Ten-minute ramen

Ten-minute ramen

Pimp my noodles
Jacqui Melville

Goodness in a bowl for body and soul. If desired, serve with your own kecap manis (Indonesian sweet soy sauce), made by stirring together 1 tablespoon soy sauce, 1/2 tablespoon honey and a splash of mirin.


Quantity Ingredient
200g ramen noodles, cooked according to the packet instructions
2 Boiled eggs, peeled and halved
or 2 Soy eggs, peeled and halved
200g sliced cooked pork, (thinly sliced pork neck works best here)
100g mixed greens, (kale, pak choy and spinach)
1 sheet sliced nori seaweed paper, to serve
sprinkle sesame seeds, to serve
2 spring onions, thinly sliced, to serve


Quantity Ingredient
500ml chicken stock
2 garlic cloves, peeled and bruised
2 tablespoons soy sauce
1 teaspoon worcestershire sauce
1/2 teaspoon chinese five-spice
dash chilli powder
1 teaspoon caster sugar
2 slices fresh ginger, peeled


  1. Add all of the broth ingredients to a stockpot or large saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes.
  2. Divide the noodles between 2 soup bowls. Arrange the pork on top of the noodles, along with the greens and eggs.
  3. Bring the stock to the boil once again, then take it off the heat and divide it among the soup bowls.
  4. Allow the greens to slightly wilt before serving topped with nori, sesame seeds and spring onions. If you wish, pimp with kecap manis.


  • If you’re not using store-bought cooked pork, try this simple recipe. Preheat the oven to 180˚C. Place 200 g pork neck on a baking tray with a drizzle of oil, soy sauce & kecap manis until cooked through.
bowl food
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