The Harvest


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 wakami seaweed

200 g ramen noodles (cooked as per packet)

2 soft boiled eggs

4 stalks shallots

1 bunch fresh coriander

1 tbs 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 lest 30 minutes.

To make ramen broth in a heavy pot on a medium heat add sesame oil the lamb balls and cook until coloured, 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 wakami seaweed and lamb balls then simmer for 15, taste then season 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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