I’d been planning this all week, you may already be aware of my feelings towards ramen – I love it!
This was promising to be really simple (another reason to love ramen) as well as really tasty. The recipe I had chosen was from the excellently named www.ramenlicious.com website and can be found in full here
Ready in: 45 minutes
You will need:
- 1 package of ramen noodles
- 1/2 cup of spring onions (sliced)
- 1/2 cup of bamboo shoots
- 1/2 cup of green peppers (sliced)
- 2 or 3 Shiitake mushrooms
- 1 egg
- Dried Kelp
- 6 cups of water
The soup broth (Dashi):
If you want to make your own soup broth, it’s pretty easy and any of the following will mix perfectly with this recipe:
– Shiitake (mushrooms)
– Kombu (Dried kelp)
– Niboshi (Dried sardines)
Method of Preparation:
(Let’s say you choose the Shiitake mushrooms soup broth)
* You will need: 1/2 cup of shiitake mushrooms
- Soak the Shiitake mushrooms in water for 30 minutes.
- Put the Shiitake and water in a cooking pot.
- Heat it (Medium heat).
- Turn off the heat when the water comes to a boil.
- Let it stand for 30 minutes.
- Remove the Shiitake mushrooms with a strainer.
- Put 2 cups of water in a cooking pot and bring to a boil.
- Once the water is boiling add your ramen noodles.
- Wait 2-3 minutes until the noodles are tender and separated.
- Take off the water with the strainer.
- Put the egg in a cooking pot, covering it with 1-2 inches of water.
- Bring to a boil. As soon as the water boils, turn off the heat. Let it sit for 10 minutes, then peel it. Cut the egg in half lengthwise.
- Add the ramen noodles in your soup broth.
- Add the green peppers, the shiitake mushrooms, the bamboo shoots, the scallions, the dried kelp and the egg.
How easy is that? Well it’s a lot easier if you’ve actually got the ingredients you thought you had. I’ve had a bag of dried Shiitake mushrooms in the cupboard for ages that when I went to get for this recipe turned out to be a bag of lentils. Wife tells me we had the Shiitake a bit back – oops! Not only did this mean I had no way of making a vegetable stock in the time I had it also meant the main ‘meat’ of the dish was going to be missing.
I had a look at what was available; spring onions – check, bamboo shoots – check, green pepper – check, egg – check. Of course I had the noodles as well so I just thought well, time for a mix and match ramen. I grabbed a chilli, a tin of bean sprouts and decided to go for a chicken stock.
I prepared the garnishes, put the egg on to boil, made up the stock and got the noodles in – perfect… Well, everything else was ready but when I went to peel the egg it wasn’t hard boiled so that got ditched at the last minute too.
Once the garnishes (bean sprouts and bamboo shoots) had chance to settle into the broth it was really lovely but Wife suggested it needed a bit of spicing up. We went to the fridge and pulled out the Chilli Ramen Sauce, a tablespoon of it was dropped into the broth, a quick stir, and… …perfect!
It really was delicious and just goes to prove how versatile this dish is. By the time we’d finished we’d both started talking about our own ‘perfect ramen’ because it’s like a pizza, you can just add whatever you like.
The original recipe says easy and 45 minutes, I’d be inclined to agree, had I made the shiitake broth that is. As it was it took me about 20 minutes.
What’s your ‘perfect ramen’? Let me know how you get on.