Sweet & Spicy Ramen

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

with pak choi, shimeji mushrooms & DIY gochujang oil

4.5

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Paper Towel
Photo of Sweet & Spicy Ramen
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

Frequently Asked Questions

What is the preparation time for Sweet & Spicy Ramen?

The preparation time for Sweet & Spicy Ramen with pak choi, shimeji mushrooms & DIY gochujang oil is between 20 and 35 minutes.

What is the total time required to make Sweet & Spicy Ramen with pak choi, shimeji mushrooms & DIY gochujang oil?

The total time required to make Sweet & Spicy Ramen with pak choi, shimeji mushrooms & DIY gochujang oil is between 40 and 55 minutes.

How many servings does Sweet & Spicy Ramen provide?

4 servings

What are the main ingredients in Sweet & Spicy Ramen?

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

What is the nutritional information of Sweet & Spicy Ramen?

Calories: 430, Carbs: 65 grams, Fat: grams, Protein: 15.2 grams, Sugar: 14.3 grams, Salt: 2274 grams

How do I prepare Sweet & Spicy Ramen?

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! 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. 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. 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.

What should be prepared from my kitchen to make Sweet & Spicy Ramen?

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

How many calories does Sweet & Spicy Ramen have?

430 calories

How much fat content does Sweet & Spicy Ramen have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Tomato Paste 70 g

Tomato Paste 70 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Tomato Paste 140 g

Tomato Paste 140 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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