Serves: 6
Cooks in: 120 minutes
Difficulty: 5/10
Can be gluten free



1 Onion, quartered

2 Sticks Celery, chopped small

1/2 Bulb Garlic, crushed 

1 Leek, chopped small

2 Carrots, chopped small

250g Shiitake Mushrooms 

2 Tomatoes 

2 Sticks Lemon Grass, bashed  

1 Chilli, halved 

Thumb-sized Piece Ginger 

1/4 cup/60ml Chinese Rice Wine 

3 tbs Soy Sauce 

3 tbs Tomato Puree 

6 cups/1.5L Boiling Water

1/2 cup/20g Dried Mushrooms

2 Sheets Nori

1 Star Anise

1 cup/250ml Coconut Milk 

1 tbs Miso Paste

Mushroom Mince 

300g Mushrooms, of your choice, I used oyster 

6 Spring Onions 

1/4 cup/60ml Ponzu (Lemon infused Soy Sauce)

1/4 cup/60ml Maple Syrup 

3 Cloves Garlic, sliced fine

1 tbs Gochugaru (Chilli Flakes)

My Dad’s Chilli Oil 

5 cloves Garlic 

1/4 White Onion 

2 cups/500ml Flavourless Oil, like sunflower

Thumb-sized Piece Ginger, minced

2 cups/150g Dried Chilli Flakes 

1 heaped Tbs Dried Garlic

1 heaped Tbs Dried Onion 

1 Tbs Fermented Black Soy Beans, chopped small (optional ingredient)

1 tbs All Purpose Seasoning 

1 tbs Brown Sugar

2 tsp Sea Salt 

2 Cardamon Seeds 

Serve with 

Seared Pak Choi 

Seared Asparagus 

Spring Onion, chopped

Sesame Seeds 

Noodles, tossed in chilli oil 



For the broth, place a large saucepan over a medium heat & add a little oil followed by the whole tomatoes. Let the tomatoes cook away for 5 minutes, letting them go golden. Next add the onion, celery, leek, carrots & mushrooms. Sauté for 15 minutes or until they’re all golden brown & everything has melted down. Add the lemon grass, chilli, garlic, ginger & a pinch of sea salt. Keep sautéing for a few minutes before deglazing the pan with the rice wine, tomato puree & soy sauce. 

Cook the mix for another two minutes before adding the boiling water, star anise, dried mushrooms & nori.

Let the broth bubble away for at least 90 minutes over a low heat, stirring every now and then. 

Strain the broth through a fine sieve into another saucepan & just before serving stir through the coconut milk & miso paste. 

Mushroom Mince

For the mushroom mince, sauté the mushrooms in a large non stick pan until they are golden & slightly crisp. Meanwhile grill or roast your spring onions (scallions) until lightly charred. 

When the mushrooms & spring onions are cooked, place them onto your chopping board & chop finely. Place them back into the pan, this time over a high heat. After a couple minutes of cooking add the ponzu (lemon soy sauce), maple syrup, garlic & chilli flakes. Stir fry for a further 5 minutes before serving. 

My Dad’s Chilli Oil 

Heat the oil gently in a small saucepan over a low heat with the garlic & onion. Leave to infuse for 5 minutes. 

Meanwhile add all the rest of the ingredients to a mix bowl and stir well. When the oil has infused, carefully pour it into the bowl & stir really well. 

Transfer the chilli oil to a jar once cooled & store in your fridge for up to a month. 

To finish the ramen

First toss your noodles in a little chilli oil and sesame oil then bowl up. Pour over lots of broth, then top each bowl with lots of mushroom mince, grilled vegetables, chopped spring onion, sesame seeds & more chilli oil.