Simple Ramen

Recipe by
Simon Johnson




  • Ramen

  • 500g fresh ramen noodles
  • Tasman Sea Salt
  • 1L Aneto Chicken Broth
  • 2 spring onion stalks, save the bulbs for soup
  • 3 tbsp Yamato Soy Sauce Raw
  • 200g enoki mushrooms
  • 200g shemeji mushrooms
  • To serve

  • black or white sesame seeds
  • 2 Spring onion stems, chopped
  • shredded seaweed
  • Colonna Chilli Oil


  1. Bring a large pot of salted water to boil and cook ramen noodles for 2 mins, being sure they retain their chewy al dente texture. Drain off any excess water and set aside.
  2. Heat the broth in a large saucepan, over a gentle heat. Add the spring onion stalks to the pot, along with 3 tablespoons of soy sauce. Bring soup to a gentle simmer.
  3. Gently poach shemeji mushrooms in the simmering broth for a couple of minutes.
  4. Divide noodles between bowls and ladle broth over the top along with shemeji mushrooms and garnish with enoki mushrooms.
  5. Add chopped spring onion, sesame seeds, shredded seaweed and finish with a few drops of chilli oil on top of the broth.

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