Whilst scrolling through my Tik Tok, a lot of different ramen recipes were popping up on my feed. I have never tried ramen but these recipes looked amazing and I knew I had to try them. Hence why I spent one morning thinking of all the things I could include and spent my afternoon browsing the supermarket. I eventually bought the ingredients I wanted and below is the ramen broth that I made.
Just a little note – the measurements below may not be specific as it was due to preference when cooking. If you would like to add more or less when making this, that is completely fine.
- 2 packets of chicken ramen
- 4 medium eggs
- 1 carrot
- Half a bunch of spring onions
- 2 handfuls of baby spinach
- 4 slices of seaweed
- 2 pre-cooked chicken breasts
- 3-4 teaspoons of light soy sauce
- 2-3 teaspoons of white rice vinegar
1.Fill half a pan with water and set it to a medium to high heat.
2.Put both packets of ramen into the water and follow to cooking instructions on the back of their packets. Make sure the amount of water just covers the ramen (like when you are cooking pasta).
3.Then it is time to prepare the vegetables. When cutting the carrot, I peeled the outside first and put those bits in the bin. Then, instead of cutting it into slices or sticks, I continued to peel it so the pieces of carrot were thin and easier to eat with the ramen. Once peeled, put it into the pan.
4.Instead of cutting the baby spinach, simply just rip it into pieces in your hands and sprinkle it into the pan.
5.Using a knife, channel your inner Gordon Ramsey and cut the spring onions into small pieces. Once cut, pour them into the pan.
6.Using another pan, fill it with water (just enough that it covers the eggs) and put the 4 medium eggs into it. The length of time you cook the egg depends on how boiled you want it to be. I boiled my egg for around 8 minutes.
7.A couple of minutes before the ramen has finished cooking, add the soy sauce and white rice vinegar, as well as the small packet of broth that comes in the ramen packet.
8.Also cut the chicken breasts into slices and add them to the pan, just so the slices can heat up a little.
9.Once the ramen broth is ready, turn the stove off and leave to the side while you put 2 slices of seaweed at the edge of each bowl.
10.Then separate the ramen broth between the two bowls, I used pasta bowls as they are quite wide.
11.Finally, take the shells off of the boiled eggs, cut them in half and add two halves into each broth.