Electronic Engineering student, Adam, shares his favourite ramen bowl recipe
Ingredients
- 700ml chicken stock
- 3 garlic cloves, halved
- 4 tbsp soy sauce, plus extra to season
- 1 tsp Worcestershire sauce
- Thumb-sized piece of ginger, sliced
- ½ tsp Chinese five spice
- Pinch of chilli powder
- 1 tsp white sugar (optional)
- 375g ramen noodles
- 400g sliced cooked pork or chicken breast
- 2 tsp sesame oil
- 100g spinach
- Sweetcorn
- 4 boiled eggs
- Shredded nori to garnish
- Sliced spring onions or shallots
Method
1) Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
2) Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
3) Cook 375g ramen noodles following the pack instructions, then drain and set aside.
4) Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
5) Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
6) Drain the stock into a clean pan, then bring to the boil once again.
7) Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.