Healthy Homemade Ramen

This recipe was an absolute hit, I had never attempted making ramen before, however, with a recent COVID lockdown in my area, I used the time to get creative with my cooking. I was so surprised by how easy this one was. Watch my 30 sec Instagram REEL here for proof!

This Japanese dish is full of flavour and perfect for the winter months. My ingredients are never exact, as I do a lot to the eye so feel free to adjust the ingredients below to suit your preference. You are also able to customise the veggies and toppings to whatever you have available in the fridge - get creative!

I bought shredded chicken from the deli, however, you could also cook your own and shred with a fork or buy a BBQ chicken and do the same. If you’re vegetarian, give tofu a go or simply leave this out.

• Makes 4 serves

• Prep Time: 30 min

Ingredients:

• 4 garlic cloves (minced)

• 2 knobs of ginger (grated or minced)

• 2 large carrots (grated)

• 2 cups of mushrooms - Shitake and/or button (sliced)

• 2 cups cooked breast chicken (shredded) - leave out for vegetarian version or substitute with tofu

• Sesame Oil

• 7 cups of chicken/vegetable stock

• 4 tbsp Tamari/Soy Sauce

• 3 tbsp Sriracha (adjust to your spiciness liking)

• Ramen Noodles - I use the soft ones here

• 2 cups of leafy greens - kale or spinach (sliced)

• Red cabbage (sliced)

• 1 tin/fresh corn kernels

• 1 jalapeno (sliced)

• 1/2 cup spring onions (sliced)

• Sesame Seeds

• Chilli Flakes

• 4 soft boiled eggs

Method:

1. Heat some olive oil in a large saucepan or crockpot

2. Add carrots, mushrooms and chicken/tofu if using. Saute for 5 min with garlic, ginger and sesame oil or until fragrant.

3. Add liquids including, soy sauce/tamari, sriracha and vegetable stock bring to a simmer.

4. Place eggs in a saucepan of boiling water and cook for 8 minutes for perfect soft-boiled gooey centres.

5. Adjust broth to liking, adding more tamari or sriracha if needed. Add noodles and stir in leafy greens and cook until wilted.

6. Serve broth topped with red cabbage, sliced jalapenos, spring onions, corn kernels and halved soft-boiled eggs. Sprinkle with sesame seeds and chilli flakes.