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Recipes

Delicious Japanese Ramen

Simon Boyle

Ramen is full of complexity, rooted in layer-upon-layer of fascinating combinations of ingredients.

Stuff you'll need

Simon-Boyle-ramen.jpg

For the broth:
4 chicken wings, roasted
500g piece of smoked pork belly (unsmoked is perfectly fine)
500ml good-quality chicken stock
5g dried shiitake mushrooms
15g root ginger, thickly sliced but not peeled
4 spring onions, whites only (save the tops to serve)
10g kombu (seaweed)

For the eggs:
4 medium organic eggs
1.5 tsp manuka honey
100ml Japanese soy sauce

Get stuck in

1. To make the broth, put the wings and pork belly in a large pot with the remaining ingredients and 1.25 litres of cold water. Bring to the boil, skim, turn down the heat, put on a lid very slightly ajar, and simmer gently for about three hours until the belly is tender, then lift out the meat. 

2. Meanwhile, bring a small pan of water to the boil. Pierce the eggs at the round end with a needle, and then gently lower into the pan. Turn down the heat and simmer gently for six-and-a-half minutes, then drain and run under cold water until cool. Peel. Whisk the honey into 100ml water until well distributed, stir in the soy sauce, then add the eggs and marinade for at least three hours or overnight, turning occasionally.

3. To make the chilli sauce, put the oil in a medium pan with the garlic, spring onions and ginger and cook on a medium heat until golden. Add the chilli flakes and turn off the heat. Stir regularly until cool, then mix in the honey and sesame seeds.

4. Mix together all the ingredients for the seasoning sauce except for the oil, then fry in the oil over a medium heat for five minutes.

5. When you are ready to eat, finely slice the reserved spring onion tops and the pork. Cut the eggs in half.

6. Heat the broth and whisk the tare into it. Cook the noodles according to packet instructions. When the broth is steaming, divide the noodles between bowls and pour over the broth. Top with the eggs, pork, spring onion tops, sweetcorn and bamboo and a dollop of chilli oil. Eat immediately.

For the chilli sauce:
300ml sunflower oil
2 garlic cloves, finely chopped
1 spring onion, finely sliced
1 tbsp freshly grated ginger
20g dried chilli flakes
1 tsp manuka honey
1 tbsp sesame seeds

For the seasoning sauce:
150g red miso
150g white miso
2 garlic cloves, crushed
1.5 tbsp manuka honey
1 tbsp mirin
1 tsp Japanese sesame paste (optional)
1 tbsp oil
4 bunches of ramen noodles
100g tinned sweetcorn
75g tinned bamboo shoots