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WILD MUSHROOMS & HALLOUMI RAMEN WITH SOFT BOILED EGG

  • Jun 14
  • 2 min read

Comforting ramen packed with umami-rich mushrooms, crispy halloumi, tender pak choi and a perfectly soft-boiled egg.


Ingredients

Broth

  • 1 tbsp sesame oil

  • 1 onion, finely sliced

  • 3 garlic cloves, crushed

  • 20g ginger, sliced

  • 300g mixed wild mushrooms (shiitake, oyster, chestnut)

  • 1.5 litres vegetable stock

  • 3 tbsp soy sauce

  • 1 tbsp white miso paste

  • 1 tbsp mirin

  • 1 tsp chilli flakes

  • 1 tsp brown sugar

Halloumi

  • 250g halloumi, sliced into thick batons

  • 1 tbsp sesame oil

Noodles & Vegetables

  • 300g ramen noodles

  • 2 pak choi, quartered lengthways

  • 100g sugar snap peas

  • 4 soft-boiled eggs

  • 2 spring onions, finely sliced

  • 1 red chilli, sliced

  • Fresh coriander

  • Sesame seeds


Soft-Boiled Eggs

Ingredients

  • 4 eggs

Method

  • Bring a pan of water to the boil.

  • Carefully lower in the eggs.

  • Cook for 6½ minutes.

  • Transfer immediately to iced water.

  • Peel once cool.

  • Slice in half before serving.


Method

1. Make the Broth

  • Heat sesame oil in a large saucepan.

  • Add onion, garlic and ginger.

  • Sweat for 3–4 minutes.

  • Add the wild mushrooms and cook until lightly caramelised.

  • Stir in soy sauce, mirin, miso paste, chilli flakes and brown sugar.

  • Pour in vegetable stock.

  • Simmer gently for 20 minutes.

2. Cook the Halloumi

  • Heat sesame oil in a frying pan.

  • Fry halloumi until golden brown and crispy on all sides.

  • Remove and keep warm.

3. Cook the Vegetables

  • Add pak choi and sugar snap peas to the broth.

  • Simmer for 2–3 minutes until tender but still vibrant.

4. Cook the Noodles

  • Cook ramen noodles according to packet instructions.

  • Drain and divide between four bowls.

5. Assemble

  • Ladle the hot broth over the noodles.

  • Arrange the mushrooms and pak choi on top.

  • Add crispy halloumi.

  • Place two halves of a soft-boiled egg in each bowl.


Garnish

  • Spring onions

  • Fresh coriander

  • Sesame seeds

  • Red chilli

  • Chilli oil (optional)

  • Lime wedge


Punk Chef Tip

Roast half of the wild mushrooms separately at 220°C for 10–12 minutes until crispy and use them as a topping. Combined with the soft egg yolk and salty halloumi, it gives the ramen incredible texture and depth.

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