Regular readers (hah!) of this blog will know that my topics have always been programming and photography focused. However, I’ve recently come up with a ramen recipe of my own that I want to write down, not only to share but also to preserve it for my own fragile and failing memory. It is far from an authentic Japanese recipe, but it does scratch the itch.
I have dropped some links to the ingredients I normally use. I don’t get any kickbacks from them.
You will need the following ingredients per person that you are cooking for:
- 500 ml water
- 1 x S&B Golden Curry Cube (https://www.sbfoods-worldwide.com/products/search/009.html) – a packet like the one I have linked contains two containers with four cubes in each! Please make sure you only use a single cube per person!
- 1 x chicken stock pot (https://www.knorr.com/ie/knorr-products/stock-pots/chicken-stock-pot.html)
- 1.5 teaspoons of white miso paste
- Other ingredients
- 100 grams of chicken (mini fillets work well)
- 1 x large egg
- 1 x portion of ramen (https://hakubaku.com.au/product/ramen/)
- 80g of canned sweetcorn
- 40 grams of baby spinach
- 5 button mushrooms
- Spring onion / scallions
- Tonkatsu sauce
- Mild chilli powder
What if I am a vegetarian? Firstly allow me to offer my condolences and deepest sympathies with your condition. I would then suggest to switch out the chicken stock with vegetable stock and find a suitable alternative to the chicken. Perhaps tofu or a plant-based meat.
Cooking is like love. It should be entered into with abandon, or not at all.Julia Child
Coat the chicken fillets in tonkatsu sauce and sprinkle some mild chilli powder on top. Pop them into the airfryer (12 to 14 minutes) or oven grill them until done.
Eggs and Broth
You can do the broth in parallel with the eggs !
Bring a small pot of water to boil. The eggs should be cooked in the boiling water for roughly 6.5 to 8.5 minutes, depending on how runny you prefer it to be. I normally strike a nice balance at 7.5 minutes.
After 7.5 minutes, put the eggs into an ice bath.
Bring the 500 ml (per person) of water to boil. Add the chicken stock and miso paste. Finely grate the golden curry cube(s) as they do not dissolve well otherwise.
Switch to a medium heat and leave to simmer for at least 30 minutes. Stir occasionally to make sure the curry cubes are dissolving.
As soon as the eggs are in the ice bath, drop the ramen into the boiling water (you can use the same water that you used for the eggs). Cook the ramen for ~4 minutes, ensuring that it does not cook too soft.
You may decide to use proper shiitake or other mushrooms for this recipe, but baby button mushrooms work well and you can find them anywhere. Grab about 5 baby mushrooms per person and fry them in a pan coated with a shallow layer of butter. You can add some herbs (italian herbs, rosemary, etc.) if you want, but it’s not necessary.
You’ll want bowls of a decent size as the portions are fairly large.
Drop the noodles into the bowl and peel the eggshells from the eggs. Split the eggs lengthwise and place on top of the noodles. Add the spinach and sweetcorn (drain the can first!) ; keep in mind that the spinach will wilt to a much smaller size! Place the chicken and mushrooms on top of the spinach.
Now pour the broth into the bowl, making sure beforehand that the curry cubes have dissolved properly. Chop up some spring onions and sprinkle onto the broth.