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Best ramen recipe that isn’t really hard?

7 replies

Keepingbusyeating · 24/04/2025 18:40

I want to make a semi-easy chicken ramen tomorrow, but have never made one before!

OP posts:
myrtleWilson · 24/04/2025 18:47

If I've got time I have made this in the past. However, that does involve stock from scratch!

If I cant be bothered with homemade stock I have though bought a pack of itsu ramen broth and then added the tare as per recipe - this adds real depth of flavour
I just use a jar of chilli oil (or crisp chilli) rather than make my own. I do recommend the eggs but don't leave themfor that long and just use what left over meat I may have

https://www.theguardian.com/lifeandstyle/wordofmouth/2017/mar/30/how-to-cook-the-perfect-miso-ramen

How to cook the perfect miso ramen

It would take a lifetime to address all the possible variations of this Japanese classic. But this version from chilly northern Hokkaido is my favourite

https://www.theguardian.com/lifeandstyle/wordofmouth/2017/mar/30/how-to-cook-the-perfect-miso-ramen

whensmynexthol1day · 24/04/2025 19:23

Myrtles definitely looks like the real deal and puts my attempt to knock up a proper ramen to shame, but for something quick and easy (and pretty tasty!) I do a knorr chicken stock pot and water simmered with some frozen garlic and ginger. Add soy, five spice and some sriracha for spice. Then add ramen noodles, spring onions and whatever other veg you fancy. I boil a couple of eggs for about 5.5 mins which gives them the nice gooey middle separately and add them to the serving bowl. If you wanted to add chicken I’d poach a chicken breast in some stock (probably not the same stock you use for the soup as it leaks weird white stuff when you poach it) and it will be nice and soft. I can knock that up in about 10 mins (minus the chicken) for a nice comforting wfh lunch.

Hoppinggreen · 24/04/2025 19:30

The toppings make it for me. I often make a big pot and then put an assortment of toppings for a BYO
I do tofu, chicken, spring onions, sesame seeds, chili oil, coriander and mint, boiled eggs

Keepingbusyeating · 24/04/2025 20:26

myrtleWilson · 24/04/2025 18:47

If I've got time I have made this in the past. However, that does involve stock from scratch!

If I cant be bothered with homemade stock I have though bought a pack of itsu ramen broth and then added the tare as per recipe - this adds real depth of flavour
I just use a jar of chilli oil (or crisp chilli) rather than make my own. I do recommend the eggs but don't leave themfor that long and just use what left over meat I may have

https://www.theguardian.com/lifeandstyle/wordofmouth/2017/mar/30/how-to-cook-the-perfect-miso-ramen

This is perfect, thanks!

OP posts:
TerrifiedPassenger · 24/04/2025 20:36

Mmmmm super noodles.....

Boil kettle, add to pan with dry noodles and sauce sachet, simmer, serve. Perfect!

TheLadyIsAVamp · 25/04/2025 00:45

I like this as it's quick and easy but I agree it's all about the toppings. I always add lots of chilli oil

If you haven't tried them before I highly recommend the ramen kits from matsudi ramen.

https://matsudai.co.uk/collections/ramen

Wagamama’s Chicken Ramen (Chilli Chicken)

Get Wagamama’s chicken ramen (chilli chicken) without leaving the comfort of your home by making this yummy, fiery recipe! Great for gloomy weather.

https://beatthebudget.com/recipe/wagamamas-chicken-ramen-chilli-chicken/

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