Ramen

A favourite in the house. Once you’ve done it once, it’s hard not to do it again.

For this recipe I use Kara coconut cream. I’ve had fresh coconut cream pressed in front of me at a market in the Philippines and this is the closest thing to it. If you have another brand I recommend doing a side-by-side comparison to see what i’m talking about.

You’ll need:

1T Soy

1T Rice vinegar

1T Chilli oil

1T Peanut Butter

1T Miso paste

1 T Gochugang

1T Oyster Sauce

Half a can of Kara coconut cream

600ML of stock (I tend to use marrow bones with carrots and celery) *If you have a dog, they love the leftover vegetables.

500 G Mince or another protein. I’ve been roasting pork and using leftover thin slices omitting the gochugang vinegar and oyster.

Ramen noodles

Optional (but recommended) extras.

2x Eggs boiled for 6 minutes. (For easy peeling, tap one side with a spoon lightly until you hear a small snap)

spring onion

Bok choi (or other greens. Broccolini works well)

furikkake

Method:

In a medium pot, put the soy, peanut butter, miso, chilli oil, vinegar on a medium heat and stir to combine.

In a seperate pot, put some water to boil.

Add the stock and combine.

Add the coconut cream and lower heat to simmer

Once the water boils cook the eggs for 6 minutes and run them under cold water once they’re cooked. Reserve the boiling water for greens and noodles.

Cook the mince in a pan on medium high heat. Add gochugang, oyster sauce and a splash of vinegar until it browns. once it’s cooked, turn off the heat and let it sit in the juices.

Blanch the greens in the boiling water and set aside.

Cook the noodles and divide into individual bowls.

Add the broth and all the trimmings.

Serve straight away! Come on, I’m hungry!