KIMCHEE PRAWN RAMEN
Kimchee adds a depth of flavour to ramen, bringing spice with a touch of sweetness and a crunchy texture that complements the soft noodles. Kimchee is a Koean dish of fermented cabbage which is a great source of probiotics to aid good gut health.
● Vegetable oil 1tbsp
● Raw king prawns 10, shelled with tail on
● Sea salt
● Soba noodles 100g
● Vegetable stock 600ml
● Fish sauce 2tbsp
● Chilli katsu sauce 4tbsp (see opposite)
● Bean sprouts 100g
● Spring onions 2, finely sliced
● Kimchee 2tbsp
● Coriander sprigs 2, leaves picked
● Lime 1, quartered
Prawn marinade:
● Chili katsu sauce, 2tbsp
● Rice wine vinegar 1tbsp
➤ Place the marinade ingredients in a shallow bowl and stir to mix, then add the prawns and turn over until thoroughly coated. Set aside to marinate in the fridge for at least 30 mins.
➤2 Heat the oil in a wok over a medium heat and, when hot, stir-fry the prawns until pink and cooked through, then set aside.
➤ Bring a pan of salted water to the boil and cook the noodles according to the packet instructions, then set aside.
➤ Add the vegetable stock to the wok with the fish sauce and chilli katsu sauce and stir to heat through.
➤ Divide the stock mixture between 2 bowls and stir through the noodles.
➤ Arrange the bean sprouts, spring onions, kimchee, prawns and coriander on the noodles and finish
Chilli Katsu Sauce
Makes 125ml
● Sriracha sauce 75ml
● Sweet chilli sauce 50ml
● Paprika 1tsp
● Malt vinegar 2tsp
This is a spicy, sweet and sour sauce, perfect for dipping or adding a sharp and spicy depth of flavour to dishes. Place all the ingredients into a bowl or large jar and whisk together until smooth. Store in an airtight container in the fridge for up to a month.
TANTANMEN BEEF BRISKET RAMEN
Based on a traditional tantanmen, which is a Japanese adaptation of the Chinese ‘dan dan noodles’, this ramen is spicy and full of flavour
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● Beef brisket 150g
● Fresh ginger 2.5cm piece, crushed
● Garlic 2 cloves, crushed
● Salt and black pepper generous pinch
● Vegetable oil 2tbsp
● Vegetable stock 200ml
● Soba noodles 200g
● Korean barbecue sauce 1tbsp
● Stock base 1tbsp (see panel)
● Chicken stock 500ml
Garnish:
● Kimchee 2tbsp
● Spring onions 2, finely sliced
● Menma (a condiment made from bamboo shoots) 12 pieces
● Coriander 2 sprigs, leaves picked
● Egg 1, medium-boiled, peeled and halved
● Chilli oil 2tsp, to taste
➤ Preheat the oven to 140C/gas mark 1.
➤ Rub the beef with the ginger and garlic cloves, and season with salt and pepper, then cover and set aside for at least 30 mins in the fridge.
➤ Place a heavy-bottomed pan on a medium heat and, once hot, add 1tbsp of cooking oil. Place the beef in the pan, fat side down, and sear all sides for 3-5 mins until browned on all sides.
➤ Once sealed, place the beef in an ovenproof dish with the vegetable stock and cook for 4-5 hours or until the meat falls apart easily.
➤ Check the beef every hour and baste with the cooking liquid. Shred the meat, using 2 forks, and set aside, reserving the cooking liquid.
➤ Bring a pan of salted water to the boil and cook the soba noodles according to the packet instructions, then set aside.
➤ Heat 1tbsp oil in a wok over a medium heat. Once hot, add the shredded beef with the Korean barbecue sauce, stir to coat and stir-fry for 2-3 mins until hot. Set aside.
➤8 Add the stock base to a saucepan with the chicken stock, whisk well to ensure the broth and stock base have combined.
➤ If you’d like to add more depth of flavour, add spoonfuls of the cooking liquid from the beef brisket until the desired flavour is reached.
➤ Divide the noodles between 2 serving bowls.Ladle over the hot broth and arrange the beef on top.
➤ Garnish with the kimchee, spring onions, menma, coriander and egg halves and drizzle over the chilli oil, to taste.
Stock Base
Makes 250g, enough for about 8 ramen dishes
● Cornflour 2tbsp
● Duck fat 150g
● Chicken stock cubes 2
● Miso 1tbsp
● Shirodashi stock concentrate 1tbsp
● Light soy sauce 1tbsp
This can be used to enrich and deepen the ramen. ‘Shirodashi’ is a liquid stock packed with umami flavour.
