This is the most basic ramen recipe I’ve come up with yet. You can use it as a base to make your own ramen recipe, or just have it as-is. It’s good because it’s healthy, cheap and quick to make.
- Ramen noodles
- Seaweed dashi broth (you can buy a packet from you local Asian food store or make your own by boiling down seaweed. I recommend buying the packet stuff)
- Soy sauce
- Sesame oil
- Vegetables (mushrooms is also a good addition)
- Other spices such as chili and lemongrass are optional (less is more here, with the exception of chili if you like it hot… but I don’t need to tell you that)
- Boil water
- Cook vegetables in sesame oil
- Add seaweed dashi broth to the boiling water and give it a quick stir (I use 1 whole sachet of the dashi broth powder, which is enough for 1-2 people)
- Add vegetables
- Add mirin and soy sauce to taste (if you have mastered my 2 part dumpling sauce, you will innately know how much of each to add here, but you can’t get it too wrong. If you add too much soy, it’ll be dark – about a “gloop” is enough. If you add too much mirin, it’ll be too sweet, I guess – again, about 2 “gloops” is enough, but don’t think about those off-the-cuff ratio’s I’ve just guessed, too much)
- Optionally add other herbs / spices as you like, or don’t. There are no wrong answers here
- Add noodles
- Drop an egg in to poach
It’s pretty hard to get wrong. Steps 3-7 happen in about the same amount of time and are interchangeable, so it’s hard to get wrong and it’s quick and easy to make.