Ingredients card / Shopping list
1½ bundle of Hakubaku Ramen
½ an Onion diced
3 cloves of Garlic sliced
1 sprig of Spring Onion chopped finely
4-5 leaves of Lettuce ripped into quarters
(You can replace it with any other vegetable of your liking, Bok Choy, Choi Sum, baby Spinach etc.)
1 tbsp of Mirin
1 tbsp of Cooking Sake/Rice Wine
Cayenne Pepper (to your preference)
1cm of Ginger with peel removed and grated
Half a stick of Konbu dashi granules (roughly 2tsps)
1 cup of Chicken stock (you can also use Beef stock, or Vegetable stock for vegans)
A few drops of Sesame oil (some for the noodles, and some for the soup)
1 egg
Extra virgin Olive oil
Recipe By:
Serves 1 adults
Step 1
Heat a little oil in pan, add onions and garlic to it on medium high heat with a pinch of salt
Step 2
Once cooked, add mirin and cooking sake/rice wine, then cook until lightly golden
Step 3
Add 2 cups of water and half a stick of konbu dashi granules, followed by 1 cup of chicken/beef/vegetable stock. Add a pinch of cayenne pepper, grated ginger, and cracked peppercorns, then bring to a boil. Add soy sauce to taste, and then reduce heat to a simmer
Step 4
Crack the egg and pour it into the broth gently. Once the egg is poached to the desired level, scoop out and place on top of noodles
Step 5
Add a few drops of sesame oil and bring soup back to boil
Step 6
Add lettuce. Once cooked, scoop out into serving bowl with the ramen.
- Sprinkle finely chopped spring onion over the middle of the noodles, then pour boiling soup over.