Jammy Ramen

Why ‘jammy’? Well… this bangin’ ramen recipe uses up those leftovers and elevates them into a punchy bowl of nourishing noodles. Topped off with shredded chicken and a halved soft-boiled +Multi-Vit Enriched egg, you’ll be coming back for a second helping of this tasty ramen.

1 hour

Serves 4

Nutritional Information

Calories 671
Protein 39.8
Fat 18.0
of which saturates 4.0
Carbohydrate 88.5
of which sugars 7.3
Fibre 3.0

Home » Recipes » Jammy Ramen

Ingredients

  • 15g dried mushrooms
  • 2l boiling water
  • 4 Enriched eggs
  • 1 tablespoon groundnut oil
  • 1 large onion, finely sliced
  • 6 cloves garlic, roughly chopped
  • 3cm piece fresh ginger, finely grated
  • 400g mixed mushrooms (oyster, shiitake or other exotic mushrooms)
  • 2 tablespoons white miso paste
  • 1 tablespoon tahini
  • 2 tablespoons low-salt soy sauce
  • 1 tablespoon mirin
  • 200g ramen or fine egg noodles
  • 150g leafy seasonal greens, finely sliced
  • 200g leftover cooked chicken
  • 2 tablespoons sesame seeds, toasted
  • Coriander leaves, lime wedges, sliced chilli or chilli oil, to serve

Method

  1. Put the dried mushrooms in a large jug and pour over 2 litres of boiling water. Leave to one side.
  2. Heat the oil in a large deep-frying pan or wok over a medium-low heat. Add the onion and garlic, cover with a lid and cook for 15 mins, stirring regularly. Remove the lid, add the ginger, and cook for a final 10 mins, until beginning to caramelise.
  3. Meanwhile heat a large frying pan over a high heat. Dry fry the mushrooms for around 5 mins, in batches until all the moisture has been released and they are beginning to char. Remove to a plate and drizzle over 1 tablespoon soy.
  4. Finely chop the soaked mushrooms and put to one side. Pour the mushroom water over the softened onions. Bring to a simmer and reduce the heat to low.
  5. Combine the chopped soaked mushrooms, miso paste, tahini, soy sauce and mirin in a bowl with 1 tablepoon broth. Whisk into the broth and keep on a low heat as you cook the eggs.
  6. Boil the eggs for 7 mins in a pan of boiled water, until jammy and soft. Drain. Run under cold water and then peel.
  7. Add the noodles and leafy greens to the ramen broth and cook for 2-3 mins. Tip in the leftover cooked chicken and reheat for a couple of mins.
  8. Divide the noodles and broth between the bowls. Top with the charred mushrooms and halved boiled eggs. Finish with toasted sesame seeds, coriander leaves, red chilli, and a squeeze of lime juice.

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