RECIPE: Weeknight Ramen

Serving 4 | Prep time 20 minutes | Total time 50 minutes

Ingredients:

Broth:

• 1 tsp olive oil
• 1 tsp sesame oil
• 2 diced shallots
• 2 minced garlic cloves
• 1 tsp minced ginger
• 1 tsp soybean or miso paste
• 1 tbsp Maggi seasoning
• 1 tsp soy sauce
• 1 sliced green onion
• 1 cup dried mushrooms
• 946 ml chicken broth
• 2 cups water
• Salt and pepper to taste

• 4 hard boiled eggs
• 400 gm ramen noodles

Optional Toppings:

• 1 shredded carrot
• 4 tbsp kimchi
• 1 pack nori sheets
• 1 sliced green onion
• 300 gm cubed extra firm tofu
• 1 tsp sesame seeds
• 1 sliced chilli pepper
• 15 shelled shrimp or 4 slices of pork belly
• 4 broccolini florets
• 1 tbsp vegetable oil

Instructions:

• Put large pot on stove on medium heat
• Add 1 tsp olive oil, 1 tsp sesame oil, 2 diced shallots, 2 minced garlic cloves, 1 tsp minced ginger, 1 tsp soybean paste, 1 tbsp Maggi seasoning, 1 tsp soy sauce, 1 sliced green onion, and 1 cup dried mushrooms. Cook while stirring for 2 minutes
• Add 946 gm chicken stock and 2 cups water. Stir until everything is combined. Bring to a boil and add salt and pepper to taste. Simmer until ready for use
• Fill a medium saucepan with water and bring to a boil. Add 4 eggs and cook for 8 minutes. When complete, remove from heat and put in cold water. Peel when cooled enough to handle and set aside
• Heat frying pan to high and add 1 tbsp vegetable oil. Add cubed tofu and fry until crispy. Set aside
• If using shrimp, add shrimp to simmering broth and cook for 4 minutes. If using pork belly, season with salt and pepper and fry 3 or 4 minutes per side, or until it is crispy on both sides. Set aside
• Add broccolini florets to simmering broth for 4 minutes. Remove and set aside
• Cook noodles according to package directions and set aside
• When all components are cooked, divide noodles into 4 bowls. Top with crispy tofu, shrimp, or pork belly, optional veggies. Top bowl with broth, add chillies or hot sauce, top with sliced green onion and sesame seeds
• Enjoy!

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett