Details
Ramen
Japanese
12$
A Japanese noodle soup, ramen has grown in popularity outside of Japan in the last decade and it's easy to see why. In its simple form, it's a rich meat (or occasionally fish) broth, flavoured with soy or miso and served with toppings such as mushrooms, seaweed, sesame seeds, spring onions and soft-boiled egg. As with most dishes, there are regional varieties too, including the most popular tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido.
Details
- Cuisine: Japanese
- Recepie type: Ramen
- Difficulty: Hard
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 1
Ingredients
- 150 g packet miso ramen noodles (or plain noodles)
- 1 handful frozen peas, or any vegetables you have lurking in the fridge (carrots, sugarsnap peas, corn, bean sprouts, finely shredded cabbage, courgette etc)
- 1 egg
- 1 tbsp red or brown miso paste (if using plain noodles)
- 1 fresh green chilli, sliced
- 1 spring onion, sliced and placed in a bowl of iced water for a few minutes
- 1 pinch black or white sesame seeds
- 1 tsp toasted sesame oil, to taste
- 1 handful Japanese dried nori seaweed, to serve (optional)
Recipes
- Cook the ramen noodles according to the packet instructions, adding the frozen peas (or whichever vegetables you opt for) to the pan so they cook at the same time.
- Cook the egg by poaching it in the broth (whisk it in a bowl first then pour it into the broth or crack it in), boiling it whole in a separate pan, or giving it a quick fry.
- Add the miso paste to the noodle cooking liquid (if cooking plain noodles) and stir through.
- Remove from the heat and garnish with the chilli, drained spring onion, sesame seeds, sesame oil and any other toppings you like.
- The egg goes on last if you cooked it separately, along with the seaweed (if using).