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.
Prep time 10 minutes
Cook time 10 minutes
- 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
- Stick 500ml of water in a small pan over a high heat to get a rolling boil.
- 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.
- Stick the beansprouts, mushrooms, and scallion whites into the broth. Stir.
- Put the egg into the boiling water, and cook for six minutes.
- With 4 minutes to go, add the ramen to the broth. Stir occasionally.
- Remove the egg and run under cold water.
- Decant noodles and broth into a large bowl. Top with spinach, carrot, and scallion greens, leaving space for the egg.
- Shell the egg and slice in half. Add it to the bowl, and top with the chili-garlic sauce.