With baking in full swing last Wednesday, I found myself picking throughout the day (you know how it is) and by the time dinner arrived, I was needing something not too hefty. Ramen was calling my name.
Soup is great when I need a light bite but can be such a bland dinner choice. I need a bit of pizzazz at dinner and ramen suitably fits the bill using kitchen cupboard staples and creating an eye-pleasing (and delish) dish.
Here’s my quick simple recipe which feeds two people:
What you need:
- 800 ml vegetable stock
- 90g (approx) dried noodle nest
- 25g grated ginger
- ½ red onion (thinly sliced into long semi circles)
- 5 spring onions (thinly sliced into circles)
- 4 chestnut mushrooms (thinly sliced)
- 4 garlic cloves (thinly sliced)
- 3 florets of tenderstem broccoli
- 1 egg
- 4 tbs soy sauce
- 1 ½ tbs hoisin sauce
- 1 tbs worcestershire sauce (optional)
- 1 tsp chinese five spice
- 1 tsp sesame seeds
- ½ tsp curry powder
- Sesame oil
How to make:
- In a small pan, hard boil the egg (by boiling for 4 minutes) and put to one side.
- In a large pan, add a generous drizzle of sesame oil over a medium heat. Add both onions along with mushrooms and cook for five minutes or until ingredients have softened.
- Add in the garlic and ginger and cook for a further five minutes. Occasionally stir the mixture to avoid burning.
- Pour in the vegetable stock and add the soy sauce, worcestershire sauce, chinese five spice and curry powder. Mix well and bring to the boil.
- Once the broth has started to boil, add the broccoli, reduce heat and simmer for five minutes.
- In a separate pan, boil some water and add the dried noodles. In five minutes they should be cooked.
- Peel the boiled egg and half long ways.
- Add the noodles to a bowl and spoon over the broth mix until the noodles are submerged.
- Place the egg in the middle and sprinkle over the sesame seeds.
- And after all that, you’re ready to plough in!
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