunting and to avoid poisoning. As chef’s said, “All mushrooms are edible. Only some may be your last meal! ”

Mushrooms are technically not a vegetable, but a plant. Mushroom is a miraculous creature that does not need light or soil, varies greatly depending on its location in the world, grows spontaneously in nature, but can also be produced.
According to the 2018 food trends announced by retail chain Wholefoods recently, interest in mushrooms will increase in the coming years. One of the reasons is that mushrooms are extremely beneficial for health. The mushroom, which has been consumed for thousands of years for this reason, is also used as a raw material in many medicines. Mushrooms are known to strengthen the immune system. It also contains dozens of vitamins, minerals, and antioxidants. A complete storehouse of B and D vitamins, selenium and potassium. It does not contain cholesterol, gluten and fat, and is low in calories. In the coming years, we will come across mushrooms not only as food but also in coffee, tea and shakes. Its extract and powder will also become more and more popular.
Apart from the super powers of mushrooms, its flavor is also valuable. Mushrooms are very rich in umami, which is called the fifth flavor thanks to the large amount of glutamate it contains. The ability of mushrooms to substitute for meat in some dishes, to be a complicated flavor and to add a different depth to meals is related to this.

Ingredients
400g pasta
1 onion, peeled and diced
4 garlic cloves, peeled and diced
200g mushrooms, sliced
1 teaspoon of dried rosemary
Large handful of spinach
100g cashews
100ml almond milk
1 tablespoon of tamari
1 tablespoon of nutritional yeast (optional)
Juice of 1 lemon
Salt and pepper
method
Make the sauce by placing the cashews, almond milk, tamari, nutritional yeast, lemon juice and a sprinkling of salt into a powerful blender. Blend until a really creamy sauce forms. You may want to add a dash more almond milk if needed to blend the sauce.
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a sprinkling of salt. Cook for 10 minutes until the onion becomes soft.
Once soft, add the sliced mushrooms, dried rosemary and a sprinkling of salt. Mix well and cook for 10 minutes until the mushrooms reduce in size and turn soft.
While the mushrooms cook, put the pasta on to cook according to the instruction on the pack. Once cooked, drain (reserving a little of the pasta water) and mix through the mushroom pan.
Pour in the creamy sauce and add the spinach. Mix well and cook for a few minutes to heat everything through and allow the spinach to wilt – mixing through a dash of the pasta water if the sauce becomes too thick.
Once everything has heated through, serve the pasta in bowls with some black pepper sprinkled on top.

Do not wash the cork unless absolutely necessary. It is best to clean it with a special brush and a slightly damp cloth or paper towel. If you want to wash, just hold it under water, but let them not take a bath, take a light shower. Do not throw away the mushroom stalks; You can use it in soups and sauces.
If you’re going to cook on the stove, remember that most mushrooms consist of water. Natural mushrooms contain less water than cultivated mushrooms, but still need to be careful if you want them to be browned and caramelized while cooking. For this reason, when cooking mushrooms, high heat is required, not low heat. Make sure that the pan you are using is very hot first. Heat the oil well, and the mushrooms will sizzle when they touch the pan. While sauté, the places should be wide in the pan, do not squeeze it too much. The water released by the mushroom cooked in this way evaporates faster, so you do not cause the mushroom to become watery and lose its texture.

You bought the mushroom or you collected it. So how should he hide it? If you will not consume it immediately, wrap it in a paper bag and store it in the fruit-vegetable compartment of the refrigerator to allow air circulation and to maintain the moisture it contains. Drying mushrooms is also a delicious idea. You can dry it in the oven at low temperature and store it for months or even years. You can keep it in water and restore it whenever you want. Dried mushrooms are much more intense than fresh mushrooms in terms of both taste and nutritional value.
Mushrooms are beneficial not only for us, but also for the forest and nature. Apart from the mushroom we see, its veins called mycelium, which extend under the ground, are indispensable for the forest. There is a reciprocal relationship between mushrooms and forest plants. Cork makes it easier for trees to get water and nutrients. Some fungi are also used to grind dead trees and plants. Also, many animals living in the forest feed on mushrooms.
Bolu particularly the natural cork can be eaten in Turkey, Canakkale, Chile, Kastamonu, İğneada are found in the forest. Only about 20 of these are sold in the markets. You can find different varieties in Fatih Bazaar, Kasımpaşa İnebolu Bazaar and Beyoğlu Fish Market in Istanbul in autumn. There is also sakliorman.com; They send the desired amount of lamb belly, sarıkız, trumpet, beef tongue, sultan, kanlıca, bear and truffle to the house. The porcini mushroom, which stands out among the mushrooms, is now in full season. There are truffles in November, December and January, and after February it is time for lamb belly.

