Ingredients

For the Ramen

Duck Eggs, or Hens Eggs

Bunch

Ramen Noodles / any noodles you have

Onion

4 cm Piece

Ginger

700ml

Water

Star Anise

Cinnamon Stick

1 tsp

Chilli Flakes

1 Tbsp

Soy/ Fish Sauce

1 Tbsp

Mirin

2 tsp

Rice Vinegar / any vinegar, citrus juice

1 tsp

Sugar

2 tbsp

Peanut Butter, smooth or crunchy

2 tbsp

Coconut Milk Powder

For the Broccoli

1 Head

Broccoli, florets

Handful

Edamame, defrosted

1 tsp

Oil

Pinch

salt

1 tsp

Ground Ginger

Garlic Clove, minced

2 tsp

Sesame Seeds

2 tsp

Sesame oil

Who doesn't love a delicious ramen soup? This is a great recipe from Suze at Gourmet Glow.

Method

Keeping the skins on, pop the onion and ginger on a skewer and char over a gas flame for 5 minutes until blackened. This can also be done under the grill.
Cut each in half, Add to a pan with the water, star anise, cinnamon and chilli flakes. Bring to a boil, turn down the heat and simmer for 20 minutes.
Meanwhile cook the noodles according to the pack instructions, coat with a little oil and set aside. Using the same water, boil the duck eggs for 7-8 minutes until soft boiled. Peel and set aside.
Whisk together the remaining broth ingredients and set aside.
To cook the broccoli, heat the oil in a pan and add the broccoli and salt. Stir fry for 3-4 minutes until lightly charred and just tender. Add the remaining ingredients and cook 1 minute more.
When the broth is ready, strain and use a little of the liquid to whisk into the peanut butter mix to emulsify. Pour it all back into the pan and whisk to combine. Top up with a little hot water if necessary.
Serve the noodles, covered with the broth and topped with the broccoli, edamame and duck eggs.
Keeping the skins on, pop the onion and ginger on a skewer and char over a gas flame for 5 minutes until blackened. This can also be done under the grill.
Cut each in half, Add to a pan with the water, star anise, cinnamon and chilli flakes. Bring to a boil, turn down the heat and simmer for 20 minutes.
Meanwhile cook the noodles according to the pack instructions, coat with a little oil and set aside. Using the same water, boil the duck eggs for 7-8 minutes until soft boiled. Peel and set aside.
Whisk together the remaining broth ingredients and set aside.
To cook the broccoli, heat the oil in a pan and add the broccoli and salt. Stir fry for 3-4 minutes until lightly charred and just tender. Add the remaining ingredients and cook 1 minute more.
When the broth is ready, strain and use a little of the liquid to whisk into the peanut butter mix to emulsify. Pour it all back into the pan and whisk to combine. Top up with a little hot water if necessary.
Serve the noodles, covered with the broth and topped with the broccoli, edamame and duck eggs.