I am aware this sin’t my first ‘quick ramen’ recipe but it’s one of my favourite things to eat for dinner so I will keep coming up with variations and sharing them with you. That by no means indicates any level of authenticity. if I’m making ramen at home it isn’t going to be like the ramen experience at a restaurant as I’m just not going to spend that much time making something that I love for how quick it is! That said, it still has to be delicious.
The simple paste that forms the basis of this sauce is rich in miso, chilli, garlic and ginger and is an excellent home made flavour bomb. Lose the flavour sachets and make your own paste. This one takes a minute or two to throw together – ideal.
Also ideal – the fact you can take this to work and just add hot water and you’ve got a delicious bowl of yumness that’s like a warm hug from a friend. And I know we’ve all had work days we’re we’ve thought, ‘If only I could have a warm hug from a mate right now everything would be easier’. This is that hug, from me to you, whenever you need it.
You can use whatever vegetables you have on hand just be sure to cut finely so they cook in the hot broth. I love the thin ribbons of carrot and finely sliced cabbage because they add freshness and a little crunch even after having the hot broth added. same goes for noodles, I par cook them so they are just being finished with the heat of the broth. I have used an egg white based noodles here but you can use your favourite!
3 tsp red miso paste
2 tsp freshly grated ginger
1 tsp rice wine vinegar
1/4 tsp sesame oil
1 tsp chilli and garlic paste/sauce (sirarcha or sambal olek work)
150g dried noodles (egg white, rice noodles etc anything that cooks quickly)
1.5 cups finely shredded cabbage
1/2 cup peas
1 carrot, grated, spiralised or sliced into long ribbons
1 cup bean shoots
1/2 cup coriander leaves
Bring a small pot of water to the boil. Add the eggs (in shells!) and simmer for 6 minutes 30 seconds. Remove and cool in icey cold water. Once cool enough to handle, peel and set aside.
Make a paste by mixing together the miso, ginger, and chilli sauce until well combined. Add the sesame oil and vinegar and stir again to combine. Set aside.
Cook your noodles according to packet directions. If they need to be soaked in hot water soak them for 1 minute less than you normally would. Drain.
Assemble your ramen by placing the carrot, peas, noodles and cabbage in the bottom of your bowls. In a small jug or pot combine the paste you have made with 3 cups of water and stir to dissolve. Pour this over your noodles and allow to sit while you arrange the other ingredients on top. Finish by slicing the egg in half and placing on top of your noodle soup. Ideally you want to wait at least 2 minutes before digging in to your soup to make sure the noodles are cooked through and everything is hot and delicious!
WORK LUNCH TIP: Assemble all ingredients in a heat proof container and keep the paste in a small separate container. When your ready to have lunch combine the paste and water and pour over your noodles. If doing this as single serves for a work lunch just mix a couple of teaspoons of the paste (half what you have) with 1.5 cups of water.