Ramen still is one of my favourite foods! It's actually very simple to make as it's simply cooking whatever you like in a broth with some noodles. There's no correct way to create a ramen broth, as long as its rich and full of flavour, whatever you add with it will taste amazing. Traditionally it's always made with 'Dashi' which forms the base of majority of Japanese soups and broths and is a quintessential Japanese flavour. Made from seaweed and bonito flakes, it is hard to come by though. But a good vegetable or chicken stock cube can work just as well.
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Itadakimasu!
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0:10 Prep - 0:20 Cook - 2 Serve
Ingredients:
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2 Eggs
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2 serves Ramen Noodles
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2 Pak Choi
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Handful of Mange tout
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3 Spring Onions (sliced)
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Handful of Beansprouts
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1 Veg Stock cube
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Fish Sauce
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Miso Paste
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Sesame oil
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2 cloves garlic (chopped)
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Thumb fresh ginger (roughly chopped)
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1/4 tsp. Chilli Flakes
Method:
1 In a sauce pan, bring around a litre (2 large glasses) of water to the boil, throw in the garlic, ginger, chilli flakes, 1 tsp. miso paste, 1 tbsp. Fish sauce, the stock cube and a tsp. sesame oil and reduce to a simmer. This is your ramen broth.
2 Boil the eggs for around 7 minutes in the broth for a runny yolk, then run under cold water and leave to cool, you will peel these just before you serve.
3 Strain the liquid to remove any large bits of ginger or garlic. Return and continue to simmer. Place the Pak Choi in the broth whole with the leaves facing up. Add the noodles, and the mange tout, then push the tops of the Pak Choi into the pan and place a lid on the top to steam. Cook for around 6 minutes then turn off the heat.
4 Remove the Pak Choi and slice of the bottom off each and place in a large bowl. Add the mange tout and the noodles, then pour over the remaining broth so it just covers the noodles.
5 Peel the eggs and carefully slice in two so the yolk doesn't run out and arrange on top of the noodles. Sprinkle over the spring onions and add some beansprouts.