Ramen hacks

By: Kerstin Rodgers
From: V is for Vegan
Serves: 1

Sometimes when I can’t be bothered to cook I buy pot noodles. They’re quick, they’re easy. But, buy good-quality packet noodles; I have it on good authority that the best instant noodles are made by the Koreans. They are ‘bouncier’. I chuck out the little packets of powdered vegetable/MSG and sesame oil, make a quick stock and do my own toppings. Here are a few ideas.

Ramen originally derived from Chinese cooking, but took off in Japan after the First World War only after being made less Chinese and more Japanese, adding miso and making it less greasy, more delicate. Ramen is almost like a religion in Japan; everybody has their favourite noodle shop. Check out a very funny 1980s Japanese film called Tampopo to find out more. Today, ramen are called ‘doll’ noodles by many Chinese, as the first manufacturers had a picture of a Japanese doll on the packet. In Japan, they are now bringing out ‘feminine’ ramen with less salt and MSG, as the biggest consumers are men aged between 20 and 40. Lazy so-and-sos!

Ingredients

Quantity	Ingredient
1 packet	ramen
	water, boiling

Own stock, adding one of the following:

Quantity	Ingredient
2 tablespoons	mushroom miso
2 tablespoons	miso
1 tablespoon	vegetable stock powder

Add one or all of these flavourings:

Quantity	Ingredient
1 tablespoon	sesame oil
1 tablespoon	soy sauce
1/2 teaspoon	finely chopped garlic
2 cm piece	ginger, peeled and very finely chopped
1/2 teaspoon	sichuan peppercorns, ground
1 tablespoon	black bean sauce
squeeze	lime

Then add one or more of these toppings:

Quantity	Ingredient
small handful	chinese cabbage, shredded
2-3 stalks	chinese greens, such as bok choi
4-5	baby spinach leaves
handful	mushrooms, sliced, such as shiitake
3-4 slices	tofu, (firm, smoked or silken)
1 tablespoon	peanuts
5-6 strips	nori seaweed
small handful	bean sprouts
2-3	spring onions, chopped
2 tablespoons	bamboo shoots, fermented

Finish with one or more of these garnishes:

Quantity	Ingredient
handful	coriander leaves
large pinch	pickled ginger
2 tablespoons	Baechu kimchi
1 tablespoon	sesame seeds

Method

Place the ramen into a largeish ceramic or wooden bowl. Pour boiling water onto your stock base, then pour this over the ramen. Add the flavourings. Then add the toppings. Leave for a few minutes until the ramen is soft. Add the garnish.