This Quick & Easy Ramen is a delicious homemade take on the Japanese soup that is just as quick and even better than takeaway! It’s filled with ramen noodles, soft crispy schnitzel, & topped with a gooey poached egg. And best of all, it comes together in less than 30 minutes!
Olive oil spray
4 green onions, finely chopped
4 garlic cloves, minced
3-inch cube of ginger, minced
200g mushrooms, sliced
2 Tablespoons tamari
1 teaspoon mirin
1 Litre vegetable broth
1 cup water
1 Tablespoon miso paste (white or red)
2 large chicken schnitzels
4 large eggs
2 packs ramen noodles
1 bunch baby bok choy
White & black sesame seeds, to serve
Black pepper, to serve
Spray some olive oil into a large pot over a medium heat.
Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
Next, add the mushrooms and saute for another 2 minutes.
Add the tamari, mirin, vegetable broth, water, and miso paste, mixing well. Bring to a boil, then reduce heat to low, cover & let simmer for 10 minutes.
While the broth is simmering, cook the schnitzel - if you have an airfryer, lightly spray with olive oil and cook for 12 minutes at 200 degrees turning halfway. If you don't have an airfyer, cook in a large frypan, approximately 10 minutes, turning halfway unitl golden brown and cooked through. Slice into thin strips and set aside.
To poach the eggs, use a small pot and fill a qarter way with water. Over a low-medium heat, heat the water just before it simmers (you start to see bubbles in the water), using a whisk stir the water in a circular motion and then drop the egg into the middle of the pot. Cook for 2 minutes, making sure the water does not boil. Remove and set aside.
Add the ramen noodles and bok choy to the broth, cooking for a further 2-3 minutes, or until the noodles are soft.
Serve the ramen into bowls and top with schnitzel strips, top with an egg and sprinkle with sesame seeds, and season with pepper. Enjoy!