This ramen started as a bit of kitchen experimentation on a rainy day, inspired by my travels in Japan. It’s endlessly adaptable (swap the vegetables, proteins, or go vegan) and my favourite version uses a rich chicken broth finished with a touch of coconut milk for comforting creaminess.
Ingredients
- 1L Chicken Broth
- 150 ml of coconut milk
- 50 g peanut butter
- 2 tbsp Tahini
- 2 tbsp of soy sauce
- 2 tsp of honey
- 3 garlic cloves
- 1 thumb of ginger
- 150 g Tenderstem Broccoli
- 1 bok choy
- 5 Shitake or Chestnut mushrooms
- 1 Chicken breast sliced
- 250 g Udon noodles
- Sesame seeds
- Vegetable oil
- Sesame oil
- Lime juice
- Extra: pickled onion or ginger, and Spring onions to garnish
Method
- 1. Make the Broth - Warm the chicken broth in a pot over low heat (or use vegetable broth for a vegan version). Stir in 50g peanut butter, 1 tbsp tahini, 1 tbsp soy sauce, 1 tsp honey, and 150 ml coconut milk. Let it gently simmer while you prepare the rest—stir occasionally to keep it smooth.
- 2. Prepare the Sesame Paste - Toast the sesame seeds in a dry pan, then set aside. Grate the garlic and ginger, sauté them for 1–2 minutes, then combine with the sesame seeds. Add 1 tbsp soy sauce, 1 tsp honey, and 1 tbsp tahini. Blend into a thick, fragrant paste.
- 3. Marinate - Halve the tenderstem broccoli, and slice the mushrooms and bok choy. Toss the veg in ¾ of the sesame paste. Use the remaining ¼ to coat the chicken. Let everything marinate while you heat the pans.
- 4. Cook the Veg - Heat a spoonful of oil in a pan and sauté the broccoli, mushrooms, and bok choy. Let the broccoli char slightly for extra flavour. Cook until just tender—they should still have a bite. Set aside.
- 5. Cook the Chicken - In the same pan or a clean one, cook the marinated chicken over medium heat with a splash of oil. When it’s nearly done, add 1 tbsp of water, cover, and steam for a minute to keep it juicy. Slice into strips once cooked.
- 6. Noodles & Assembly - Take the broth off the heat, then stir in cooked udon noodles (or your noodle of choice). Give it 2 minutes to warm through.
- 7. Ladle the broth and noodles into bowls, top with sliced chicken, sautéed veg, and any extra broth.
- 8. Drizzle with 1 tsp sesame oil and 1 tbsp lime juice. Finish with a sprinkle of sesame seeds and garnish with sliced spring onions, pickled onions, or ginger for an extra hit of brightness or chilli for some extra heat.
