Quick Japanese Ramen Food

EASY SPICY MISO RAMEN NOODLES

Steps:

• Heat vegetable oil in a large pot over medium heat.
• Add minced garlic, ginger, and shallot, and cook until fragrant, about 1 minute, stirring frequently.
• Add ground pork, and stir-fry until no longer pink.
• Add chili bean paste and miso paste.
• Add chicken stock, soy sauce, and green onions.
• Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes.
• Taste and season with salt and pepper to taste. Remove from heat and set aside.
• Cook ramen noodles al dente according to the instructions on the package.
• Drain completely and divide the noodles into 2 bowls.
• Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs. Serve and enjoy!

EASY JAPANESE RAMEN NOODLES

Steps:

• Open the ramen soup sachet (note 7) and squeeze the contents out into a serving bowl.
• Boil about 600ml (20oz) water in a kettle.
• Boil water in a small to medium pot to cook noodles. If noodles are stack together, untangle as much as possible then add to the boiling water.
• Using chopsticks or a fork, untangle the noodles to separate individual strands. If water starts bubbling and reaching to the rim of the pot, reduce the heat to medium high to medium so that the water is still boiling rapidly but does not overflow.
• Cook for about 30 seconds to 1 minute and drain (note 8).
• Add 400-500ml (13.5 - 16.9oz) of boiling water (note 9) from the kettle to the serving bowl with the condensed soup, then transfer the noodles into the bowl. Tidy up the noodles to submerge in the soup.
• Place topping of your choice and serve immediately with chilli oil and ground pepper if you are using.

JAPANESE RAMEN NOODLE SOUP

Steps:

• Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
• Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
• Cook 375g ramen noodles following the pack instructions, then drain and set aside.
• Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
• Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
• Strain the stock into a clean pan, then bring to the boil once again.
• Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.