Ramen is a ridiculous meal, really. A random collection of very nice but sort of unrelated foods, all swimming in a broth that is either deeply bland, or yummy and flavourful.
The key here, folks, as you may have guessed, is the broth. I learned the hard way that you can’t just dissolve an OXO cube and float a load of stuff and some noodles in it. You’ve got to spend time on your broth. So make sure you have a chicken carcass from a whole roasted chicken or some marrow bones or something lying around from a previous meal taking up surplus space before you plan to make ramen. You’ll need to boil these bones down with some onion, carrot, celery, or really whatever you have lying around that will add flavour to the broth. Then once you’ve seived out your lumps and skimmed off the fat, you can use your broth to make a delicious light meal that will make you feel warm and comforted but not full and icky. Super healthy food here, guys.
Ingredients (serves two)
- 1 litre chicken/pork broth (made as per above vague instructions)]
- 2 portions ramen noodles
- 1 tsp coconut oil
- 10 raw, shelled king prawns
- 1 soft boiled egg
- 2 pak choi
- assorted exciting mushrooms (I used chestnut and oyster)
- 4 spring onions
- 2 pinches of chilli powder
- Put your stock in a pan on the hob and get it steadily heating, ready to use whilst you quickly prepare the rest of your ingredients
- Soft boil an egg in another, small pan. 7 Minutes is about right, I find.
- Another pan! I never said ramen was a washing-up-free zone. Boil your ramen noodles. Normally they come with little bits of paper wrapped round each portion so you don’t have to measure. If yours aren’t then I imagine you’d use something like 75g for two people. If in doubt, round it up to an even 100g. Undercatering is the devil in disguise.
- Now quickly fry the prawns in some coconut oil, followed by the pak choi, then the mushrooms. No need to add more oil each time, 1tsp should be enough in a non-stick pan. Set each of these components aside on a hot plate (like a plate that you’ve heated up, not a cooking hot plate).
- Remove the eggs from their pan, run under cold water and (CAREFULLY!!!!!) peel. Slice (CAREFULLY!!!!!!!!) in two.
- Ladle broth out, then plop in your noodles (straight from their water, no need to drain) and arrange the rest of your ingredients artistically, with the chopped spring onions and a few pinches of chilli powder as a garnish.
BEHOLD!!! You have made yourself a delicious and comforting bowl of random stuff. Enjoy!