In general, ingredients such as garlic, onion, thyme and parsley go well with mushrooms. The recipe for “duxelles” dedicated by the 17th century famous French chef to his boss, Marquis d’Uxelles, is a mixture of these ingredients. It is best to spread the paste, which contains finely chopped onion, mushroom, parsley and butter, on bread, use it as a pastry filling or add it to an omelet. Apart from these classics (as with all ingredients), the materials grown in the same season are the best suited for mushrooms. Chestnut for example. To balance the sweetness of chestnuts, mushrooms are added to tagliatelle, which Italians make with chestnut flour. Apart from thyme and parsley, tarragon is also a type of herb that suits mushrooms. In particular, you can chop a small amount of fresh tarragon into the cream mushroom soup. Another ingredient that goes well with mushrooms is cheese. It does not matter fresh or aged; It is perfect for balancing the salt, which is the only missing thing in mushrooms.
Finally, we recommend Sophia Coppola’s “The Beguiled” movie on mushroom picking, cooking and mushroom poisoning. The movie starts with mushrooms, ends with mushrooms …

Are you looking for a plate of comfort right about now? Have you’ve been obsessively googling how to start a sourdough starter? My little starter is happily bubbling away on the counter, just waiting for me to make a loaf. I love baking bread (even if my bread making skills are severely lacking) but sometimes I need comfort immediately, which means a big ol’ plate of sautéed mushrooms.I get it, I get it, sautéed mushrooms are a weird comfort food. Usually when I think of comfort food I think about mashed potatoes or noodles. Trust me, I’ve been having dreams of mashed potatoes but potatoes seem to be in short supply these days. As for noodles, I’ve definitely been eating lots of those. But sometimes, buttery, garlicky, sautéed mushrooms are just what I want.They’re meaty, they take on a gloriously deep sear, and are just SO full of umami. I know a lot of mushroom haters out there and I’ll just never ever understand. How could you not like FLAVOR?! This is a recipe for the simplistic most basic garlicky buttery seared mushrooms because I know we can use recipes that use the least amount of ingredients right now.

Perfectly Pan-Seared Garlicky Mushrooms
Ingredients

1-2 tbsp butter
1-2 tbsp olive oil
8 ounces mushrooms sliced
2-3 cloves garlic sliced
Maybe you’re out there making elaborate covid bakes or doing some hardcore fancy French cooking to keep you mind off things. Meanwhile, I’m over here eating a giant plate of buttery mushrooms.
Instructions
Add 1 tablespoon butter to a large heavy bottomed skillet over medium high heat until it starts to melt. Add 1 tbsp of the oil and half of the mushrooms.
Let the mushrooms sear without moving for 2-3 minutes then toss occasionally, until the mushrooms start to brown and soften. Add half of the garlic and season with a pinch of salt and pepper and continue to cook, tossing occasionally, until deeply brown and caramelized, turning down the heat if needed.
Remove the mushrooms and set aside. Repeat with the remaining mushrooms then enjoy with some garlicky toast, over noodles, rice, or carb of choice.

