Feel the warmth with our take on a tonkotsu-style ramen. A flavourful combo of tomato, soy sauce and ginger, make up the base of our broth. Topped with shimeji mushrooms, gochujang oil, fresh coriander and pak choi. Beautiful!
Sweet & Spicy Ramen
Sweet & Spicy Ramen
with pak choi, shimeji mushrooms & DIY gochujang oil
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Black Sesame Seeds
- Fresh Coriander
- Fresh Ginger
- Gochujang
- Julienne Carrot
- Low-Sodium Soy Sauce
- Pak Choi
- Ramen Noodles
- Shimeji Mushrooms
- Spring Onion
- Spring Onions
- Tomato Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
SPICY OIL & SEEDS
Place a pan over a medium heat and add the sesame seeds. Toast for 2-4 minutes until they begin to pop, shifting regularly, and set aside. Place the pan back on a medium-high heat with 30ml of oil. Once hot, remove from the heat and pour into a bowl with ½ the gochujang. Gently mix until the oil starts to turn a bright red colour. Strain the oil just before serving.
MUSHIES
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. Once hot, add the shimeji mushrooms and fry for 3-4 minutes until starting to brown, shifting occasionally. Season to taste and place in a bowl.
THAT’S SO RAMEN
Return the pot to a medium-high heat with a drizzle of oil. Once hot, add the ginger slices, the spring onion whites and ½ the fried mushrooms. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and the remaining gochujang (to taste) and fry for about 1 minute, shifting constantly. Add the diluted stock. Reduce the heat and leave to simmer for 5-7 minutes until all the flavours have combined.
PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add in the pak choi, cover with the lid, and steam for 3-5 minutes until wilted. Drain on paper towel and season.
BROTH
If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce and a sweetener of choice. Add the ramen noodles and cook for 2-3 minutes or until al dente. Remove from the heat.
WOW!
Bowl up a helping of the ramen. Drizzle over the gochujang oil and top with the pak choi, the remaining mushrooms, the boiled egg (if using) and the julienne carrot. Sprinkle over the sesame seeds, chopped coriander and spring onion greens. Simply stunning, Chef!
Black Sesame Seeds - 5ml
Gochujang - 15ml
Vegetable Stock - 5ml
Shimeji Mushrooms - 125g
Fresh Ginger - 20g
Spring Onion - 1
Tomato Paste - 10ml
Pak Choi - 100g
Low Sodium Soy Sauce - 20ml
Ramen Noodles - 50g
Julienne Carrot - 75g
Fresh Coriander - 4g
SPICY OIL & SEEDS
Place a pan over a medium heat and add the sesame seeds. Toast for 2-4 minutes until they begin to pop, shifting regularly, and set aside. Place the pan back on a medium-high heat with 60ml of oil. Once hot, remove from the heat and pour into a bowl with ½ the gochujang. Gently mix until the oil starts to turn a bright red colour. Strain the oil just before serving.
MUSHIES
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over medium-high heat with a drizzle of oil. Once hot, add the shimeji mushrooms and fry for 3-4 minutes until starting to brown, shifting occasionally. Season to taste and place in a bowl.
THAT’S SO RAMEN
Return the pot to a medium-high heat with a drizzle of oil. Once hot, add the ginger slices, the spring onion whites and ½ the fried mushrooms. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and the remaining gochujang (to taste) and fry for about 1 minute, shifting constantly. Add the diluted stock. Reduce the heat and leave to simmer for 5-7 minutes until all the flavours have combined.
PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add in the pak choi, cover with the lid, and steam for 3-5 minutes until wilted. Drain on paper towel and season.
BROTH
If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce and a sweetener of choice. Add the ramen noodles and cook for 2-3 minutes or until al dente. Remove from the heat.
WOW!
Bowl up a helping of the ramen. Drizzle over the gochujang oil and top with the pak choi, the remaining mushrooms, the boiled egg (if using) and the julienne carrot. Sprinkle over the sesame seeds, chopped coriander and spring onion greens. Simply stunning, Chef!
