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
Place your skirt steak in a bowl. Add the brown sugar and chili and refrigerate for at least 2 hours to marinate.
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.
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.
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.
When the ramen base in The first pot has cooked for about 20 – 25 minutes, add your Bok Choy and Spring onions.
If you enjoy eggs, this is the perfect time to boil your eggs. Boil 4 eggs for 6 - 6 1/2 minutes.
Add Ramen broth to the 4 bowls, toss in eggs and sprinkle a little Ramen Spice from Taylor Homemade and serve.