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Simple Ramen

Simple Ramen

This quick & easy ramen dish brings together the flavours of Aneto Chicken Broth, Yamato Raw Soy Sauce and Colonna Chilli Oil to make a satisfying meal in minutes.
Course Main Dish



  • 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


  • 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.
  • 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.
  • Gently poach shemeji mushrooms in the simmering broth for a couple of minutes.
  • Divide noodles between bowls and ladle broth over the top along with shemeji mushrooms and garnish with enoki mushrooms.
  • Add chopped spring onion, sesame seeds, shredded seaweed and finish with a few drops of chilli oil on top of the broth.