I’ve adapted my recipe for this ramen from Just One Cookbook’s “Spicy Shoyu Ramen” recipe.
Their recipe makes a 2 person serve, and uses some ingredients that I have had some trouble getting for a reasonable cost. I’ve adapted it to use ingredients that I pretty much always have in the pantry, and to use cheap ingredients.
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp cooking sake
- 1 tbsp soy sauce
- 1 tsp sweet chilli sauce
- 1 chicken stock cube (or 2 cups premade dashi stock)
- This dry ramen – the packet contains 3x 90g “serves”, I use 1/2 of a “serve” for 1 person
- 1/2 cup frozen peas & corn
- 2 rashers bacon, cut into large pieces (sometimes I’m lazy and just tear it up to save on cleaning)
- Chopped green/spring onions (whatever you want to call them)
- Some nori squares
- whatever other toppings you want – enoki, chicken,spinach, a soft-boiled egg, whatever you’d like!
- Put a little oil into a small saucepan (I generally use my little 1L pan for this) and cook garlic & ginger until fragrant.
- Add sake, soy sauce, sweet chilli sauce and stock cube to pan along with 2 cups of cold water. Bring to boil.
*NOTE – if you are using premade dashi instead of the chicken stock cube, leave out the water. If you are using dashi granules, just replace the stock cube with the appropriate amount of granules*
- Once boiling, add ramen and cook for 2mins then add peas & corn and bacon. Cook for a further 2 mins, or until ramen is cooked. Add chopped green onions about 30 seconds before you take the pot off the heat, to allow them to flavour the
- Transfer to a large bowl, top with nori and serve immediately.
How it is different from the original
- I can’t get the chilli paste easily or cheaply, so instead of the chilli paste and sugar in the original recipe, I use the sweet chilli sauce
- I’m still working on sourcing affordable dashi stock granules that don’t contain flavour enhancers, and I don’t always have time to make dashi stock from scratch during semester, so I tend to generally just use chicken stock. Dashi tastes better, but chicken is definitely my second favourite
- I don’t strain the soup after boiling it because I’m all about minimal dishes and minimal effort – and I don’t mind having the bits of ginger and garlic in the finished product
I would usually have a soft-boiled egg with this too, but I hadn’t made any when I decided I wanted ramen for lunch. I’ll share the recipe I use for the ramen soft-boiled eggs a bit later when I make them again 🙂
It’s easy enough to make this recipe vegetarian – use a vege stock cube instead of chicken, or use “vegetarian dashi” (dashi made with konbu and shiitake mushrooms instead of bonito flakes) and use some firm tofu in place of the bacon and/or eggs (depending on whether you’re vegetarian or vegan I guess).
I’ve never made this for Hubby, as he’s not really a fan of soup or noodles, and I’d rather not go to a heap of effort when I know he isn’t even going to drink the soup (he’d just eat the noodles and bacon and be done with it. What a waste!).