We love any kind of Ramen or noodle broth in this house. And so I decided to create this broth as a way to use up the excess green part of scallions as well as some other bits and bobs I had that were looking like they needed using up. There are no exact measurements as it was more handfuls of this and that, So tweak as you need. 1 miso paste sachet does 2 bowls of the broth. And I also add in a Ramen egg, or par-boiled egg that I have soaked in the broth mixture. You can add grated carrot, sliced Pak Choi, shredded meat or mushrooms to the broth to bulk it up if you like on serving. It makes 2 liters of broth which will freeze really well. I use Udon noodles here, but once again the choice is yours. This is a base to build your own noodle soup.
- A large handful of the green part of scallions/spring onions. (11 scallions)
- 2 cloves of garlic, peeled
- 2 red chillies deseeded and chopped in chunks
- thumb size piece of ginger, peeled
- large handful of rucola (rocket) leaves
- 5 leaves (green part only) Bok Choy
- hand full of fresh coriander incl stems
- 80ml Tamari or low sodium soy
- 1 sachet miso paste or half teaspoon per person in serving
- 1 par boiled egg per person
- 80g per person of noodles of choice (udon are good)
- half teaspoons lemongrass chopped fine or dried
- **2 liters water or 2 liters of chicken or veg stock
- **1 knorr chicken stock jelly pod – if not using homemade stock
Method – Making the broth
- Into your blender add the scallions, rocket, chilli, garlic, bok choi leaves, ginger, tamari, coriander and about a cup of the water. Blitz for about 5 minutes. You may need to add more water to loosen it up. You want everything to be really fine.
- Pour the mixture into a saucepan with the water and warm over a medium heat for about 10 minutes. I then leave the broth overnight or for a few hours until I need it. I find if I’m using lemongrass this almost dissolves it into the liquid.
- Making the ramen egg. (This can be done either overnight or close to serving.) What you need to do is bring a saucepan of salted water to the boil. Put in your eggs on a fast boil for 3 minutes and then remove them and plunge into ice cold water or an ice bath. If you don’t have loads of ice. Pop a bowl of water into the freezer for 30 minutes. Leave the eggs in the cold water for about 5 minutes, then gently peel them. Using a zippy bag or in a small bowl place the eggs into some of the cold broth mixture or Tamari sauce). Leave them aside overnight or for about an hour. The outside will become coloured from the sauce or broth. If you prefer to par boil them and serve straight away in the broth that works too. 3 minutes gives a runny center. Remember when they get put into the hot liquid they will cook through.
- Serving your broth & noodles. Allow 2 ladles of liquid per person and put in a saucepan. Add the noodles to the pot and boil as per instructions of noodles. Udon take about 3-4 minutes. In each of your bowls, put the miso paste and whatever finely chopped veg you are using. I do finely chopped pok choi and grated carrott. If you are using meat you can add it to the broth. Remove your noodles and place a serving into each bowl. Try and make a good nest so the egg can perch on it. Pour in the liquid, slice the egg in half and place on top. Decorate with sesame seeds, fresh coriander, spring onions or even fried slivers of ginger.