Melbourne can’t decide whether it’s winter or summer. Just last week, we had a 19°C day right on the back of a 43°C scorcher. I mean it was so hot and still one day, you couldn’t breathe and the next day the wind was cutting into your bones and whipping skirts into the air.
Ramen is something I enjoy in the colder months but given our current weather, it seems appropriate to post this, just in case you feel the need to wrap your hands around a hot bowl of spicy comfort. Also suitable for my northern hemisphere friends 🙂
Naturally, this recipe is grain and sugar free. There are no noodles to speak of but the slippery enoki mushrooms give a similar texture to very thin noodles. The eggs are soft boiled so they make a lovely gooey mess, adding even more body to this delicious soup. It has the warmth of a hearty, salty miso, crunch from the leaves and fried shallots, bite from the chilli and onions, tang from the citrus and coriander. A whole lot of flavour and texture going on here folks.
Don’t be put off by the list of ingredients, this is so easy and quick to make! If you’re a purist, you should be warned, this is not traditional ramen. But it is just as scrumptious.
Banting Ramen Bowls – serves 6 as a main
You will need
- 8-12 dried shiitake mushrooms
- 2 cups boiling water
- 12 eggs at room temperature
- 2 Tablespoons butter
- 500g chicken mince (not lean!)
- 1-2 cups kimchi (adjust to your taste)
- 1 litre chicken/ vegetable stock (ensure it has no added sugar or grain products)
- 1 Tablespoon hatcho miso*
- 300g package of silken. non-GMO tofu (optional)
- ½ package enoki mushrooms, trimmed
- 1 bunch baby pak choi/ bok choi, trimmed and washed
*hatcho miso is made without rice. Ensure the hatcho you buy is made using non-GMO soy.
- ½ bunch spring onions/ scallions, finely sliced on the diagonal
- ½ large red onion, sliced finely
- 5 teaspoons sesame seeds (preferably black), toasted
- 1 small bunch coriander, leaves picked, washed and roughly chopped
- 8 Tablespoons fried shallots
- 1 cup bean shoots (optional)
- toasted sesame oil
- Korean chili flakes (optional)
- lime/ lemon cheeks
- Place the shiitake mushrooms into a bowl, cover with the boiling water, cover and let stand for 15-20 minutes.
- Meanwhile, bring a large pot of water to the boil. Once boiling, lower in the eggs and cook for 6 minutes. Remove and place into a bowl of ice cold water. When cooled, peel and set aside.
- Heat the butter gently in a frying pan, then add the chicken mince and cook, stirring and breaking any lumps. Once the chicken is cooked through, add the kimchi and turn off the heat. Stir through until mixed well.
- Remove the shiitake mushrooms from the liquid (reserve liquid) and slice thinly.
- Bring the stock to a boil, add the shiitake mushrooms and reserved soaking liquid. Allow to cook for 5 minutes. Remove from the heat then gently stir in the miso paste and mix well.
- Drain and pat dry the tofu (if using), then dice into 1cm cubes.
- Divide the enoki mushrooms and the baby choi leaves between six serving bowls. I like to arrange them along the sides of the bowl so that they stick out/ stand up.
Similarly, divide the kimchi mince and tofu pieces into the bowls. Place an egg in each.
- Carefully ladle the broth into the bowls, taking care not to disturb any arrangement.
- Top with sliced spring onions, red onion, a sprinkling of sesame seeds, coriander, bean shoots (if using) and fried shallots. Add some Korean chilli flakes to taste (they add a great kick) and a tiny drizzle of toasted sesame oil. Place a lime cheek on top.
PS. because this meal doesn’t have a lot of fat, I encourage a dessert of Banting black velvet cake with berries and cream.
Do you like ramen bowls? Do you slurp when eating them?
If you make this, please share your version with the tag #mGmeats