Ramen is a Japanese broth with a combination of wheat noodles, meat/fish/tofu, boiled egg, vegetables and oriental flavours. You can buy it in loads of places but making one is very satisfying and as long as you keep to the traditional items as a base you can use up things you have available, like or can easily get on your way home. The broth is key as are wheat noodles but vary the rest making sure items are as fresh as possible. You can prepare some of it ahead and finish it off when you are ready to eat. This recipe is for 4 people at about 400 calories per person. The noodles are heavy carb calories so don’t go mad and if you use prawns or tofu and not meat it will save you some too.
- For the stock:
- 750ml light stock (chicken, vegetable or if you have it miso)
- 500ml water
- 2 garlic cloves
- 4 tbsp light soy sauce
- 1 tsp Worcester sauce
- 1/2 tsp Chinese five spice
- Pinch chilli powder
- 1 tsp white sugar
- 4 slices ginger
- For the topping:
- 400g pork fillet (marinated in soya and sprinkle of garlic granules – give it some umphs!)
- 400g ramen noodles
- 50g coriander leaves
- 4 spring onions, slices
- 2 hard boiled eggs, peeled and halved
- 4tbsp sweet corn, defrosted in boiling water
- 50g finely shredded kale, Chinese leaves, spinach or Bok Choy
- Sprinkle sesame seeds
What to do
- Fry the pork fillet in a hot pan and put aside to rest and be ready to slice thinly.
- Heat the noodles in hot water following packet instructions.
- Place all of the stock ingredients in a pan and bring to a gentle simmer.
- When you are ready to serve split the noodles into 4 bowls and cover with the strained stock.
- Top with the sliced meat and other toppings in attractive piles sprinkled with the sesame seeds.
- Don be afraid to add some chilli sauce or soy too to pep up the flavours.