Non-Vegan Ramen

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.

Bokkeumbap

This recipe requires hitting up an Asian supermarket or similar to get the Gochujang and Doenjang, but it is so very worth it. Stir the egg yolk through the rice right as you start eating. If you’re a spice-lover, keep some sambal or chilli-garlic sauce on the table.

Leave out the eggs to make it vegan, and omit the sesame if some of your diners are allergic to nuts/seeds.

Serves 2
Prep time 10 minutes
Cook time 25 minutes (15 if using pre-cooked rice)

Ingredients

  • 120g long-grain or basmati rice
  • 3 cloves garlic, crushed (or 1tbsp garlic paste)
  • Half a white cabbage, sliced
  • 2 scallions, finely sliced, whites and greens separated
  • 150g (half a bag) beansprouts
  • 125g (1 pack) shiitake mushrooms, sliced
  • 1 tbsp Gochujang (Korean chilli paste)
  • 1 tbsp Doenjang (Korean soybean paste)
  • 2 eggs
  • Sesame seeds

Optionally

  • Chopped fresh vegetables, 100g each, sliced/batoned (e.g. carrot, red peppers, onions)
  • 200g kimchi, siced
  • 200-250g cooked meat leftovers (e.g. chicken breast, roast pork), chopped

Method

  1. Cook the rice according to the instructions. Or, use left-over cooked rice.
  2. Heat a glug of oil in a wok over a high heat. Add the garlic, cabbage, beansprouts, and mushrooms (and any other veg). Stir-fry until cooked, about 5 minutes. Remove from the wok and set aside.
  3. In the same wok, add another glug of oil and turn the heat to medium. When the oil’s hot, add the rice. Don’t move it around too much, let it crackle and get some colour.
  4. Stir in the gochujang and doenjang, and once the rice is fully coated add the scallion whites (and kimchi and cooked meat). Give it a minute to warm through, then add the cooked vegetables.
  5. In a separate pan, fry the eggs until the whites have set but the yolks are still runny.
  6. Scoop the rice mixture into two bowls. Top each with an egg, and garnish with the scallion greens and sesame seeds.

Get it down ye.

Miso Ramen

This is both vegan (check your ramen to be sure) and fucking lovely. Serves one hungry person.

Serves 1
Prep time 10 minutes
Cook time 10 minutes

Ingredients

Tofu

  • 150g silken tofu, drained cut into 3 slices
  • 2tbsp plain flour, well-seasoned with salt & pepper

Ramen

  • 300ml vegetable stock & 300ml boiling water or 600ml veg stock from cube, made at half strength.
  • 1tbsp white miso paste
  • 2 scallions, chopped, whites and greens separated
  • 1 sheet wakame seaweed, cut into 2cm squares
  • 1 pack instant ramen

Optionally

  • 50g Shiitake mushrooms, sliced
  • Beansprouts
  • Sweetcorn
  • Baby spinach

Method

  1. Stick the flour on a plate, and season well with salt and pepper. Don’t skimp.
  2. Press the tofu between sheets of kitchen paper to extract excess liquid. Coat all sides in the seasoned flour.
  3. Fry over a medium heat for about 3 minutes a side, until golden brown and crunchy.
  4. Stick the stock and the water in a pan, bring to a boil, and mix in the miso paste. Reduce to a fast simmer.
  5. Add the scallion whites, mushrooms (if using), and wakame to the broth, stir, then add the noodles. Continue to simmer for 4 minutes.
  6. Serve in a large bowl. Top with the tofu and scallion greens, and beansprouts/baby spinach/sweetcorn if desired.