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Home Budget recipe: Creamy spicy ramen

Budget recipe: Creamy spicy ramen

Name: Budget recipe: Creamy spicy ramen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 people
Cuisine: Asian
Ingredients: 2 nests ramen or egg noodles (approx. 180 g); 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1 piece fresh ginger (about 2 cm), grated; 1 tbsp sambal oelek; 1 tbsp gochujang (Korean chili paste); 800 ml vegetable stock; 1 tbsp white miso; 400 ml coconut milk (1 can); 2 tbsp soy sauce; 2 eggs; 150 g canned corn, drained; 2 spring onions, thinly sliced; 1 tsp sesame oil; 1 tbsp sunflower oil

Budget Quick Spicy Vegetarian Weeknight Asian Noodles

Ramen doesn't have to be expensive. With a few simple supermarket ingredients you can put a steaming, creamy noodle soup on the table that tastes like you've spent hours on it. The trick is combining coconut milk with miso and chili: creamy, salty and nicely spicy at once. Serve this dish in deep bowls so every last drop of broth stays in place. Perfect for weekdays, when you want something warm and comforting without much fuss or cost.

x_ckl_recipe_markerBudget recipe: Creamy spicy ramen A hearty bowl of creamy ramen with a spicy kick, ready in under 30 minutes. Budget-friendly, filling and full of flavour. How to make creamy spicy ramen? Main course Asian 2 people 10 min 25 min

Bring a pot of plenty of water to a boil. Cook the ramen or egg noodles according to the package, but take them out 1 minute earlier. They'll finish cooking in the hot broth, so overcooking now would be a shame. Rinse under cold water to stop the cooking and set aside.
Heat a drizzle of sunflower oil in a large pan over medium heat. Sauté the onion with the garlic and ginger for 3 minutes until soft and lightly golden. This forms the flavour base of the soup, so take your time here and don't let them burn.
Add the sambal oelek and the gochujang and stir for 1 minute. Frying the pastes briefly in the hot fat deepens the flavours and takes away the raw sharpness.
Pour the vegetable stock into the pan. Dissolve the miso separately in a small bowl with 2 tablespoons of the warm stock, then stir it into the pan. This prevents the miso from clumping and preserves its umami.
Add the coconut milk and bring the soup gently to a simmer over medium heat. Turn the heat down and let it simmer for 5 minutes so the flavours can meld. Taste and season with soy sauce and more sambal if you want extra heat.
Meanwhile, bring a small pan of water to a boil. Gently lower the eggs into the boiling water and cook them exactly 6 minutes for a creamy, slightly runny yolk. Transfer them straight into a bowl of cold water, let cool for 2 minutes, peel and halve.
Divide the noodles among deep bowls. Ladle the hot creamy broth over them, making sure there's enough liquid so the noodles are nicely submerged. The ratio is about two-thirds broth to one-third noodles.
Garnish each bowl with a soft-cooked egg half, a handful of corn, sliced spring onions and a few drops of sesame oil. Add sesame oil only at the last moment: heat quickly destroys its aroma. Serve immediately.

Budget Quick Spicy Vegetarian Weeknight Asian Noodles 2 nests ramen or egg noodles (approx. 180 g) 1 onion, finely chopped 3 garlic cloves, finely chopped 1 piece fresh ginger (about 2 cm), grated 1 tbsp sambal oelek 1 tbsp gochujang (Korean chili paste) 800 ml vegetable stock 1 tbsp white miso 400 ml coconut milk (1 can) 2 tbsp soy sauce 2 eggs 150 g canned corn, drained 2 spring onions, thinly sliced 1 tsp sesame oil 1 tbsp sunflower oil Large soup pot Small saucepan Cutting board Chef's knife Grater Wooden spoon Small bowl Deep bowls Deep plates deep-plate Chopping Board chopping-board Chef's knife chefs-knives Soup pan stock-pots Cosy & Trendy Pasta plate - White - ø 30 cm Cosy & Trendy ["Pastabord"] Alessi Deep Plates All-Time ø 22 cm - 4 pieces - Guido Venturini - AGV29/2 Alessi ["Deep plate"] Cookinglife Deep Plates / Pasta Plates Stratton ø 22 cm - 6 pieces Cookinglife Diep bord Cosy & Trendy Deep Plates / Pasta Plates Bistro Vintage White ø 26 cm - 6 pieces Cosy & Trendy Diep bord Vietnamese pho bo (beef noodle soup) foodies-vietnamese-pho-bo-beef-noodle-soup Rice Pudding foodies-rice-pudding Thai coconut rice with chicken and mango foodies-thai-coconut-rice-with-chicken-and-mango Quick stir-fry with chicken and cashew nuts foodies-quick-stir-fry-with-chicken-and-cashew-nuts

