Ramen may have a reputation as the ultimate student meal since it’s dirt cheap and takes all of 3 minutes in the microwave, but it is so much more than that. Go ahead and buy those cheap packs of ramen noodles, but why not try amping it up by making your own broth and adding in some delicious toppings? This ramen recipe has everything: a rich broth, piles of noodles, earthy mushrooms, sweet pork belly, crunchy greens, and a delicious marinated egg. Once you see how easy it is to make yourself, and how much better it tastes, you’ll never go back.
Prep Time: 5 minutes
Cook Time: 10 minutes
- 1 soft boiled egg
- 3 tbsp dark soy sauce
- 2 tbsp mirin
- 3/4 cup cold water
- 2 packets ramen noodles
- 1 vegetable stock cube
- 2 tbsp miso paste
- 1 tbsp smooth peanut butter
- 2 tsp sesame oil
- Handful of eryngii mushrooms (king oyster mushrooms)
- Handful of enoki mushrooms
- 1/2 cup spring onion, chopped into 1 to 2 inch pieces
- Sweet and spicy pork belly, cut into bite sized pieces
- In a large mug or small bowl, combine soy sauce, mirin, and water. Place the soft boiled egg into the mixture, making sure it is fully submerged, and leave to marinate.
- In a medium sized pot, bring about 4 cups of water to a boil. Add the vegetable stock cube and stir until fully dissolved. Next, place the miso paste into a large ladle and carefully lower the ladle into the broth so that the miso is slightly submerged. Using a fork, gently mix the miso with the broth that has entered the ladle until fully dissolved. Do the same with the peanut butter and, once all ingredients are dissolved, stir the broth until everything is well combined.
- Add in the ramen noodles and cook as directed on the instructions (usually around 3 minutes).
- Quickly stir fry the eryngii mushrooms with some salt and pepper until they start to brown and become tender.
- Remove the egg from the marinade and cut in half.
- Place the ramen in a bowl. Add in the toppings, making sure to add the enoki mushrooms first so that they wilt in the soup, and enjoy!