I found a brilliant Japanese ramen recipe from justonecookbook Chef Namiko and if you love Japanese food as much as I do. Please check her website, she is brilliant. Easy cook recipe and tasty authentic Japanese food. This ramen broth recipe is from her, but I got some twist to do my topping, is a vegetarian broth base, and you could top up any toppings as you wish. Namiko’s Kimchi Vegetarian Ramen is the base broth of this recipe.
Ingredients:
- 500g large prawn or tiger prawn
- 1 knob of butter
- 3-4 cloves of garlics, chopping into fine pieces.
- A bag of small baby spinach
- 2 pieces of gingers
- 500ml unsweetened Soy milk for 2 people
- 1 tea spoon of Chilli bean paste
- 2-3 tea spoons concentration dashi soup (I got it from Japan centre here)
- 2 tea spoons of Miso
- 2 tea spoons of soy
Methods followed by Namiko san here.
Topping:
I simply put a knob of butter, fried the chopped garlic, until it changed into golden colour, then put the clean – washed prawn into the frying pan and season with salt and pepper about 2-3 minutes, when all the prawn has changed into pink colour, not more grey colour. Then it is done. While the frying pan is still hot, put the spinach on the side, it will soak up all the prawn juice and only take 1-2 minutes, it will be done. Easy!
For the perfect ramen egg is here. Or quicker version I boiled the Clarence Court Burford Free range Eggs for 6 minutes, then put into ice bath for few minutes, then put all the eggs into a soy bath (soy, sugar, water) like Namiko did. It always works!
You need to do the eggs one night before, or at least 3-4 hours. The recipe is around 20-30 minutes maximum.
It is our weekly menu when the weather is cold. Perfect for a bowl of ramen.🍜