Thursday 7 May 2020


This vegetarian ramen recipe may require a little time to prep, making the broth was almost therapeutic, but the end result was simple outstanding with the final broth being super silky, flavourful and pretty close to the classic pork based one usually used for ramen!

Ingredients are pretty straight forward, I had the Korean red pepper powder in my cupboard from making the Kimchi, but try to get your hands on some kombu which is dried seaweed which gets added to the broth for flavour as it really does make a huge difference to the final result! 

I mean guys we have another Bank holiday weekend upon so let's make it a productive one cooking wise!

Serves 2

  • 4 garlic cloves, thinly sliced
  • Vegetable oil
  • 1 Tbsp. black or white sesame seeds
  • 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes
  • Salt
  • 4 spring onions
  • 1 2" piece ginger, peeled, thinly sliced
  • 2 Tbsp. tomato paste
  • A handful of dried shiitake mushrooms
  • 4cm x 5cm piece dried kombu (seaweed, available at most organic and Asian supermarkets)
  • 3 Tbsp. unsalted butter, cut into pieces
  • 1 Tbsp. soy sauce
  • 2 baby pak choi, quartered lengthwise
  • Purple sprouting broccoli 
  • 300g dried ramen noodles
  • 2 eggs


  • Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. 
  • Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. 
  • Transfer mixture to a small bowl and stir in gochugaru; season with salt. 
  • Wipe out pot and set aside.
  • Trim dark green parts from scallions and thinly slice; set aside for serving. 
  • Coarsely chop white and pale green parts. 
  • Heat remaining 2 Tbsp oil in reserved pot over medium-high. 
  • Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. 
  • Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. 
  • Add mushrooms and kombu, then stir in 5 cups cold water. 
  • Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. 
  • Remove and discard kombu.
  • Using a slotted spoon, transfer solids to a blender alongside the garlic, red pepper and sesame paste. 
  • Add a ladleful or 2 of broth to blender and purée until smooth. 
  • Stir purée back into broth in pot and bring to a simmer over medium heat. 
  • Add butter a piece at a time, whisking to combine after each addition before adding more. 
  • Stir in soy sauce; season with salt. 
  • Reduce heat to low and keep warm until ready to serve.
  • Meanwhile, bring a large pot of water to a boil. Add bok choy and broccoli and cook until bright green and tender. 
  • In another small saucepan boil water and add eggs for 6 minutes and 30 seconds. 
  • Drop them into a bowl of ice water and peel after they have cooled down a little.
  • Using a slotted spoon, transfer vegetables to a plate. 
  • Return water to a boil and cook noodles according to package directions. 
  • Drain and divide among bowls.
  • To serve, ladle broth over noodles, then top with bok choy and broccoli. 
  • Top with halved eggs and enjoy!

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