Lamb Mushroom & Seaweed Ramen Soup

• 300g Lamb Mince
• 1 Chilli, minced
• 1 Garlic, minced
• 1 tablespoon Sesame seeds
• 5 Shitake mushrooms, minced
• 1 Lt stock
• 2 tablespoons fresh ginger
• 2 tablespoons Garlic
• 1 cup mixed mushrooms, cleaned
• 2-3 tablespoons Soy
• 2 teaspoons mirin
• 2 tablespoons Sesame oil
• 6 Dried shitake mushrooms
• 50g Dried wakame seaweed
• 200 g ramen noodles (cooked as per packet)
• 2 soft boiled eggs
• 4 stalks shallots
• 1 bunch fresh coriander
• 1 tbsp peanuts
• 2 sheets nori

• In a mixing bowl add lamb, chili, garlic, sesame seeds and minced mushrooms and mix well. Using damp clean hands roll lamb into 50g balls and refrigerate for at least 30 minutes.
• To make ramen broth in a heavy pot on a medium heat add sesame oil the lamb balls and cook until colored, then remove and let rest.
• In the same pot add garlic, ginger and fresh mushrooms and cook until tender then deglaze the pot with soy and mirin, cook down for 2 minutes.
• Add stock dried mushrooms and wakame seaweed and lamb balls then simmer for 15, taste then seasons with salt and pepper.
• In two serving bowls add ramen noodles, shallots, and fresh coriander then using a ladle top with lamb balls and broth.

• Garnish with peanuts and nori and enjoy

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