21 May 2017

digitalraven: (JuJu)

My previous ramen recipe was vegan. It’s also bloody lovely. But ramen is one of those dishes that varies a lot, and sometimes—especially on a grey day—I crave the flavour of ramen cooked in a meat stock.

Serves 1
Prep time 10 minutes
Cook time 10 minutes

Ingredients

Ramen

  • 1l boiling water
  • 1 pork or beef stock cube
  • 1 tbsp maggi liquid seasoning
  • 1 egg
  • 2 scallions, sliced, whites and greens separated
  • 50g (1/2 pack) shiitake mushrooms, sliced
  • 75g (1/4 pack) beansprouts
  • 1 pack instant ramen
  • 125g (1/4 pack) spinach
  • 1/2 small carrot, peeled and grated
  • Chili-garlic sauce, to taste

Method

  1. Stick 500ml of water in a small pan over a high heat to get a rolling boil.
  2. While that’s heating, put the rest of the water in a pan with the stock cube and maggi. Bring to a fast simmer and stir until it’s all dissolved and incorporated.
  3. Stick the beansprouts, mushrooms, and scallion whites into the broth. Stir.
  4. Put the egg into the boiling water, and cook for six minutes.
  5. With 4 minutes to go, add the ramen to the broth. Stir occasionally.
  6. Remove the egg and run under cold water.
  7. Decant noodles and broth into a large bowl. Top with spinach, carrot, and scallion greens, leaving space for the egg.
  8. Shell the egg and slice in half. Add it to the bowl, and top with the chili-garlic sauce.

Mirrored from Little Pleasance Kitchen.