I’m chuffed to have been asked to be a regular contributor on BBC Radio Oxford every Tuesday. I’ll be Joining Adam on the Adam Ball Show with a delicious quick, inexpensive family size recipe every Tuesday around 5.35pm.
This is a recipe I’ll be sharing on the show on 15th September. Ramen traditionally uses a pork broth but I prefer chicken. If I’ve made confit duck for example, it also produces a salty stock which I sometimes use and tweak the recipe and reduce the use of salty ingredients like the miso and soy sauce.
Don’t be afraid to “free form” with this one but I will point you in the right direction.
1.2 Ltr of Stock – My favourite is chicken
1 tbsp brown or red miso
5cm slice of ginger
5 Spring onion tops – reserve the rest sliced to sprinkle on your finished dish
1tbsp light soy sauce
2 Dry shitake mushrooms (Optional)
(if you have gravy left over – you can always add some of that to your broth too)
EVERYTHING TO ADD TO BROTH
250g dry ramen noodles. If you can’t get ramen noodles, use dried egg noodles instead
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
Toasted sesame seeds
Torn coriander leaves
Juice of half a lime
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 then add all your toppings remaining toppings (eggs, chilli, sesame seeds) and drizzle with sesame oil and lime