Noodle broth:
A drizzle of NOMU Extra Virgin Olive Oil, for frying
1 clove garlic, minced
2cm piece ginger, peeled and minced
2 spring onions, thinly sliced, white and green parts kept separate
1 1/2 cups prepared NOMU Concentrated Liquid Chicken STOCK
1 pack 2-minute noodles
To serve:
1 soft-boiled egg (see tips)
3 shitake mushrooms, thinly sliced and fried
1 small carrot, peeled and julienned
A spoonful of chilli crisp
A pinch of sesame seeds
Drizzle a little Olive Oil in a small saucepan and fry the ginger, garlic and white section of the spring onion until softened (reserve the green parts to serve). Add the prepared Chicken STOCK and bring to a simmer. Taste the broth, and add an extra drizzle of Chicken STOCK Concentrate if needed.
Place the 2-minute noodle cake into the broth (discard the seasoning packet) and simmer until just cooked through – the noodles will continue cooking in the hot broth when served.
Place the noodles in a serving bowl and pour over the steaming chicken broth. Arrange the soft-boiled egg, shitake, carrot and chilli crisp on top and sprinkle with the reserved spring onion greens and sesame seeds.
Tips: Finish your ramen bowl with any of your favourite ingredients – corn, bean sprouts, shredded cooked chicken and nori will all be tasty additions!
For jammy soft-boiled eggs, place an egg in a small pot of simmering water. Immediately set a timer for 7 minutes. When the time is up, place the egg into a bowl of iced water to stop the cooking process. Once cooled, peel and slice in half to serve on your ramen.
Check out this recipe video on @nomubrands Instagram.
Noodle broth:
A drizzle of NOMU Extra Virgin Olive Oil, for frying
1 clove garlic, minced
2cm piece ginger, peeled and minced
2 spring onions, thinly sliced, white and green parts kept separate
1 1/2 cups prepared NOMU Concentrated Liquid Chicken STOCK
1 pack 2-minute noodles
To serve:
1 soft-boiled egg (see tips)
3 shitake mushrooms, thinly sliced and fried
1 small carrot, peeled and julienned
A spoonful of chilli crisp
A pinch of sesame seeds
Drizzle a little Olive Oil in a small saucepan and fry the ginger, garlic and white section of the spring onion until softened (reserve the green parts to serve). Add the prepared Chicken STOCK and bring to a simmer. Taste the broth, and add an extra drizzle of Chicken STOCK Concentrate if needed.
Place the 2-minute noodle cake into the broth (discard the seasoning packet) and simmer until just cooked through – the noodles will continue cooking in the hot broth when served.
Place the noodles in a serving bowl and pour over the steaming chicken broth. Arrange the soft-boiled egg, shitake, carrot and chilli crisp on top and sprinkle with the reserved spring onion greens and sesame seeds.
Tips: Finish your ramen bowl with any of your favourite ingredients – corn, bean sprouts, shredded cooked chicken and nori will all be tasty additions!
For jammy soft-boiled eggs, place an egg in a small pot of simmering water. Immediately set a timer for 7 minutes. When the time is up, place the egg into a bowl of iced water to stop the cooking process. Once cooled, peel and slice in half to serve on your ramen.
Check out this recipe video on @nomubrands Instagram.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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