Now the days are shortening and the nights are feeling chilly, I have created an easy ramen recipe you can whip up after work. Using miso and fresh ginger for flavouring the broth, it is perfect to warm you on a cold evening. Using hoisin marinated chicken for the meat topping was inspired by a dish I ate at Wagamama- hoisin is more of a Chinese ingredient, but matches well with the delicate flavouring of this broth.
1 inch piece of ginger
1 tbsp. oil
1 chicken stock cube (I used the Knorr chicken stock pot)
1 sachet of dashi no moto (dashi powder)
2 tbsp brown rice miso
2 tbsp. of the mirin-soy sauce mixture from making ramen egg
1 tbsp. dark soy sauce
1 tbsp. light soy sauce
2 portions of fresh ramen noodles (or the equivalent dried)
1 batch hoisin marinated chicken (see below)
1 batch spicy beansprout salad
1 batch togarashi spiced spinach
2 spring onions, sliced into 3” sections
Pink sushi ginger (I found that the red pickled ginger was too strong so in this recipe I used the more subtly flavoured pink sushi ginger instead)
4 sheets nori
- Make up a litre of stock with the stock cube and boiling water in a jug. Add the dashi no moto and mix. Finely shred the ginger.
- Heat the oil in a wok and add the ginger. Fry until aromatic. Add the chicken-dashi stock and the miso and stir until the miso has melted into the stock. Add the soy sauces and the mixture from the ramen egg. Keep on a low heat whilst you prepare everything else.
- Cook the noodles as per pack instructions- if using the ready to use, fresh noodles, they simply need brining to the boil. Place the spring onions in the ginger miso broth for a minute to blanch and add flavour. Then remove the spring onions for serving.
- Drain the noodles and split between two ramen bowls. Top with the broth, then add the toppings pleasingly around the bowl.
Hoisin Marinated Chicken
2-3 chicken thighs (depending on size and appetites!)
1 tbsp. hoisin/ sweet bean paste
1 tbsp. shaoxing rice wine
1 tbsp. brown miso
- Mix together the marinade ingredients in a large bowl.
- Add the chicken thighs and ensure the meat is well covered on all sides. Cover bowl with cling film and place in a fridge for a couple of hours or, ideally, overnight.
3. When ready to cook, discard any excess marinate. Place the chicken thighs with a little groundnut oil on a tray and grill under high heat for about 8-10 minutes, turning regularly to cook evenly. When cooked through, slice thinly before serving.
Togarashi Spiced Spinach
1 bag fresh spinach
1 tsp groundnut oil
Salt and white pepper
½ tsp. togarashi powder
1/2 tsp. toasted sesame seeds
- Blanch the spinach in boiling water and then drain in a sieve. Using a large spoon, press the spinach into the sieve to squeeze out as much water as possible. Blot the spinach on a few pieces of kitchen towel.
- Heat the oil in a wok until very hot and add the spinach. Stir fry for a minute, before adding the salt and white pepper, togarashi powder and mixing. Sprinkle with the sesame seeds.