The perfect Meat-free Monday meal, this dish is not only delicious but also incredibly nutritious thanks to pumpkin leaves (mekopu), one of our Future 50 Foods. Get creative in the kitchen with a mix of exotic and local flavours in this mushroom and pumpkin leaf (mekopu) ramen recipe. Ingredients: 2 litres of water Knorr brown onion soup 1 small fresh ginger root, finely grated 30 g of mixed exotic mushrooms olive oil for frying 400 g plain instant noodles 4 cups of pumpkin leaves (mekopu), thinly sliced or replaced with 4 cups (120g) baby spinach leaves. fresh coriander to garnish fresh chillies to garnish Chef’s Tip* Add a halved soft-boiled egg to each bowl, if desired.