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Ramen Soup


Theo’s Ramen noodle soup with tuna, prawns and vegetables

I remember the first time I tried a bowl of Ramen in London, I fell in love ever since. I am aware that the “proper” Ramen requires hours and hours of preparation, the right ingredients and of course the right experience. I have tried it before to compose all the various elements (chicken fat, pork fat, Shio Tare, Katsuobushi salt, double soup, rye noodles, Menma and pork belly Chashu as per “Ivan Orkin”) and I spent 4 days of preparation, the end result was amazing, but realistically unless you have a Ramen restaurant it is probably a lot of work to do it “properly” on a regular basis. I have found the way below to make my Ramen relatively fast and really tasty.


For the broth

  • Ingredients as per Chicken stock recipe
  • Fish bones or prawn shells (in this instance I used salmon fillet)
  • A couple of “fatty” sirloin steaks
  • 2 star anise

For the stir fry

  • Garlic
  • Ginger
  • Selection of wild mushrooms
  • Broccoli florets
  • Baby corns
  • Peppers
  • Bean sprouts
  • Shelled tiger prawns
  • Tuna fillets
  • peanut oil
  • teriyaki sauce

For serving

  • Ramen noodles, or noodles of your preference
  • Limes
  • Spring onions
  • Red onion
  • Fresh coriander
  • Chili
  • Soft boiled eggs (marinated in sake, soy sauce and mirin)


For the broth

We need to begin with the broth. Of course the longer it simmers the better the result. Put all your ingredients in a large pot and cover with water. Once it boils, clear any foam that might have formed and then reduce the heat to a gentle simmer. Ideally it should simmer for at least 3 hours (you might need to top up the water by a bit) Once it is ready, use a masher to mash all the ingredients, strain it and put it in a clean pot.

For the eggs

Boil your eggs for 5 minutes and put them in an iced water. Then quickly boil a couple of shots of sake, a shot of mirin and a couple of shots of soy sauce together with some water just enough to evaporate the alcohol. Then cool the mixture completely and add in the eggs after you remove the shells. The longer the eggs sit in this marinate the better (ideally overnight)

For the stir fry

Use a wok or a heavy non stick pan and fry your ingredients individually using a little bit of the peanut oil, salt, pepper and teriyaki sauce. After each batch is ready put them in a large dish.

I would only suggest to boil in your strained broth the bean sprouts (literally less than a minute) and the broccoli florets (for a few minutes until soft).

Leave the prawns and the tuna steaks for last and try not to overcook them. The prawns only require 2-3 minutes in total and the tuna a few minutes on each side as you want a pink center.

Completing the dish

Once all your prep is complete, put your noodles in a separate pot with boiling water and boil as per the instructions on the packet. Grab the noodles with a pair of tongues (or chopsticks if you can), flick them over the pot to get rid of excess water and place them in a large serving bowl. Continue building on it by adding a selection of your stir fried vegetables, broccoli and bean sprouts. Then add your tuna steak, the prawns, one egg halved. Pour a couple of ladles from your hot broth (enough to cover your ingredients and finally a quarter of your lime and your fresh vegetables (spring onions, red onions, chili and coriander). Serve and eat immediately.



Marinated eggs

Marinated eggs

Stir fry ingredients

Stir fry ingredients


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