Bringing restaurant quality Ramen to your home! Perfect at-home recipe for when you are cooped up and looking for a fun recipe to warm your soul!

Serves 4 


  • 4 medium eggs
  • 1L carton Ocean’s Halo Ramen Broth
  • 200 ml Ocean’s Halo No Chicken Broth
  • handful dried shiitake mushrooms
  • 2 tbsp. Ocean’s Halo No Soy Sauce
  • 1 tbsp. caster sugar
  • 1 Package Ocean’s Halo Ramen Noodles
  • 150 g beansprouts
  • 4 baby pak choi, halved lengthways
  • 2 tsp. vegetable oil
  • 250 g pork mince
  • 2 tbsp. chilli bean sauce or sriracha hot sauce
  • 2 spring onions, finely chopped plus extra to garnish


(Optional) For soy-marinated eggs, heat 5tbsp each soy sauce and water with 1tbsp sugar in a small pan, stirring to dissolve sugar. Cool, then put into a food bag with peeled, soft-boiled eggs; seal and chill for at least 4hr (or up to 2 days).


Bring a small pan of water to a boil. Add eggs, reduce heat to low and simmer gently for 6min. Drain and put into a large bowl of cold water to stop the cooking. Peel, rinse and set aside.

Combine ramen broth and stock in a medium pan, add mushrooms, bring to a gentle simmer, then reduce heat to as low as possible and keep warm. In a small bowl, mix the soy sauce and sugar until dissolved; set aside.

Cook noodles in a large pan of salted water according to packet instructions, adding beansprouts for final 30sec of cooking. Drain and rinse under cold water; drain again. Divide between 4 deep bowls and top with baby pak choi.

Heat oil in a frying pan over high heat. Add mince and fry for 3-4min until opaque, stirring to break up any lumps. Add chili bean sauce/sriracha and spring onions; stir-fry for 3min.

Remove hot broth from heat and stir in soy mixture. Top noodle bowls with pork mince, then pour in the hot broth. Halve eggs lengthways and add to the bowls. Garnish with spring onions and serve.


Original recipe here: