A Japanese noodle soup, ramen has grown in popularity outside of Japan in the last decade and it's easy to see why. In its simple form, it's a rich meat (or occasionally fish) broth, flavoured with soy or miso and served with toppings such as mushrooms, seaweed, sesame seeds, spring onions and soft-boiled egg. As with most dishes, there are regional varieties too, including the most popular tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido.
1
Cook the ramen noodles according to the packet instructions, adding the frozen peas (or whichever vegetables you opt for) to the pan so they cook at the same time.
2
Cook the egg by poaching it in the broth (whisk it in a bowl first then pour it into the broth or crack it in), boiling it whole in a separate pan, or giving it a quick fry.
3
Add the miso paste to the noodle cooking liquid (if cooking plain noodles) and stir through.
4
Remove from the heat and garnish with the chilli, drained spring onion, sesame seeds, sesame oil and any other toppings you like.
5
The egg goes on last if you cooked it separately, along with the seaweed (if using).