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My kinda mushroom ramen recipe

My kinda mushroom ramen recipe

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Jamie says: "You can use any type of mushrooms in this easy mushroom ramen recipe" See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 370 calories / serving
  • Healthy

Ingredients

  • 400g mushrooms
  • 6cm piece of ginger
  • bunch of spring onions
  • 4 garlic cloves
  • olive oil
  • 2 tbsp reduced-salt soy sauce
  • 1.5ltrs organic vegetable stock
  • 4 large free-range eggs
  • 300g fine egg noodles
  • 2 pak choi
  • sesame seeds (optional)
  • chilli sauce (optional)

Each serving contains

  • Energy

    1550kj
    370kcal
    19%
  • Fat

    6g 9%
  • Saturates

    1g 6%
  • Sugars

    4g 4%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 61.7g Protein 16g Fibre 3.9g

Method

Jamie Oliver 155x255

  1. 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.
  2. 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.
  3. 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.
  4. 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.
See more Jamie Oliver recipes

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