Black Sesame Seeds - 10ml
Gochujang - 30ml
Vegetable Stock - 10ml
Shimeji Mushrooms - 250g
Fresh Ginger - 40g
Spring Onions - 2
Tomato Paste - 20ml
Pak Choi - 200g
Low Sodium Soy Sauce - 40ml
Ramen Noodles - 100g
Julienne Carrot - 150g
Fresh Coriander - 8g
SPICY OIL & SEEDS
Place a pan over a medium heat and add the sesame seeds. Toast for 2-4 minutes until they begin to pop, shifting regularly, and set aside. Place the pan back on a medium-high heat with 90ml of oil. Once hot, remove from the heat and pour into a bowl with ½ the gochujang. Gently mix until the oil starts to turn a bright red colour. Strain the oil just before serving.
MUSHIES
Boil the kettle. Dilute the stock with 1L of boiling water. Place a pot over medium-high heat with a drizzle of oil. Once hot, add the shimeji mushrooms and fry for 4-5 minutes until starting to brown, shifting occasionally. Season to taste and place in a bowl.
THAT’S SO RAMEN
Return the pot to a medium-high heat with a drizzle of oil. Once hot, add the ginger slices, the spring onion whites and ½ the fried mushrooms. Fry for 2-3 minutes until fragrant, shifting constantly. Add the tomato paste and the remaining gochujang (to taste) and fry for about 1 minute, shifting constantly. Add the diluted stock. Reduce the heat and leave to simmer for 7-9 minutes until all the flavours have combined.
PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add in the pak choi, cover with the lid, and steam for 5-7 minutes until wilted. Drain on paper towel and season.
BROTH
If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce and a sweetener of choice. Add the ramen noodles and cook for 2-3 minutes or until al dente. Remove from the heat.
WOW!
Bowl up a helping of the ramen. Drizzle over the gochujang oil and top with the pak choi, the remaining mushrooms, the boiled egg (if using) and the julienne carrot. Sprinkle over the sesame seeds, chopped coriander and spring onion greens. Simply stunning, Chef!
Black Sesame Seeds - 15ml
Gochujang - 45ml
Vegetable Stock - 15ml
Shimeji Mushrooms - 375g
Fresh Ginger - 60g
Spring Onions - 3
Tomato Paste - 30ml
Pak Choi - 300g
Low Sodium Soy Sauce - 60ml
Ramen Noodles - 150g
Julienne Carrot - 225g
Fresh Coriander - 12g
SPICY OIL & SEEDS
Place a pan over a medium heat and add the sesame seeds. Toast for 2-4 minutes until they begin to pop, shifting regularly, and set aside. Place the pan back on a medium-high heat with 120ml of oil. Once hot, remove from the heat and pour into a bowl with ½ the gochujang. Gently mix until the oil starts to turn a bright red colour. Strain the oil just before serving.
MUSHIES
Boil the kettle. Dilute the stock with 1,2L of boiling water. Place a pot over medium-high heat with a drizzle of oil. Once hot, add the shimeji mushrooms and fry for 4-5 minutes until starting to brown, shifting occasionally. Season to taste and place in a bowl.
THAT’S SO RAMEN
Return the pot to a medium-high heat with a drizzle of oil. Once hot, add the ginger slices, the spring onion whites and ½ the fried mushrooms. Fry for 2-3 minutes until fragrant, shifting constantly. Add the tomato paste and the remaining gochujang (to taste) and fry for about 1 minute, shifting constantly. Add the diluted stock. Reduce the heat and leave to simmer for 7-9 minutes until all the flavours have combined.
PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add in the pak choi, cover with the lid, and steam for 5-7 minutes until wilted. Drain on paper towel and season.
BROTH
If the broth is too thick, add water in small increments until the desired consistency. Remove the ginger slices. Stir in the soy sauce and a sweetener of choice. Add the ramen noodles and cook for 2-3 minutes or until al dente. Remove from the heat.
WOW!
Bowl up a helping of the ramen. Drizzle over the gochujang oil and top with the pak choi, the remaining mushrooms, the boiled egg (if using) and the julienne carrot. Sprinkle over the sesame seeds, chopped coriander and spring onion greens. Simply stunning, Chef!
Black Sesame Seeds - 20ml
Gochujang - 60ml
Vegetable Stock - 20ml
Shimeji Mushrooms - 500g
Fresh Ginger - 80g
Spring Onions - 4
Tomato Paste - 40ml
Pak Choi - 400g
Low Sodium Soy Sauce - 80ml
Ramen Noodles - 200g
Julienne Carrot - 300g
Fresh Coriander - 15g
Woolies Products in this dish
