I've been craving ramen all day, so rather than go out and spend money buying some, I used what I already had at home to make some cheats ramen. It was so much cheaper making it at home than buying it out.
I sautéed 3 sliced chestnut mushrooms, in a pot, using a 2:1 ratio of Rapeseed oil and sesame oil, until it started to soften, then added some quartered and finely sliced Leek (using two 5mm thick rounds) and cooked until the mushrooms started to colour. Then I added 1tsp of garlic in oil and 1/2tsp of grated ginger and stir fried until the aroma started coming out. I make the garlic in oil by crushing a bulb of garlic, putting it in a glass jar and covering it completely with a neutral oil, like Rapeseed. You have to put it in the fridge immediately after making it and it will keep for a week.
Then I added some finely sliced and chopped carrot, 1/2 tsp of chilli and garlic sauce and about 1/5 of the instant ramen flavour packet, and mixed well.
Then I added the rest of the flavour packet to 500ml of water and added to the pan. I broke the dried noodles into three pieces and added to the pot, brought up to the boil and then reduced to a simmer. I cracked one egg into it and left to simmer for 3 minutes. Then I added some washed, fresh Spinach and left to wilt.
I plated it up (because I didn't have a big enough bowl I ended up putting some of the broth into a small cup) and added some sliced dry nori and some Katsuobushi (bonito flakes), black and white sesame seeds, the oil packet from the ramen and some more of the chilli and garlic sauce.
Then I served with the extra broth on the side, along with a piece of toasted nori and some Mango and passion fruit for afters.
It was so good and really hit the spot. This is the ramen I used and I love the brand, because it tastes amazing and comes with a small sachet of the flavour oil.
You can swap some of the veg and the protein and it's so customisable. My favourite proteins for this are egg, marinated tofu, pork belly and prawns (although not all at the same time).