My kinda mushroom ramen
Jamie says: "You can use any type of mushrooms in this easy mushroom ramen recipe"
- Preheat the oven to gas 4, 180°C, fan 160°C. Finely slice the mushrooms and place in a large roasting tray. Peel and finely slice the ginger, trim and slice the spring onions, reserving the green tops, and peel and bash the whole garlic cloves. Add everything to the roasting tray, mix with 1 tbsp olive oil and a pinch of salt and pepper. Roast for 30 mins or until gnarly.
- Remove the tray from the oven, add the soy sauce and pour over 200ml of the hot stock, scraping all the sticky bits up from the bottom of the tray. Transfer everything to a large saucepan with the remaining stock and simmer on a low heat.
- Meanwhile, boil the eggs in a large pan of boiling water for 6 mins. Remove the eggs using a slotted spoon and cool slightly under running water. Peel the eggs and cut in half. Cook the noodles in the egg water to pack instructions, then remove to serving bowls with tongs. Blanch the pak choi for 1 min in the noodle water, drain and slice in half lengthways.
- Add 2 egg halves and half a pak choi to each bowl. Ladle over the broth. Scatter over the reserved spring onion tops, and sesame seeds and chilli sauce, if you like.
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