We usually have Ramen on a Monday using up any proteins left over from the weekend. Ramen traditionally uses a pork broth but I prefer chicken. The better the stock the better the ramen so it’s really worth making your own stock. I have a great recipes for a punchy chicken stock cooked in a pressure cooker. All of the ingredients used to finish the dish can be put on the table for everyone to help themselves and dress the way they like
Don’t be afraid to “free form” with this one but I will point you in the right direction
FOR THE BROTH
Serves 4
2 eggs, boiled for 7 minutes, cooled and peeled
1.2 Ltr of Stock – My favourite is chicken
1tbsp Tahini
1 tbsp brown miso
2 slices ginger
5 Spring onion tops – reserve the rest sliced to sprinkle on your finished dish
1 tbsp soy sauce
2 Dry shitake mushrooms (Optional)
(if you have gravy left over – you can always add some of that to your broth too)
250g dry ramen noodles. If you can’t get ramen noodles, use dried egg noodles instead
100g Left over chicken, duck, beef – shredded
2 Pak choi, (sliced cabbage or any greens that you like or baby corn as in my photo)
Pinch of chilli flakes
5 sliced spring onions, green parts separated and white parts thinly sliced
Toasted sesame seeds
Torn coriander leaves
1 limes, quartered
Soy sauce and sesame oil for drizzling
First boil your eggs for 6-7 minutes depending on the size of your egg. Plunge into iced water and allow to cool. Peel, halve lengthways and put aside until ready to serve.
Put the stock in a large saucepan with all of the broth ingredients and bring to a gentle simmer giving it a whisk from time to time. Leave it simmering for 10 mins
Whilst your broth is simmering get everything ready that you will be putting in the bowl at the end.
Cook your noodles to the pack instructions drain and keep in a colander
With a slotted spoon remove the ginger, spring onions and mushrooms. Check for seasoning and and add more soy if it needs it.
Divide the noodles, chicken and pak choi between 4 bowls, top with broth, float an egg on the top then add all your remaining toppings and drizzle with sesame oil and lime
My Monday Ramen
Ingredients
- 2 eggs
Broth
- 1.2 ltr chicken stock
- 1 tbsp tahini
- 1 tbsp red miso
- 2 slices ginger
- 5 spring onions tops removed and reserved, whites thinly sliced
- 1 tbsp soy sauce
- 2 dry shitake mushrooms
- 2 tbsp Gravy left from you roast (optional)
Ramen
- 250 g ramen noodles
- 200 g cooked (leftover) chicken, duck, beef or pork
TO FINISH
- 2 Pack choi sliced
- pinch chilli flakes
- 1 lime quartered
- corainder leaves torn
- toasted sesame seeds (optional)
- soy sauce for drizzling
- sesame oil for drizzling
Instructions
- First boil your eggs for 6-7 minutes depending on the size of your egg. Plunge into iced water and allow to cool. Peel, halve lengthways and put aside until ready to serve.
- Put the stock in a large saucepan with all of the broth ingredients and bring to a gentle simmer giving it a whisk from time to time. Leave it simmering for 10 mins
- Whilst your broth is simmering get everything ready that you will be putting in the bowl at the end.
- Cook your noodles to the pack instructions drain and keep in a colander
- With a slotted spoon remove the ginger, spring onions and mushrooms. Check for seasoning and and add more soy or salt if necessary
- Divide the noodles, chicken and pak choi between 4 bowls, top with broth, float an egg on the top then add all your remaining toppings and drizzle with sesame oil and lime
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