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All photos copyrighted by Samuel Dore www.bursteardrum.net for BSLBT and Hungry Gap Production also Jason Steadman Photography and Rinkoo Barapaga


halloumi, sesame and wild mushroom ramen

This Japanese ramen noodles is full of punchy mushroom flavour in the broth which make this perfect light lunch or dinner that you don't feel heavy on the stomach, It got a great texture with some fried halloumi, this comforting dish is an impressive entertaining dish.



For the wild mushroom ramen:

- 40g dried wild mushrooms

- 250g shiitake mushrooms, clean and sliced

- 1 shallot, finely chopped

- 2 garlic cloves, minced

- 4cm fresh ginger, sliced

- 1 litre chicken stock

- 2 tbsp miso paste

- 2 tbsp tamari

- 1 tbsp sesame oil

- 400g udon noodles, pre-boiled

For the halloumi:

- 400g halloumi cheese

- 20g sesame seeds, coated lightly

- 4 tbsp sesame oil

For the garnish:

- 2 eggs, boiled for 4 minute, white is firm but yolk is soft

- 2 pak choy, trimmed and remove the leaves

- 4 spring onions, trimmed, very thin sliced

- dried flaked chilli (optional)

- sesame oil, drizzle (optional)


  • WILD MUSHROOM BROTH: In a bowl pour in 1 cup of boiling water with 40g dried mushrooms, stir together then set aside to steep while you prepare the remaining of the broth ingredients.

  • In a large pot, warm 1 tbsp sesame oil over medium heat. Add the onions and cook for 3 minutes until soft. Then add the garlic, ginger, shiitake mushrooms and continue to cook for another 5 minutes, then pour in the chicken stock and bring to the boil.

  • Pour into the stock the steep rehydrated dried mushrooms, miso paste, tamari and whisk until everything is combined, bring to boil then reduce to simmer for further 10 minutes.

  • Once the broth is infused after 10 minutes as drain the mushroom broth, but reserve the shiitake mushrooms for the finish dish, keep the liquid on medium heat and simmer.

  • FOR THE UDON NOODLES: Bring a separate pot of salted water to the boil over medium heat. Add the Udon noodles and cook as directed. Strain and set aside.

  • FOR THE HALLOUMI: In a frying pan, toast the sesame seeds till lightly brown then reserve until further needed. In the same frying pan as add 4 tbsp of sesame oil over medium heat, fry the halloumi until crispy, nice golden colour.

  • TO SERVE: In a large bowl, add the Udon noodles then use a ladle pour the hot mushroom broth over the Udon noodles, decorate the top with fried halloumi, pak choy, soft boil egg then sprinkles sesame seeds, spring onion and chilli flakes. Finish with a drizzle of sesame oil.