Easy express weeknight ramen
My super quick ramen noodle soup recipe could not be more simple, yet somehow a homemade version of this dish always feels somewhat special and looks impressive. I should start by sharing a disclaimer, this recipe is by no means traditional, but I promise the smell will make you believe otherwise.
As a big fan of Japanese food and ramen, I always wanted to make this dish at home, but the long list of seemingly impossible to find ingredients and the many steps to perfecting the broth always put me off. That was until I found a simplified version in Simply Nigella (love Nigella!) which finally gave me the courage to give it a go. I was shocked at how easy it was to make a beautiful bowl of ramen with very little ingredients and while perhaps not the real deal, just as soothing as its more classic version.
Having looked at many other recipes from various sources, I came up with my own version below, which is ultimately just a combination of some of my favourite vegetables, and by all means, feel free to use my recipe as a guide and experiment with your own favourite ingredients.
A more traditional version of this recipe would use ‘dashi’, a Japanese fish stock famous for its umami flavour, and this ingredient is far easier to find than you might think! I found it ready-made in my local grocery store, but unfortunately wasn’t impressed by the taste, but by all means use this if you can find a decent one. You’ll find it at any Asian supermarket and is available in dried stock cubes too. I, however, made this version with your average vegetable stock cubes and it certainly makes a delicious, comforting bowl of noodle soup.Print
This easy recipe for super quick ramen makes a delicious, comforting bowl of noodle soup using very few, minimal ingredients!
- 200g ramen or udon noodles
- 1l vegetable stock (or dashi if you can find a good one)
- 3 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- 2 medium eggs
- 1 spring onions
- 235g pak choi
- 150g shiitake mushrooms
- 15g fresh ginger, shredded
- 1/4 teaspoon dried chilli flakes
- Boil eggs in a small saucepan for approximately 7 minutes, until egg yolk has just set. Leave to cool in cold water before peeling and halving.
- Shred the fresh ginger and separate pak choi stems from leaves. Depending on the pak choi you use, you might want to slice the stems in half if they are particularly big. Thinly slice the salad onion.
- Meanwhile, heat the stock and ginger and bring to a simmer. In a separate pan, cook noodles according to package instructions.
- Simmer the broth for 3 minutes, then add shiitake mushrooms to and continue simmering for approximately 4 minutes, until mushrooms have nearly softened. Add pak choi stems and simmer for another minute, I like these crunchy! Take off the heat, add pak choi leaves, soy sauce and sesame oil and stir well.
- Divide cooked noodles between two bowls and pour over broth and vegetables. Halve the eggs and place on top of the broth. Top with spring onion and chilli flakes.
It was sold out at my local supermarket, but if you can find it, a few teaspoons of sweet white miso would be great to use in this recipe!
- Category: Main Course
- Method: Boil
- Cuisine: Japanese
- Calories: 600
Keywords: easiest ramen recipe, quickest ramen recipe, nigella lawson ramen recipe, nigella ramen recipe, vegetarian ramen recipe, vegetarian noodle soup, easy weeknight ramen recipe