One of my favorite things to eat is ramen noodle soup with some meat dumplings of some kind floating in it. As much as I would love to be Ramen Girl (watch the film if you haven't seen it), I have a family and a job in the UK, so learning the fine art of making ramen soup will have to wait for another day. I always have instant noodles from the asian supermarket in my cupboard, so I thought I would make my own store cupboard version. As it only takes 15 minutes, it is a quick supper, and with limited pans to wash up.
Note - this makes a very filling dish!
Ingredients (per person)
1 packet shin ramyun hot and spicy ramen noodle soup
1 egg
3 dumplings of choice (I buy a tray from the freezer section of the asian supermarket)
Chopped spring onions
Handful of bean sprouts
Vegetables of choice
Instructions
Note - this dish should take 15 minutes from beginning to end once the water has come to the boil, as that is the length of time the dumplings should take to steam
1. In a large pan add water as per the instructions on the packet of noodles (approx 500ml per packet)
2. Put the egg into the water and put the dumplings in a steamer on the top of the pan and put on the heat
3. When the water starts boiling set your timer to boil your egg for 8 minutes
4. At the end of that time take the eggs out and put into some cold water to stop them cooking
5. Note - you have 7 minutes left
6. Any vegetables you want to include should be added at the relevant point in time so that they are cooked to your preference
7. Once the eggs are out, set the timer for 3 minutes, and then add your noodles and the soup flavourings
8. When there are 2 minutes left, add your beansprouts
To serve, dish out your noodles and veg, and then pour the soup over the top. Peel your boiled egg, cut in half and rest on the top of the soup. Add your dumplings into your soup, sprinkle with the chopped spring onions and serve with chilli oil and sesame oil as condiments
