Swift, nourishing, and bursting with taste, delve into the delightful world of this simple ramen recipe. Perfect for the winter season, it promises to envelop you in warmth with each savory spoonful.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 500ml/18fl oz chicken stock
- 4 raw tiger prawns, shells and heads removed but reserved for the stock
- 2 tbsp vegetable oil
- 2cm/1in fresh root ginger, peeled and sliced
- 2 garlic cloves, sliced
- 1 tbsp gochujang paste
- 6 dried shiitake mushrooms, rehydrated in warm water and sliced
- ½ chicken breast, thinly sliced
- 1 nest of egg noodles, cooked to packet instructions
- handful baby spinach
- 1 hard-boiled free-range egg, halved
- 2 tbsp kimchi, to serve
- 2 spring onions, sliced
- 2 tbsp edamame beans
- 2 red chillis, sliced
- soy sauce, to taste
Method
-
Add the chicken stock and prawn shells to a large saucepan and simmer over a low heat for 20 minutes to infuse. Strain the stock through a sieve into a jug or pan and keep warm.
-
Place the oil in a frying pan over a medium heat, then add the ginger and garlic and sauté for 2–3 minutes. Add the infused stock and the gochujang paste and cook for a further 2 minutes.
-
Add the mushrooms, followed by the prawns and chicken, and poach gently without boiling for 2–3 minutes.
-
Meanwhile, cook the noodles according to packet instructions. When soft, put the noodles and spinach in a serving dish and ladle the hot ramen broth over the top. Garnish with the egg, some kimchi, spring onions, edamame and chilli. Season to taste with soy sauce.
