Spicy Ramen

Let's cook

1. 1

   Bin the seasoning packet

   Discard the sachet and build a real broth instead. This is the only step that separates this from instant noodles.

2. 2

   Soft-boil the eggs

   Boil the eggs for exactly 6.5 minutes, then plunge into ice water and peel. The yolk should be jammy, not set.

3. 3

   Fry the aromatics

   Cook the garlic and ginger in the oil for 45 seconds, then add the gochujang and miso and fry for 1 minute until darkened and fragrant.

   💡

   Frying the pastes rather than dissolving them is what gives the broth depth.

4. 4

   Build the broth

   Add the stock and soy sauce and simmer 5 minutes. Add the bok choy for the final 2 minutes. Finish with sesame oil off the heat.

5. 5

   Cook noodles separately

   Boil the noodles in a separate pan of water and drain. Cooking them in the broth releases starch and makes it cloudy and gluey.

   💡

   Separate pan. It takes one extra pot and makes a real difference.

6. 6

   Assemble

   Divide the noodles between bowls, ladle over broth, and top with halved eggs, scallions, nori, and chilli crisp.

Nutrition & Safety