Gaz Oakley ramen

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Step 1

For the broth, place a large saucepan over a medium heat & add a little oil followed by the whole tomatoes. Let the tomatoes cook away for 5 minutes, letting them go golden. Next add the onion, celery, leek, carrots & mushrooms. Sauté for 15 minutes or until they’re all golden brown & everything has melted down. Add the lemon grass, chilli, garlic, ginger & a pinch of sea salt. Keep sautéing for a few minutes before deglazing the pan with the rice wine, tomato puree & soy sauce.

Step 2

Cook the mix for another two minutes before adding the boiling water, star anise, dried mushrooms & nori

Step 3

Let the broth bubble away for at least 90 minutes over a low heat, stirring every now and then. Strain the broth through a fine sieve into another saucepan & just before serving stir through the coconut milk & miso paste.

Step 4

For the mushroom mince, sauté the mushrooms in a large non stick pan until they are golden & slightly crisp. Meanwhile grill or roast your spring onions (scallions) until lightly charred.

Step 5

When the mushrooms & spring onions are cooked, place them onto your chopping board & chop finely. Place them back into the pan, this time over a high heat. After a couple minutes of cooking add the ponzu (lemon soy sauce), maple syrup, garlic & chilli flakes. Stir fry for a further 5 minutes before serving

Step 6

First toss your noodles in a little chilli oil and sesame oil then bowl up. Pour over lots of broth, then top each bowl with lots of mushroom mince, grilled vegetables, chopped spring onion, sesame seeds & more chilli oil.