I was inspired to make this after watching a film based around the Japanese stable. It’s quick, easy to make and very healthy too like most dishes from Japan. Although my recipe cannot compete with the authentic original – I’m proud of my first attempt anyhow and the scrap recipe below is perfect for evenings after work as it can be whipped up in no time. Unlike the original, there’s no need to slave over a broth for hours & as I made this dish at a whim, my recipe lacks Shiitake mushrooms – which I would definitely put in if I had them.
Warm & homey cooking, perfect for cold and rainy nights. You’ll be slurping noodles in no time!
Ingredients egg noddles a boiled egg spinach spring onion mushrooms (Shittake preferably) chicken stock red chili ginger garlic carrot coriander chives Teriyaki sauce peanut oil
- Mince the garlic, ginger and slice the chili into pieces. Add to pot with a little oil and stir.
- Add the chicken stock. Stir
- Boil an egg. Place the egg into a pan of cold water. Bring to the boil and then leave to simmer for 10mins = cooked egg with runny yolk.
- In a separate pan, add the egg noodles to boiling water. Leave to simmer.
- Chop the spring onion and mushrooms. Try to slice at an angle (purely for aesthetics) & add to the pot. Stir.
- Mince a carrot & add to the pot.
- Bring stock to the boil and let it simmer for 5 mins to thicken a little
- Strain the noodles and place them into deep soup bowls.
- Chop the spinach and chives roughly and add them to the bowl/s.
- Add a splash of soy and teriyaki sauce to the stock and stir.
- Ladle stock on top of noodles, spinach and chives.
- Cut the boiled egg in half and place carefully into bowl.
- Chop some coriander and garnish dish. dig in!
Make sure you don’t over cook the noodles! You want them to have some bite left. This recipe is very versatile, so experiment with different ingredients. Chicken pieces coated and fried with teriyaki or soy bean paste would work really well & pak choy too. To make the dish vegetarian, opt for vegetable stock instead. Tofo, substituting the egg, is also a great alternative for vegans.
If you have your own recipes, please share them in the comments! Especially those which are authentic Ramen dishes- as i’d love to try them