Updated: Aug 21


  • 4 – 5 cups of good quality chicken stock preferably low sodium

  • 4 stalks of spring onions trimmed and cut in half

  • 4 – 5 cloves of garlic, chopped

  • 2 inch piece of ginger sliced

  • 4 red chili or 1 ½ tbsp dried chili flakes (crushed red pepper) omit if you don't like spicy food

  • ¼ cup light soy sauce

  • Ramen spice, by Taylor Homemade

  • ¼ cup Mirin

  • 6 – 8 ounces shiitake mushrooms stems trimmed and sliced, or cut in half

  • 1 TBSP Brown Sugar

  • 1/2 TSP Chili

  • 12 – 13 oz dried ramen noodles or four portions (or four portions of fresh ramen noodles)

  • Bok choy 🥬 (how many you like, i through a bunch in)

  • Skirt Steak, sliced

  1. Place your skirt steak in a bowl. Add the brown sugar and chili and refrigerate for at least 2 hours to marinate.

  2. Add a little olive oil to a pan. Once heated, add steak. Brown for about 6 minutes each side. Then remove from heat. Place on a paper towel to drain the oil. And sit to the side.

  3. In a saucepan, place the stock, ginger, garlic, spring onions, chili (if using), soy sauce and mirin. Stir and cover the pot. Let it come to a boil at medium high – high heat. Then lower the heat to medium and let it simmer for 25 minutes. Taste the base and add more soy sauce if needed.

  4. While Pot 1 is simmering, add water to a second and bring it to a boil. Add the dried noodles to the boiling water, and cook according to package directions. I use traditional ramen noodles Which take 3 minutes to cook. Drain the noodles and divide into 4 bowls and set aside.

  5. When the ramen base in The first pot has cooked for about 20 – 25 minutes, add your Bok Choy and Spring onions.

  6. If you enjoy eggs, this is the perfect time to boil your eggs. Boil 4 eggs for 6 - 6 1/2 minutes.

  7. Add Ramen broth to the 4 bowls, toss in eggs and sprinkle a little Ramen Spice from Taylor Homemade and serve.

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