Recipe: Easy Ramen


This ramen is ready in the fraction of the time a traditional recipe would take. The only thing we're cheating on is buying fresh chicken stock but you barely compromise on flavour and save hours. It is absolutely delicious!


For The Broth

  • 1.5 l chicken stock, fresh (store bought)
  • 1 leek
  • 2 spring onions
  • 1 handful shiitake mushrooms
  • 10 g ginger
  • 1 clove garlic
  • 1 star anise
  • 1 sheet seaweed
  • 2 thick rashers back bacon, fat removed

To Finish

  • 2 portions ramen noodles
  • 2 tbsp miso and soy base
  • 1 handful of your favourite ramen toppings
Make the Broth

Step 1

Make The Broth

Pour the chicken stock into a large saucepan over a high heat and bring it to a boil. Wash the leek, spring onions and mushrooms, then roughly slice them, the ginger and the garlic. Drop them into the stock with the star anise, seaweed and bacon. Bring to a boil and simmer for 30 minutes then strain.

Finish and Serve

Step 2

Finish And Serve

Cook your noodles in the broth for 8-10 minutes until just soft through, but with a little bounce (or follow the packet instructions). Add a little flavour base to two bowls, add the noodles then pour over the broth. Serve with ramen toppings (we went for soy egg, radish, spring onion and sesame seeds. Makes 2 bowls

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