- Total time: 40 mins
- Prep: 20 mins
- Cook: 20 mins
- Yield: 4 Servings
What is ramen?
Chinese wheat noodles are used in the Japanese dish ramen, which is also served with toppings including pork, nori, menma, and scallions. The broth is often seasoned with miso or soy sauce and has either a beef or fish basis.
Ingredients
- 700ml chicken stock
- 3 garlic cloves, halved
- 4 tbsp soy sauce, plus extra to season
- 1 tsp Worcestershire sauce
- a thumb-sized piece of ginger, sliced
- ½ tsp Chinese five spice
- pinch of chilli powder
- 1 tsp white sugar (optional)
- 375g ramen noodles
- 400g sliced cooked pork or chicken breast
- 2 tsp sesame oil
For the Garnish
- 100g baby spinach
- 4 tbsp sweetcorn
- 4 boiled eggs, peeled and halved
- 1 sheet dried nori, finely shredded
- sliced green spring onions or shallots
- sprinkle of sesame seeds
Steps to make ramen
- Mix the chicken stock, 3 halved garlic cloves, 4 tablespoons of say sauce, 1 teaspoon of Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five-spice, a pinch of chili powder and 300 ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
- Cook 375 grams of ramen noodles following the pack instructions, then drain and set aside.
- Slice 400 grams of cooked pork or chicken, fry in 2 teaspoons of sesame oil until just starting to brown, then set aside.
- Divide the noodles between four bowls. Top each with a quarter of the meat, 25 grams of spinach, 1 tablespoon of sweetcorn, and two boiled egg halves each.
- Strain the stock into a clean pan, then bring to the boil once again.
- Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.
