Ramen is one of Japan’s most famous culinary exports; a fantastic fast food, but if done right, healthy, satisfying and moreish! Our version uses a chicken stock for the soup base, but you could easily use a vegetable-based stock. A ramen should be fresh, zingy and full-flavoured, and we hope you enjoy our version with our kiln roast salmon.
300g ramen (wheat) noodles
600ml low sodium chicken or vegetable stock
4 large free-range hen’s eggs
selection of julienned vegetables eg peppers, shiitake mushrooms, spring onions
tablespoon toasted sesame seeds
handful chopped coriander
1inc fresh ginger, grated
2 crushed garlic cloves
2 teaspoons shichimi togarashi (Japanese chilli seasoning) or chilli flakes
2 tablespoons dark soy sauce
Place the eggs in a pan and cover with water. Bring to a boil, set the timer at this point to 3 minutes and turn the heat down so the water is at a rolling simmer. At 3 minutes, remove the eggs from the heat, and run under cold water for 5 minutes. Place the eggs to the side and peel the shells carefully.
For the broth, in a large pot, heat the sesame oil with the garlic, ginger and shichimi togarashi, or chili flakes. Add the stock and bring to the boil, then turn down to simmer. Add the soy sauce.
Cook the ramen noodles according to instructions (usually 2-3 minutes) and drain.
When ready to serve, place the noodles in a bowl. Using a ladle, cover with broth. Slice the eggs in half and place in the dish (2 egg halves per person) and add the fillet of kiln roast salmon.
Garnish the dish with the sesame seeds, chopped spring onions, coriander and vegetables.