I’m not even sure I’d know where to start with creating a ‘proper’ bowl of Ramen. I’m assuming it’ll take at least a good few hours of broth making involving bones and then slow-cooking some meat…the only Ramen I’ve had has been in Wagamamas. I love it, though.
This bowl is inspired by that. A quick take on a brothy bowl of goodness that can be thrown together in a few minutes. The good thing about this is that other than the miso soup and noodles, it can be varied depending on what’s in the fridge.
Here, I’ve used pre-cooked noodles and instant miso soup as the base, then added some shredded cabbage, finely sliced spring onions, some shredded leftover roast chicken from our Sunday roast with a tiny bit of barbecue sauce, finished with some fresh coriander and a drizzle of sesame oil.
The soup base can be topped and finished off with whatever’s available – other vegetables, beansprouts, a crispy fried egg, tofu, roast pork…
- Pre-cooked instant noodles – I’ve used 2 servings between 3
- Miso soup sachets – 1 per serving
- Shredded cabbage
- Finely sliced spring onions
- Fresh coriander
- Leftover roast chicken
- Barbecue sauce
- Sesame oil
- Soy sauce