RecipesSoups

Spicy Peanut Ramen Recipe

Spicy peanut ramen with ginger sesame broccoli from Gourmet Glow

Dairy Free
Vegetarian
Spicy Peanut Ramen Recipe
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Ingredients

For the Ramen
  • 2 Duck Eggs, or Hens Eggs
  • Bunch Ramen Noodles / any noodles you have
  • 1 Onion
  • 4 cm Piece Ginger
  • 700ml Water
  • 3 Star Anise
  • 1 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
  • 1 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

01
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.
02
 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.
03
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.
04
Whisk together the remaining broth ingredients and set aside.
05
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.
06
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.
07
Serve the noodles, covered with the broth and topped with the broccoli, edamame and duck eggs.
08
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.
09
 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.
10
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.
11
Whisk together the remaining broth ingredients and set aside.
12
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.
13
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.
14
Serve the noodles, covered with the broth and topped with the broccoli, edamame and duck eggs.