Blue oyster mushroom ramen
2
Easy
10 minutes
15 minutesA quick, vibrant spin on ramen that doesn’t skimp on depth. Earthy blue oyster mushrooms, tender pak choi, crisp mangetout and buttery edamame poached in a fragrant mushroom stock form the base, poured over light cauliflower noodles. Finished with a drizzle of Asian chilli Szechuan pepper oil, this is comfort in a bowl but fast, fresh, and full of flavour.
Ingredients
Method
- 2 x 25 g sachets Woolworths mushroom liquid stock concentrate
- 1 L hot water
- 2 x 250 g punnets Woolworths blue oyster mushrooms, roughly torn
- 100 g pak choi, roughly chopped
- 125 g mangetout, roughly chopped
- 110 g Woolworths edamame beans
- 250 g Woolworths cauliflower noodles
- 2 T Woolworths Asian chilli Szechuan pepper oil, or to taste
Method
Ingredients
1. Mix the stock with the hot water in a saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes.
2. Add the mushrooms, pak choi, mangetout and edamame and poach gently until just tender.
3. Pour the broth over the cooked cauliflower noodles and drizzle with chilli oil.
Photography and videography: Jan Ras and Shavan Rahim
Videography: Kaylene Sauls
Production: Abigail Donnelly and Bianca Jones
Food assistant: Bianca Jones
Motherbud Mushrooms is a trailblazer in sustainable, saleable vertical mushroom farming in South Africa. Committed to innovation, environmental care and empowering women in agriculture, Motherbud grows high-quality blue oyster and lion’s mane mushrooms for Woolworths on a smallholding at the foot of the Groot Drakenstein Mountain. These fresh, locally grown mushrooms bring unique flavours and textures to your kitchen – a delicious way to support regenerative farming and community upliftment.
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