➤ Dilute the cornflour in a cup with 4tbsp cold water. Place the duck fat in a small pot on a low heat. Add remaining ingredients and gently whisk until smooth.
➤ If not using immediately, place in an airtight container and leave to cool before refrigerating.
➤ It will keep in the fridge for up to a month.
MISO COD RAMEN
Fish is a staple of the Japanese diet and this light, savoury ramen allows the cod to be the star. Inspired by miso black cod, the marinade is packed with delicious umami flavour.
● Cod fillets 4
● Vegetable oil 3tbsp
● Soba noodles 200g
● Pak choi 200g
● Vegetable stock 500ml
● Light soy sauce 2tsp
● Oyster sauce 1tsp
● Fish sauce 1tbsp
Cod marinade:
● White miso paste 1tbsp
● Mirin 2tsp
● Soy sauce 1tbsp
● Ginger 2.5cm piece, peeled and grated
● Sesame oil 1tbsp
Garnish:
● Spring onions 2, finely sliced
● Menma 12 pieces
● Chilli oil 1tbsp, to taste
➤ Place the marinade ingredients in a wide, shallow bowl and stir to combine.
➤ Add the cod fillets and coat well, then cover and leave to marinate in the fridge for at least 30 mins.
➤ Heat 2 tbsp of the oil in a frying pan or wok over a medium heat until hot and place the cod fillets, skin-side down, into the pan. Pan-fry the fish for 2-3 mins until the skin is golden brown, then turn and cook for a further 2-3 mins on the other side. Transfer the fish to a plate and set aside.
➤ Bring a pan of salted water to the boil and cook the noodles according to the packet instructions, then set aside.
➤ Add the remaining oil to the wok and stir-fry the pak choi until it starts to wilt. Add the vegetable stock to the wok with the soy, oyster and fish sauces and stir to heat through.
➤ Divide the noodles between 2 serving bowls and add the broth. Top with the pak choi and cod and garnish with the spring onions, menma and a drizzle of chilli oil, to taste.
MUSHROOM RAMEN
A light take on a Vietnamese pho, this dish is packed with earthy, smoky mushrooms and fresh fragrant herbs. It also works well with an added protein source such as cooked prawns or chicken.
Research published this year by the National University of Singapore points to a possible link between eating mushrooms and brain health. Researchers found older people who consumed more than two portions a week could have 50 per cent reduced odds of having mild cognitive impairment. More research is needed to confirm a link though.
● Vegetable oil 1tbsp
● Shiitake mushrooms 100g, roughly chopped
● Button mushrooms 100g, roughly chopped
● Light soy sauce 1tbsp
● Vegetarian oyster sauce or dark soy sauce 1tbsp
● Udon noodles 200g
● Vegetable stock 500ml Stock base
● Sriracha 1tsp
● Amai sauce 2tsp (see panel)
● Light soy sauce 1tsp
● Malt vinegar 1tsp
● Sugar pinch
● Salt pinch
Garnish:
● Pea shoots 2 small handfuls
● Fresh mint 1 small handful
● Fresh coriander leaves 1 handful
● Red chilli 1, deseeded and finely sliced
➤ Heat the oil in a frying pan or wok, add the chopped mushroom mix and stir-fry for 1 min. Add the light soy and vegetarian oyster sauces and continue to stir-fry for a further 2 mins until cooked through.
➤ Meanwhile, bring a saucepan of water to the boil and cook the noodles according to the packet instructions.
➤ Place the stock base ingredients in a small saucepan over a low heat and bring to a simmer. Stir until the sugar and salt have dissolved. Once the liquid starts to reduce, add the vegetable stock and mix well.
➤ Divide the drained noodles between 2 serving bowls and pour over the stock. Top with the cooked mushrooms and finish with a scattering of fresh pea shoots, mint, coriander and chilli.
Amai Sauce
makes 275ml
● Caster sugar 3tbsp
● Rice wine vinegar 1tbsp
● Malt vinegar 1tbsp
● Tomato ketchup 1½tbsp
● Tamarind concentrate 2tbsp
● Light soy sauce 1tbsp
● Dark soy sauce 1tbsp
● Salt pinch
A sweet and sour sauce, this works perfectly in noodle stir-fry dishes or as a dipping sauce.
➤ Place the sugar and vinegars in a saucepan over a mediumlow heat and stir until dissolved.
➤ Add the tomato ketchup and tamarind and mix well, then stir in the soy sauces and salt and
bring back to the boil. Using a wooden spoon, skim away any impurities that rise to the surface. It might foam a little.
➤ Reduce the heat and simmer for 30 mins until it becomes a sticky sauce.
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