2 boneless skinless chicken breasts cut in half lengthwise
salt and freshly ground pepper
1 tbsp olive oil
2 tbsp butter
8 ounces mushrooms of choice sliced
4 cloves garlic sliced
1/2 cup chicken stock unsalted
1/2 cup heavy cream
1 tbsp dijon mustard
2-3 large handfuls leafy greens/spinach if desired
Instructions
Cut the chicken breasts in half lengthwise to make four thin cutlets. Season both sides with salt and freshly ground pepper.
Add the oil to a skillet over medium high-heat and sear the chicken until golden and cooked through, flipping once, 2-3 minutes per side. Remove and set aside.
Add the butter to the pan. When melted, add the mushrooms and sear until golden, flipping as needed.
Stir in the garlic and cook until soft. Add the chicken broth and cream. Bring to a boil until the sauce thickens.
Stir in the Dijon until smooth, then the greens until they wilt. Add the chicken back to the pan. Season with salt and pepper and enjoy!

1 can beans Heinz preferred
4 links sausages breakfast sausage preferred
4 slices back bacon or Irish bacon
4 slices black pudding optional… some say
1 cup mushrooms halved or sliced
2 small tomatoes halved
4 slices bread
4 eggs

Instructions
Heat up the beans over low in a small pot. Keep warm on low.
Cook the sausages over medium to medium low heat, turning occasionally, until brown and cooked through. In the same pan, cook the bacon, flipping as needed. Fry the blood pudding slices over medium heat for 3-4 minutes per side.
We made this on a snowy morning and it was perfect! Lots of hot tea, big fluffy flakes falling down outside, and ALL the fried bread. But, to be honest, I’m not sure if I’m a huge fan. Call me a savage, but I think I love regular breakfast more. Mike on the other hand, LOVED it! He said it was as good as the full English breakfasts he had while he was in London. Me on the other hand? I didn’t eat for the rest of the day and went into a food coma – I was definitely full!

Soranoiro, and it’s sister shop, Salt and Mushroom, are a new breed of ramen shop that do free-style ramen. Ramen is relatively new to Japanese cuisine (I’m talking like 1900s new, but that’s still newer than soba, which came about in the 1800s) so it’s pretty open to interpretation and creativity. Free-style ramen tends to be fun and different, and while some bowls are just gimmicks, sometimes you come across a joint that just blows you away. Soranoiro is definitely one those places. They do a very, very solid bowl of shoyu (soy sauce based) ramen, but really, what you need to try are the specials and the veggie ramen. The veggie ramen comes with bright orange noodles — created with paprika for both color and flavor, the broth is similarly hued in orange from pureed carrots. There’s also an egg, a mess of vegetables, ham, and a slice of chicken. Because even though this is vegetable ramen, it’s by no means vegetarian. It is, however, a light and tasty bowl. But, if you have the chance to go, get the seasonal bowl. I had one topped with deep fried fish and eggplant and it sounds like it wouldn’t be good, but it was balanced, hearty, and delicious. Also, shout-out to the mushroom ramen at Salt and Mushroom. It wasn’t the prettiest bowl around, but it was so incredibly addictive.

This pasta is a perfect warming dinner. the mushrooms, onions and garlic go so well with the creamy yogurt and lemon sauce, and the spinach, basil and sage add a real freshness to the whole dish. you can add more cloves if you like it super garlicy, and throw in any extra veg too like peas or spinach for some extra greens.

ingredients
2 portions pasta, we use brown rice pasta
200g chestnut mushrooms, sliced
1 onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
large handful of fresh spinach
large handful of fresh basil
small handful sage leaves
2 tablespoons natural yoghurt, we use coconut yoghurt
juice of ½ lemon
1 tablespoon olive oil
pinch of sea salt
pinch of pepper
method
cook the pasta as per instructions on pack. once cooked, drain and leave to one side.
place a pan over a medium heat and add a drizzle of olive oil, the onion and garlic, cook for 5-10 minutes until golden.
add the sliced mushrooms and cook for 5-10 minutes until soft.
stir through the spinach and leave to wilt for about 2 minutes.
once everything is cooked, mix through the herbs, lemon juice, natural yoghurt, drained pasta, a pinch of salt and a crack of fresh pepper.