Recipe

Budget recipe: Creamy spicy ramen

A hearty bowl of creamy ramen with a spicy kick, ready in under 30 minutes. Budget-friendly, filling and full of flavour.

Course	Main course
Kitchen	Asian
Servings	2 people

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Large soup pot
Small saucepan
Cutting board
Chef's knife
Grater
Wooden spoon
Small bowl
Deep bowls

Ingredients

2 nests ramen or egg noodles (approx. 180 g)
1 onion, finely chopped
3 garlic cloves, finely chopped
1 piece fresh ginger (about 2 cm), grated
1 tbsp sambal oelek
1 tbsp gochujang (Korean chili paste)
800 ml vegetable stock
1 tbsp white miso
400 ml coconut milk (1 can)
2 tbsp soy sauce
2 eggs
150 g canned corn, drained
2 spring onions, thinly sliced
1 tsp sesame oil
1 tbsp sunflower oil

How to make creamy spicy ramen?

Bring a pot of plenty of water to a boil. Cook the ramen or egg noodles according to the package, but take them out 1 minute earlier. They'll finish cooking in the hot broth, so overcooking now would be a shame. Rinse under cold water to stop the cooking and set aside.
Heat a drizzle of sunflower oil in a large pan over medium heat. Sauté the onion with the garlic and ginger for 3 minutes until soft and lightly golden. This forms the flavour base of the soup, so take your time here and don't let them burn.
Add the sambal oelek and the gochujang and stir for 1 minute. Frying the pastes briefly in the hot fat deepens the flavours and takes away the raw sharpness.
Pour the vegetable stock into the pan. Dissolve the miso separately in a small bowl with 2 tablespoons of the warm stock, then stir it into the pan. This prevents the miso from clumping and preserves its umami.
Add the coconut milk and bring the soup gently to a simmer over medium heat. Turn the heat down and let it simmer for 5 minutes so the flavours can meld. Taste and season with soy sauce and more sambal if you want extra heat.
Meanwhile, bring a small pan of water to a boil. Gently lower the eggs into the boiling water and cook them exactly 6 minutes for a creamy, slightly runny yolk. Transfer them straight into a bowl of cold water, let cool for 2 minutes, peel and halve.
Divide the noodles among deep bowls. Ladle the hot creamy broth over them, making sure there's enough liquid so the noodles are nicely submerged. The ratio is about two-thirds broth to one-third noodles.
Garnish each bowl with a soft-cooked egg half, a handful of corn, sliced spring onions and a few drops of sesame oil. Add sesame oil only at the last moment: heat quickly destroys its aroma. Serve immediately.

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The key to a good ramen broth is building layers of flavour. Always start by frying the onion, garlic and ginger before you add any liquid. Never add miso directly to boiling stock: the heat breaks down its delicate umami. Always dissolve it first in a little warm liquid and stir it in at the end. Add sesame oil only on the plate: it doesn't stand up to heat and loses its aroma quickly. Want more body in the broth? Stir in a tablespoon of tahini or peanut butter for extra richness without extra cost.

You can easily adapt these ramen to what’s left in your fridge. Fried tofu, a handful of spinach or some leftover cooked chicken all work well. No gochujang on hand? Use more sambal or a teaspoon of red curry paste. Store the broth in the fridge for up to two days, but always cook the noodles fresh: they go soft and soggy if left too long in liquid. Want it less spicy? Halve the gochujang and add a teaspoon of sugar to balance salt, acid and sweet.

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