Oyster mushroom ramen with venison broth

It’s the year of the mystery box 📦⁠

🔥I’m focusing on cooking challenges, learning new skills from the chefs, and trying out new (at least to me) ingredients. ⁠

🥬The wonderful @the.oma.kitchen sent me mystery box Vol. 7, entitled ‘Sustainability in Food’. This box is curated by @ivanjd, Chef Director at Native Restaurants @eatnative ⁠in London and soon to on Osea Island (If you watched ‘The Third Day’ with Jude Law, you’ll recognise it).⁠

Box 7 showcases local producers that are leading the way in regenerative farming and offer an opportunity to consider where your food comes from and what impact it has on our world. ⁠

Ivan’s Sustainable Selection includes a venison shoulder, fava bean flour, the fabulously named Devil’s Mortar, Smoked Rapeseed Oil, Dried Meadowsweet, Grey Oyster Mushrooms and a booklet (using recycled paper) on Sustainability in Food. You also get a link to an online Members’ area, providing video inspiration from Ivan and a more info on the ingredients.⁠



So, to start, I made an oyster mushroom ramen with venison broth…

Ingredients

Pack of oyster mushrooms, brushed clean and torn into bitesize pieces

Vegetable oil

Sea salt

1 L hot venison broth (https://www.mandr-homedelivery.co.uk)

1 carrot, peeled and cut into fine strips

Pack of ramen noodles

Ramen eggs

Soy sauce 100 g

Water 100 g

Caster sugar 20g 


3 eggs

Miso sauce

100 g white miso

20 g soy sauce

50 g mirin

1 inch ginger, peeled and finely grated

To finish

Aleppo pepper flakes (or chilli flakes)

2 spring onions, sliced

Toasted sesame oil

Fresh ginger, peeled and cut into fine strips

Fresh red chilli, sliced thinly

Serves 3

  1. Cook 3 soft boiled eggs (6 mins in boiling water then cool under a running tap before peeling).
  2. Mix the soy, water and the sugar, and add the peeled eggs. Ideally leave overnight, or for a few hours. Cut in half.
  3. Mix the miso sauce ingredients until smooth.
  4. Heat a frying pan and add a splash of vegetable oil. When hot, add the mushrooms, turning occasionally. Cook for about 6-8 minutes, until the stems are tender and the mushrooms have started to caramelise. Season with sea salt flakes and black pepper.
  5. While the mushrooms are cooking, add the carrot to the venison broth and gently heat until near simmering. Cook the noodles (follow the pack instructions).
  6. Divide the miso sauce between three soup bowls and pour the hot stock equally on top. Whisk until the miso has blended into the stock. Top with the drained noodles, mushrooms, eggs, spring onions and ginger. Sprinkle with a little Aleppo pepper and add a few drops of toasted sesame oil.

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