Easy Ramen Recipe
Ramen Definition: A clear broth containing egg noodles, a variety of vegetables such as pak choi, carrots, coriander, spring onions, sliced red chili, boiled egg, pea shoots, grated carrots, bean sprouts, wedges of lemon or lime and topped with beef, lamb, chicken, tofu or fish.
If you are looking for an easy restaurant meal to recreate at home the Easy Ramen Recipe is a great choice.
The stock can be made from scratch and I often do make a good bone broth, but it can also be made as a convenience meal. Use excellent shop bought bone broth, some online retailers have frozen varieties that are very good or use concentrated organic stock cubes they are also tasty.
A great meal to use leftovers:
By using a ready-made stock and leftover roasted vegetables, chicken, pork and beef this can make for a satisfyingly quick and easy meal that just requires assembly.
I made this for friends’ children that were joining us for dinner. The noodles, stock, meat and all the choices of vegetables were set up buffet style. The young adults could then make their own ramen with whatever veg they enjoyed. It was a big hit.
Also, a handy meal idea when you have say four chicken breasts marinating and teen friends stayed for an unexpected dinner. With noodles, stock cubes, and a few vegetables in the fridge, you can make bowls of ramen and feed the extra teens as well.
- Ramen Broth Ingredients
- 1.5 litres stock (using 3 good quality wet stock or organic broth)
- 4 tablespoons of soy sauce
- 1 teaspoon fish sauce
- 2 tablespoons finely grated ginger
- 2 tablespoons crushed garlic
- 1 small bunch of coriander stalks
- 1 small red onion, quartered
- 1 carrot, quartered lengthwise
- Noodles
- 6 nests of noodles (a nest for each person)
- Addition Ideas
- Silken Tofu Slices
- Chicken breast
- Flat iron steak
- Vegetables to add to the Ramen
- Grated carrots
- Sweetcorn
- Handful of beansprouts
- Broccoli
- Pak choi
- Coriander, roughly chopped
- Spring onion, chopped
- Fresh red chilli, sliced
- Chopped coriander
- ¼ lime or lemon
- Fresh red chillis, sliced
- Add all the broth ingredients to a large pot.
- Allow the stock to boil for a minimum of 10 minutes.
- You are wanting all the flavours of the additions to seep into the stock.
- Leave the pot simmering with the stock while you chop the balance of the ingredients.
- When you are ready to serve, strain or scoop out the carrot, onion and coriander stalks.
- They were just there for flavour.
- Use the same water to lightly cook any of the chosen vegetables broccoli or courgettes.
- Just before you are ready to serve cook the noodles in the broth.
- Assembly
- Add the noodles into the bottom of a soup bowl.
- Add the vegetables on top of the noodles.
- Pour in the broth and lay the meat on top of the vegetables.
- Garnish with chillis, coriander and spring onion if using.
For children, this is lovely served with sweetcorn and broccoli.
Please taste your broth, if it isn't quite flavoursome enough add another ¼ of a stock cube and a little more, soya, fish sauce, and soya sauce. It is very important to taste the stock before serving.
The beauty of this dinner is it is tailor-made for each person and makes a great party dish. A real win for fussy eaters too. If you have non-ramen lovers, you can serve everything as bowl food, using rice instead of noodles and no broth. All the meats and vegetables can be added to the rice.
