1. VEGETARIAN RAMEN

INGREDIENTS

• 1 tbsp toasted sesame oil, plus extra for drizzling

• 2 cloves garlic, crushed

• A thumb-sized piece of ginger, finely grated

• 5g dried shiitake mushrooms (optional)

• 1 litre vegetable stock

• 1 tbsp soy sauce

• 1 tsp caster sugar

• 1 pak choi, quartered lengthwise

• 100g sugar snap peas

• 300g cooked egg noodles

• 3 tbsp tahini

• 2 tbsp miso paste

• ½ a block (280g) firm tofu, patted dry and cut into quarters

• 195g tin of sweetcorn

• 2 carrots, cut into long, thin strips

• A small bunch of coriander

• 2 tbsp chiu chow chili oil (optional)

METHOD

• In a large pan, heat the toasted sesame oil over low heat. Add the crushed garlic and grated ginger, cooking for about 2 minutes. If using, add the dried shiitake mushrooms, then pour in the vegetable stock, soy sauce, and caster sugar.

• Increase the heat to medium and bring the mixture to a simmer. Add the pak choi, sugar snap peas, and cooked noodles, simmering for another 2 minutes until everything is tender.

• Mix in the tahini and miso paste, stirring until well combined. Season the broth to taste and keep it warm.

• In a small non-stick pan, drizzle a bit more sesame oil and fry the tofu quarters until they are golden and crispy on all sides.

• In deep bowls, portion out the noodles, pak choi, sugar snap peas, and broth. Top each bowl with sweetcorn, carrot strips, crispy tofu, and fresh coriander. If desired, drizzle with chili oil before serving. Enjoy!

2. KOREAN-STYLE RAMEN

INGREDIENTS

• 340g tin of Spam, cut into thick slices

• 200g Enoki mushrooms

• 150g Shimeji mushrooms, sliced

• 75g kimchi

• 125g pak choi

• 2 spring onions, sliced

FOR THE SAUCE

• 2 tbsp gochujang (Korean chili paste)

• 1 tsp gochugaru (Korean chili flakes)

• 90g pack of instant ramen noodles 

• 1 tbsp soy sauce

• 2 garlic cloves, grated

• ½ tbsp brown sugar

• 500ml chicken stock, warmed

METHOD

• In a medium bowl, combine the gochujang, gochugaru, ramen flavor packets, soy sauce, grated garlic, and brown sugar. Gradually whisk in the warm chicken stock until the mixture is smooth and well-blended.

• Arrange the Spam slices, Enoki and Shimeji mushrooms, kimchi, pak choi, and ramen noodles in a circle in a flameproof casserole dish. Pour the prepared sauce over the top and bring to a boil. Cover with a lid, then reduce the heat to a simmer. Cook for 15 minutes, then remove the lid and stir the ingredients.

• Allow the dish to cook for an additional 3 minutes, or until everything is tender and fully cooked. Finish by sprinkling the sliced spring onions on top and serve directly from the pan. Enjoy your flavorful meal!

3. VEGAN RAMEN

INGREDIENTS

• 1tbsp vegetable oil

• 1 onion, finely chopped

• 1 carrot, grated

• 1 garlic, crushed

• ginger, peeled and grated

• 2tbsp medium curry powder

• 400 coconut milk

• 1tbsp white miso

• 1tbsp soy sauce

• 400ml vegetable stock

• 200g ramen noodles

• 100g spinach

• spring onions, finely sliced

• 1tsp sesame seeds

• nori and silgochu, to serve

• 1 lime, cut into wedges

METHOD

• Heat the oil in a stock pot over a medium heat and fry the onion and carrot for 10 minutes until very soft. Add the garlic and ginger, and fry for a minute more. Stir in the curry powder.

• Tip in the coconut milk, miso, soy and stock, then bring to a simmer. Cook for 10-15 minutes or until thickened slightly. Remove from the heat and blitz with a hand blender until smooth.

• Cook the ramen in salted water following pack instructions until al dente, then drain. Stir the spinach into the coconut broth and leave to stand until wilted.

• Divide the noodles between two warmed bowls, then ladle over the soup. Scatter with the spring onions, sesame, nori and silgochu, then squeeze over the lime wedges to serve.

4. JAPANESE RAMEN

INGREDIENTS

• 1.4 litres fresh chicken stock

• 100g miso paste

• 2 pak choy, quartered

• 150g bean sprouts

• 4 tsp sesame oil

• 4 portions of ramen noodles (dried, instant, or fresh)

• 50g finely grated Parmesan (optional)

• 4 soy-marinated eggs, halved

FOR THE SPICY MISO PORK MINCE:

• 1 leek, washed and trimmed

• 40g red or barley miso

• 1 tomato, roughly chopped

• ½ onion, roughly chopped

• 4 cloves garlic, peeled

• 1 red chili, roughly chopped

• 2 tsp dried chili flakes

• 2cm piece of ginger (unpeeled), finely sliced

• ½ tbsp toasted sesame seeds

• ¼ tsp freshly ground black peppercorns

• ½ tsp freshly ground Szechuan peppercorns

• 2 anchovies in olive oil (optional)

• 250g pork mince

• Vegetable oil for frying

• 50g butter

METHOD

• In a large pot, bring the chicken stock to a simmer. Whisk in the miso until fully dissolved.

• For the spicy miso pork mince, cut the leek in half and roughly chop the green part. Finely shred the white part and soak it in iced water.

• In a food processor, combine the green leek, red miso, tomato, onion, garlic, fresh and dried chili, ginger, sesame seeds, black and Szechuan peppercorns, and anchovies (if using). Blend until you have a coarse paste. Transfer this mixture to a large bowl, add the pork mince, and mix thoroughly.

• Heat a wok over high heat and add 2 tbsp of vegetable oil. Carefully add the pork mixture and cook for about 10 minutes, stirring frequently until it's dark brown. Remove from heat and stir in the butter, keeping it warm.

• Bring a large pot of water to a boil and blanch the pak choy for 1 minute. Use a slotted spoon to transfer it to a bowl. Blanch the bean sprouts for 20-30 seconds, then add them to the same bowl. Drizzle with sesame oil and toss gently to combine.

• Cook the ramen noodles in the same boiling water according to the package instructions, then drain well.

• Divide the miso-chicken broth among four deep bowls. Add the noodles and half of the spicy pork mince to each bowl, stirring well. Taste the broth and adjust seasoning with salt or soy sauce if needed.

• Top each bowl with the remaining pork mince, grated Parmesan (if using), drained shredded white leek, pak choy, bean sprouts, and halved marinated eggs. Serve piping hot and enjoy with a satisfying slurp!