My eldest had suggested we make ramen at home a couple of times. Usually I’ll jump all over a good food suggestion but for various reasons that just hadn’t happened with this noodley dish: Not enough eggs or no noodles – pretty fundamental stuff in the realm of ramen making.
Jump to Sunday lunchtime. His brothers were at football and rugby training. Eldest decides he’s making ramen for us all. Joy!
In our usual house style this ramen contained just what we happened to have nestling in the fridge so if I made it again I might well use different veg, or add chicken etc etc.
One thing I absolute would have added is dried seaweed. I was sure we had some sushi nori sheets but alas that cupboard was bare, so for this dish we had to do without.
Despite the sad absence of seaweed this is a bowl of delicious ramen on no small scale, packing a punch of savoury flavour. If you’re an umami addict, this will dance a jolly jig on your tastebuds. Its slurping sensational.
The eggs are dreamily soft in texture and oh so delicate in flavour floating in their full flavoured broth.
Regretfully these photos of mine really do not do my son’s fantastic ramen justice. Just as he was arranging the eggs I had the bright idea to include this in my blog. By this point his brothers were back from training, my husband was freezing from spectating hours of junior sports. Everyone was frankly getting hangry! So this was the best I could manage before the bowls were snatched away with tuts and evil glares.
- 250g noodles
- 2 cloves of garlic, crushed
- A thumb sized piece of fresh ginger, finely grated
- A pinch of chilli powder
- 1 chilli, finely chopped (if you’re not a fan of chilli heat just leave this out)
- A bunch of spring onions, chopped
- 1 litre of hot chicken stock
- 1 tablespoon of miso paste
- A couple of large handfuls of edamame beans
- A couple of handfuls of chopped spinach (fresh or frozen)
- A packet of ready to eat quorn chicken slices, chopped or use cooked chicken
- A couple of sheets of seaweed, torn or chopped
- 4 hard boiled eggs, sliced
- 4 teaspoons of sesame seeds
- Soy sauce
- Cook your noodles according to the packet directions. Once cooked drain and keep warm in the pan.
- Meanwhile put all of the ingredients up to and including the seaweed into a large pot and simmer for about 10 minutes. You just want a nice gentle bubble.
- To serve divide the noodles between your bowls and pour over the broth. Artfully arrange your boiled eggs and scatter over the sesame seeds.
- I just plonked the soy sauce on the table for everyone to serve themselves. You might also opt to serve with lime wedges and / or extra chilli.