eCook Meal
Sweet & Spicy Ramen
with pak choi, shimeji mushrooms & DIY gochujang oil
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R458.77
for 4 servings · R114.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Gochujang needs 60 mlGochujang Sweet Potato Kit 670 g R69.99 · whole pack (size can't be divided)R69.99
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Shimeji Mushrooms needs 500 gShimeji Mushrooms 150 g 150 g at R38.99 · 3.3× packsR129.97
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Fresh Ginger needs 80 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 23% of packR22.85
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Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
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Ramen Noodles needs 200 gVeggie Ramen Noodles with Soy and Ginger Dressing and Chilli Crunch 270 g 270 g at R59.99 · 74% of packR44.44
Not in the Woolies basket — source these elsewhere:
- Low Sodium Soy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Carrot, Fresh Coriander, Ginger, Gochujang, Low-Sodium Soy Sauce, Pak Choi, Ramen Noodles, Shimeji Mushrooms, Spring Onion, 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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Sweet & Spicy Ramen?
Black Sesame Seeds, Carrot, Fresh Coriander, Ginger, Gochujang, Low-Sodium Soy Sauce, Pak Choi, Ramen Noodles, Shimeji Mushrooms, Spring Onion, Tomato Paste, Vegetable Stock
How many calories does Sweet & Spicy Ramen have?
430 calories
How much fat content does Sweet & Spicy Ramen have?
grams