The key to making a deep, flavourful base for your weeknight ramen bowls is to use the slow cooker for an aromatic broth, before you let everyone customise their own bowls! Serve with my Korean sweet chilli sauce.
For the Broth
- 750ml (3 cups) Fresh Vegetable Stock
- 4 cm Fresh Ginger
- 2 Large Garlic Cloves
- 1 1/2 tbsp Dark Soy Sauce
- 1 tbsp Japanese Rice Vinegar
- 1 tsp Red Miso Paste
For the Ramen
- 2 Nests Ramen Noodles
- 2 Baby Pak Choi
- 2 Large Eggs
- 1/2 Red Chilli
- 2 Large Spring Onions
- 50g Cubed Silken Tofu
- Toasted Sesame Seeds or Furikake, to serve
- Your Favourite Hot Sauce, to serve
- Combine the vegetable stock, the ginger (sliced into coins), the garlic cloves (lightly smashed using the end of a rolling pin – no need to peel them!), the soy sauce, the rice vinegar and the miso paste in your slow cooker and cook on high for 4 hours, or on low for 8 hours. Alternatively, bring all the ingredients to a boil together in a large, lidded saucepan before reducing to a very low simmer and allowing to infuse, lid on for an hour.
- Thickly slice the pak choi and add it to the slow cooker or your saucepan along with the noodles. Cook on low for 15 minutes, or until the noodles are tender.
- Meanwhile, boil the eggs for 6 minutes before plunging them in cold water to stop them cooking. Carefully peel and halve once they are cool enough to handle, and thinly slice the chilli and spring onions.
- Divide the noodles, pak choi and the soup between two bowls, and top with the halved eggs, red chilli and spring onion slices, the tofu cubes and a sprinkling of sesame seeds. Bring the hot sauce to the table so that people can help themselves.
- Furikake is a Japanese dry seasoning, typically made from a mix of sesame seeds, chopped seaweed, sugar and salt. You can get it from Whole Foods, Amazon or your nearest Asian supermarket. Some versions also contain dried fish, so check the ingredients if you are following a vegetarian or vegan diet.
- As I only need a fraction of the pack silken tofu usually comes in for this soup I tend to scramble it for breakfast the next day. Just drain the leftovers, mash lightly with a fork and scramble in a hot pan, adding salt, ground turmeric and garlic granules to taste.