saturday kitchen recipe

Souped up instant ramen

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Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 1

By Tim Anderson
From Saturday Kitchen

Ingredients

  • 1 free-range egg
  • 2 tbsp soy sauce (optional)
  • 1 tbsp mirin (optional)
  • small handful fresh greens, such as spinach or chopped cabbage, and/or bean sprouts
  • 1 pack instant ramen
  • ½ tsp flavourful fat, such as lard, bacon fat, sesame oil, chilli oil, butter or chicken fat (optional)
  • 1 tbsp pickled vegetables, such as bamboo shoots, beni shōga (ginger), mustard greens or kimchi
  • slices of roasted pork, ham or chicken (optional)
  • 1 spring onion, finely chopped

Method

  1. Bring a saucepan of water to a rolling boil, carefully lower in the egg and cook for 6½ minutes.

  2. Remove the egg and transfer to a bowl of cold water and leave to cool completely (change the water once or twice if it starts to warm up. Peel the egg and, if you have time, marinate it in the soy sauce and mirin for an hour (optional).

  3. Blanch the greens in boiling water until just tender, then prepare the instant ramen according to the pack instructions.

  4. Garnish the ramen with the fat (if using), egg, greens, pickles, meat and spring onion.