Japanese Ramen


Serves 4

  • 60g spice shot
  • 500g vegetable stock/ bone broth
  • 40g pak choi 20mm sliced
  • 60g 1/2 chestnut mushrooms
  • 1g fresh coriander
  • 2g fresh chilli slices
  • 2 whole egg soft boiled egg
  • 360g egg noodles (straight to wok)
  • 1 whole lime of lime juice
  • 5g ginger puree
  • 20g honey
  • 5g chilli puree


Pan fry chestnut mushrooms until cooked

Soft boil eggs cool and peel

For the ramen broth, add the spice shot, stock, lime juice, ginger puree, honey & chilli puree - simmer for 20 minutes

In a large bowl, place noodles on base, top with chestnut mushrooms & pak choi pour over the hot broth and top with the boiled eggs sliced in half

Garnish with loads of fresh coriander and sliced red chilli