If you need a speedy, weeknight supper with lots of veggies, this is the recipe for you! it takes just 25 minutes to make, gets three portions of greens in and tastes delicious. you can adapt the recipe too, it’s delicious with sautéed mushrooms or roasted broccoli stirred through.

ingredients
2 portions pasta, we use brown rice pasta
1 courgette, halved and sliced into half moon shapes
2 garlic cloves, peeled and roughly chopped
juice of half a lemon
200g fresh spinach
125ml almond milk, or any other plant-based milk
150g peas, frozen or fresh
1 tablespoon olive oil
1 teaspoon nutritional yeast, optional
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the courgette on a baking tray with a drizzle of olive oil and salt, cook for 10 minutes.
after 10 minutes, add the garlic and roast for another 5-10 minutes until golden, before removing from the oven and leaving to one side.
put the pasta in a pan of boiling water and cook to the instructions on the pack. once cooked, drain and leave to one side.
place the almond milk, spinach and salt in a pan over a medium heat and cook until the spinach has wilted.
once wilted, add the roasted garlic and blend using a hand blender (or pour the sauce into a normal blender) until smooth – if you’re adding nutritional yeast, add it to your blender now.
mix through the courgettes and peas, and cook for another 5 minutes.
finally, stir the lemon juice through through the pasta before serving.

This mushroom risotto has been a staple of our weekly menu, so hearty, full of flavour and super simple too, plus it’s great for supper with friends and family as everyone loves risotto.

ingredients
1 onion, peeled and finely diced
4 garlic cloves, peeled and finely diced
3 sticks of celery, finely diced into small pieces
400g risotto rice
500g mixed mushrooms
15g dried porcini mushrooms
1 mushroom stock cube
1 bag of fresh spinach
juice of 1 lemon
2 tablespoons of nutritional yeast
olive oil
salt and pepper
method
place a large pan over a medium heat and add a drizzle of olive oil. once warm, add the onion, garlic, celery and lots of salt and pepper. let them sauté, until soft, for 5-10 minutes, stirring occasionally.
boil the kettle and pour 1 litre of boiling water into a measuring jug with the stock cube and the dried mushrooms (you want the mushrooms to soak for about 20 minutes, so just hold them back with a wooden spoon as you start to add the stock mix and add those towards the end).

Stir the rice through the garlic, onion and celery for a minute or so, letting it soak up the flavours then add a little stock, stirring it through.
keep stirring the rice as it cooks, adding more stock gradually.
finely slice half the mushrooms, add them to a large frying pan with salt and olive oil and sauté over a medium heat. 10 minutes or so before the rice is cooked, add the mushrooms.
then cut the other half of the mushrooms into big chunks (i normally half or quarter them) and sauté in a frying pan with salt and olive oil over a medium heat.
stir the lemon juice, spinach, soaked dried mushrooms (if not added already) and nutritional yeast into the risotto once it’s cooked, adding more salt and pepper if needed, then top each bowl with the mushrooms from the frying pan.
this mushroom risotto has been a staple of our weekly menu, so hearty, full of flavour and super simple too, plus it’s great for supper with friends and family as everyone loves risotto.

Stir the rice through the garlic, onion and celery for a minute or so, letting it soak up the flavours then add a little stock, stirring it through.
keep stirring the rice as it cooks, adding more stock gradually.
finely slice half the mushrooms, add them to a large frying pan with salt and olive oil and sauté over a medium heat. 10 minutes or so before the rice is cooked, add the mushrooms.
then cut the other half of the mushrooms into big chunks (i normally half or quarter them) and sauté in a frying pan with salt and olive oil over a medium heat.
stir the lemon juice, spinach, soaked dried mushrooms (if not added already) and nutritional yeast into the risotto once it’s cooked, adding more salt and pepper if needed, then top each bowl with the mushrooms from the frying pan.
this mushroom risotto has been a staple of our weekly menu, so hearty, full of flavour and super simple too, plus it’s great for supper with friends and family as everyone loves risotto.

