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Quick Ramen - Ep 2 Big Nood Energy

Not all of us have the time to roast bones for 12 hours. Sometimes you just need a quick hit of broth-y goodness without slaving over the stove. This ramen’s got all the flavour, none of the faff – perfect for a quick and easy midweek meal. 

Quick ramen in a bowl with mushrooms, chicken, soft boiled egg and spring onions.

Quick Ramen Recipe

Serves: 4

Time: 1 hour

Difficulty: Easy 


INGREDIENTS

Broth Base

  • 1 onion (quartered)

  • 3 spring onions (roughly chopped)

  • ½ a leek (sliced white + light green bits only)

  • 1 small head of garlic (halved)

  • 12 dried shiitake mushrooms

  • 1 star anise

  • 500ml chicken stock

  • 1 chicken stock cube (yes, both)

  • 4 chicken thighs (skin-on, bone-in – this is where the flavour is)

  • 1400ml water

  • 1.5 tbsp white miso (or more, every miso brand is different so start small and increase)

  • 1 tbsp mirin

  • 1 tbsp soy sauce

  • 1 tsp rice wine vinegar

Mushroom Magic

  • 140g oyster mushrooms

  • 40g butter

  • Big ol’ drizzle of soy sauce

Soft-Boiled Eggs

  • 4 eggs

  • Splash of vinegar (egg-peeling hack unlocked)

Noods & Bits

  • 4 servings of packet noodles

  • Dash of sesame oil

  • Dash of soy sauce

Garnish

  • Spring onions

  • Sesame seeds (black & white for the aesthetic)

  • Chilli oil (optional, but sexy)


METHOD

  1. Broth It Up: Chuck the onion, spring onions, leek, garlic, shiitake, star anise, stock, stock cube, chicken thighs and water into a big pot. Bring to a boil. Simmer low and slow (lid on) for 30 mins. It’s doing the work so you don’t have to.

  2. Eggs: Boil a small pan of water with a splash of vinegar. Place in the eggs, simmer on low for 7 mins. Cold water bath them to stop the cooking. They’ll be gooey perfection.

  3. Strain Your Life (and Stock): Remove the chicken and shrooms. Bin the skin and bones, shred the chicken, halve the shiitakes. Strain the broth into a new pan and press down to get every last tasty drop out.

  4. Flavour Bomb: On low heat, whisk in miso. Then stir in mirin, soy sauce and vinegar. Taste it. Adjust it. You’re in charge here.

  5. Mushroom Glow-Up: In another pan, melt the butter, toss in oyster mushrooms. Sear till golden, then soy drizzle for a sticky, caramelised situation. Set aside (try not to eat them all).

  6. Noodle Time: Cook your noodles per the packet – minimum time, max chew. Rinse with cold water to stop the soggy spiral.

  7. Assemble the Chaos: Divide noodles into bowls. Dash of sesame oil and soy sauce per bowl. Then top with shredded chicken, shiitakes, oyster mushies, sliced spring onion, halved eggs, broth, sesame seeds. Chilli oil if you like.


TOP TIPS

  • Miso varies wildly in taste and salt – so taste and adjust. Don’t be that guy who dumps in 3 tablespoons and cries.

  • Vinegar in egg water = peel like a pro. Don’t skip it.

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