May 20, 2017

Lamb Mushroom & Seaweed Ramen Soup

Lamb Mushroom & Seaweed Ramen Soup

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  • 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

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.




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