This mushroom risotto has been a staple of our weekly menu, so hearty, full of flavour and super simple too, plus it’s great for supper with friends and family as everyone loves risotto.

ingredients
1 onion, peeled and finely diced
4 garlic cloves, peeled and finely diced
3 sticks of celery, finely diced into small pieces
400g risotto rice
500g mixed mushrooms
15g dried porcini mushrooms
1 mushroom stock cube
1 bag of fresh spinach
juice of 1 lemon
2 tablespoons of nutritional yeast
olive oil
salt and pepper
method
place a large pan over a medium heat and add a drizzle of olive oil. once warm, add the onion, garlic, celery and lots of salt and pepper. let them sauté, until soft, for 5-10 minutes, stirring occasionally.
boil the kettle and pour 1 litre of boiling water into a measuring jug with the stock cube and the dried mushrooms (you want the mushrooms to soak for about 20 minutes, so just hold them back with a wooden spoon as you start to add the stock mix and add those towards the end).

If you need a speedy, weeknight supper with lots of veggies, this is the recipe for you! it takes just 25 minutes to make, gets three portions of greens in and tastes delicious. you can adapt the recipe too, it’s delicious with sautéed mushrooms or roasted broccoli stirred through.

ingredients
2 portions pasta, we use brown rice pasta
1 courgette, halved and sliced into half moon shapes
2 garlic cloves, peeled and roughly chopped
juice of half a lemon
200g fresh spinach
125ml almond milk, or any other plant-based milk
150g peas, frozen or fresh
1 tablespoon olive oil
1 teaspoon nutritional yeast, optional
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the courgette on a baking tray with a drizzle of olive oil and salt, cook for 10 minutes.
after 10 minutes, add the garlic and roast for another 5-10 minutes until golden, before removing from the oven and leaving to one side.
put the pasta in a pan of boiling water and cook to the instructions on the pack. once cooked, drain and leave to one side.
place the almond milk, spinach and salt in a pan over a medium heat and cook until the spinach has wilted.
once wilted, add the roasted garlic and blend using a hand blender (or pour the sauce into a normal blender) until smooth – if you’re adding nutritional yeast, add it to your blender now.
mix through the courgettes and peas, and cook for another 5 minutes.
finally, stir the lemon juice through through the pasta before serving.

Soranoiro, and it’s sister shop, Salt and Mushroom, are a new breed of ramen shop that do free-style ramen. Ramen is relatively new to Japanese cuisine (I’m talking like 1900s new, but that’s still newer than soba, which came about in the 1800s) so it’s pretty open to interpretation and creativity. Free-style ramen tends to be fun and different, and while some bowls are just gimmicks, sometimes you come across a joint that just blows you away. Soranoiro is definitely one those places. They do a very, very solid bowl of shoyu (soy sauce based) ramen, but really, what you need to try are the specials and the veggie ramen. The veggie ramen comes with bright orange noodles — created with paprika for both color and flavor, the broth is similarly hued in orange from pureed carrots. There’s also an egg, a mess of vegetables, ham, and a slice of chicken. Because even though this is vegetable ramen, it’s by no means vegetarian. It is, however, a light and tasty bowl. But, if you have the chance to go, get the seasonal bowl. I had one topped with deep fried fish and eggplant and it sounds like it wouldn’t be good, but it was balanced, hearty, and delicious. Also, shout-out to the mushroom ramen at Salt and Mushroom. It wasn’t the prettiest bowl around, but it was so incredibly addictive.

This pasta is a perfect warming dinner. the mushrooms, onions and garlic go so well with the creamy yogurt and lemon sauce, and the spinach, basil and sage add a real freshness to the whole dish. you can add more cloves if you like it super garlicy, and throw in any extra veg too like peas or spinach for some extra greens.

ingredients
2 portions pasta, we use brown rice pasta
200g chestnut mushrooms, sliced
1 onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
large handful of fresh spinach
large handful of fresh basil
small handful sage leaves
2 tablespoons natural yoghurt, we use coconut yoghurt
juice of ½ lemon
1 tablespoon olive oil
pinch of sea salt
pinch of pepper
method
cook the pasta as per instructions on pack. once cooked, drain and leave to one side.
place a pan over a medium heat and add a drizzle of olive oil, the onion and garlic, cook for 5-10 minutes until golden.
add the sliced mushrooms and cook for 5-10 minutes until soft.
stir through the spinach and leave to wilt for about 2 minutes.
once everything is cooked, mix through the herbs, lemon juice, natural yoghurt, drained pasta, a pinch of salt and a crack of fresh pepper.