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Mushroom and Pumpkin Leaf Ramen

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

15.3g

Energy (kJ)

1728kJ

Energy (kcal)

412kcal

Carbohydrate incl. fibre (g)

78.2g

Carbohydrate excl. fibre (g)

74.2g

Sugar (g)

4.5g

Fibre (g)

4.0g

Fat (g)

4.6g

Saturated fat (g)

1.2g

Unsaturated fat (g)

2.6g

Monounsaturated fat (g)

1.3g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.1g

Cholesterol (mg)

84mg

Sodium (mg)

43mg

Salt (g)

0.11g

Vitamin A (IU)

7295IU

Vitamin C (mg)

12.5mg

Calcium (mg)

69mg

Iron (mg)

4.81mg

Potassium (mg)

579mg

Total

61.2g

6912kJ

1650kcal

312.7g

296.6g

17.8g

16.1g

18.3g

4.9g

10.5g

5.1g

5.4g

0.2g

336mg

171mg

0.42g

29181IU

50.1mg

275mg

19.26mg

2317mg

  • 2 litres water
  • Knorr Brown Onion Soup
  • 1 small fresh ginger root finely grated
  • 30 g mixed exotic mushrooms
  • olive oil for frying
  • 400 g plain instant noodles
  • 4 cups pumpkin leaves thinly sliced
  • fresh coriander to garnish
  • fresh chilli to garnish
  • 1 Saute the mushrooms in a little olive oil for 5 minutes or until golden.
  • 2 Mix ¼ cup of water to the KNORR Brown Onion Soup to make a smooth paste, add the rest of the water.
  • 3 Add the onion soup mix to the sauteed mushrooms and bring to the boil.
  • 4 Add the noodles, pumpkin leaves (mekopu) and ginger to the broth and cook for 5 minutes or until the noodles are just tender.
  • 5 Serve the noodles in bowls, topped with the pumpkin leaves (mekopu) and broth.
  • 6 Garnish with the coriander and chilli.