Ramen

Aromatic Paste, Umami Stock, Soy Sauce, Fish Sauce, Tyga Ramen Seasoning

Choose your protein or veg: 450g chicken breast or thigh fillets OR 450g tofu OR 450g mushrooms
250g ramen noodles / gluten-free brown-rice & millet ramen noodles*
4 eggs 150g chestnut or shiitake mushrooms
175g baby pak choi
3 spring onions
1 tbsp vegetable, rapeseed or olive oil
Optional: sweetcorn, bamboo shoots, beansprouts or nori

*For a gluten-free bowl, use brown-rice/millet ramen noodles and replace the supplied soy sauce with tamari; the standard kit contains wheat and barley.

PREP

1. Depending on your choice: cut the chicken into bite-size strips, cut the tofu into 1cm batons, or halve the mushrooms.
2. Make a marinade: mix 1 tbsp of the Soy Sauce with the chicken, tofu or mushrooms. Keep the rest for the broth. Marinate for no more than 15 minutes.
3. Soft-boil the eggs by adding to boiling water for 6 1/2 minutes, transfer straight to running cold water, then peel and halve before serving.
4. Slice the chestnut or shiitake mushrooms, halve the pak choi and finely slice the spring onions.

COOK
1. Cook the noodles according to packet instructions, drain and divide between four bowls.
2. Heat the oil in a wok or deep heavy-based pan over a high heat. Fry the marinated chicken, tofu or mushrooms for 5-6 minutes until golden.
3. Add the Aromatic Paste and sliced mushrooms. Fry for 3 minutes.
4. Add 800ml boiled water, the Umami Stock and Fish Sauce. Bring to a gentle simmer.
5. Add the pak choi and simmer for 3-4 minutes until just tender.
6. Ladle the ramen equally over the four bowls of noodles. Top with the halved eggs and spring onions.
7. Finally, serve with the Tyga Ramen Seasoning and soy sauce at the table, allowing your guests to add both to taste.

Aromatic Paste: Ginger purée, Garlic purée, Cannellini Beans, Citric Acid, Onion Granules, Fine Sea Salt, Ascorbic Acid, Potassium Sorbate, Sodium Metabisulphite.

Umami Stock: Salt, Tomato Powder, Sundried Tomato Powder, Yeast Extract Powder, Porcini Mushroom Powder.

Soy Sauce: Water, Soy extract (Water, Non-GM IP Soybeans, Salt and Wheat), Salt, Glucose, Barley malt extract and Spirit vinegar.

Fish Sauce: Anchovy extract (66% w/w), Salt (29% w/w), Sugar (5% w/w). Contains FISH.

Tyga Ramen Seasoning: Toasted SESAME Seeds, Chilli Flakes, White Pepper, Porcini Mushroom Powder, Garlic Powder, Ground Ginger, Paprika, Lime Powder. Contains SESAME.