What is ramen?
The short answer is: Noodle soup! There are lots of delicious and unique variations of ramen, but essentially it’s a tasty broth with noodles.
“Noodles are the heart of ramen, but the soul of the bowl is the broth. This takes time to prepare, but the ramen itself can be served in minutes, making it a renowned “fast-food” in Japan. Noodles were invented by the peasants of China, but it wasn’t long before they were being sold on the streets and feeding the emperor. They soon made their way to Japan, where they developed two types of noodle; one made with buckwheat, now known as soba noodle; one much fatter and made with wheat, known as udon.”
What’s the best way to eat ramen?
“There are many Japanese traditions and rituals when it comes to eating ramen. It’s about eating it mindfully. Paying close attention to each component; firstly, to observe the finished dish, paying close attention to the glistening jewels of chilli oil or the swirling noodles and floating scallions or herbs. Allow the steam to warm your face and inhale the aromas slowly. Eat the noodles first, but don’t bite them; that’s bad luck! Instead, slurp, as noisily as possible, and smack your lips to show true appreciation.”
Easy wagamama ramen recipe
You can’t beat a classic light and fresh bowl of comforting ramen – chicken noodle soup with a kick. Adapted from wagamama’s cookbook feed your soul (Kyle Books).
Ingredients for 2
- 1 large British chicken breast fillet
- 1 chicken stock cube
- ½ lime
- 10g coriander
- 1 red onion
- 1 spring onion
- 15ml soy sauce
- 24ml Sriracha hot chilli sauce
- 1 red chilli
- 15g fresh root ginger
- 130g medium egg noodles
Optional add-ons:
- Pea shoots
- Menma
- Pak choi
- Bean sprouts
- Kimchee
- Boiled egg, peeled and halved
- Wakame or nori
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Step 1
Preheat the oven to 220c (200c fan) and boil a kettle.
Peel (scrape the skin off with a teaspoon) and finely grate the ginger, then combine it in a bowl with the soy sauce – this is your ginger soy marinade.
Place your hand flat onto the chicken breastand slice in half as if you were cutting a burger bun, so you are left with 2 thinner pieces.
Step 2
Add the sliced chicken to the ginger soy marinade and give everything a good mix up.
Add the chicken to a baking paper-lined baking tray and put the tray in the oven for 12-15 minutes or until cooked through (no pink meat).
Step 3
Meanwhile, peel and slice the red onion as finely as you can. Slice the red chilli finely.
Tip: De-seed them if you can’t handle the heat!
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Step 4
Trim, then slice the spring onion finely. Cut ½ lime into wedges. Pick the coriander leaves from the stalks.
Step 5
Dissolve the chicken stock cube and Sriracha hot chilli sauce in 500ml boiled water – this is your spicy ramen base.
Add the spicy ramen base to a pot over a very low heat and cook for 5-6 minutes or until warmed through. Re-boil a kettle.
Step 6
Add the medium egg noodles to a separate pot and cover them with boiled water until fully submerged. Bring to the boil over a high heat and cook for 5-6 minutes or until cooked with a slight bite. Once done, drain and set aside.
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Step 7
Once cooked, remove the cooked chickenfrom the oven and slice it finely.
Step 8
Add the drained noodles to deep bowls and pour over the spicy ramen base.
Arrange the sliced chicken on top and garnish with the sliced red chilli (can’t handle the heat? Go easy!), a handful of sliced red onion, spring onion, coriander leaves (and any extra add-ons) and a wedge of lime. Serve immediately and enjoy your very own wagamama ramen!
Whip up wagamama at home! Get everything you need from miso to mirin, precisely measured, with easy-to-follow, step-by-step instructions, all delivered to your door in a Gousto box. See for yourself how easy it can be to cook Japanese dishes at home with our new range, Taste of Japan, including 4 unique recipes from wagamama. Which ones are on this week’s menu ?
- Find this recipe and even more ramen recipes in the new wagamama cookbook Feed Your Soul (Kyle books), available now!