There’s something about a bowl of ramen that feels like it holds more than just food – it’s warmth, generosity, a little bit of ritual. This summer version leans into the season’s brightness: a light but flavourful broth, sweet cherry tomatoes, and plenty of herbs to finish.
It’s also a very good use for any leftover roast pork or chicken – the kind of fridge treasure that deserves a second moment of glory. For your soft-boiled eggs, you’ll want these at room temperature so take them out of the fridge a few hours before if you store yours there, it’ll make it easier to get the texture of the yolk just right.
Preparation time
20 minutes
Cook time
40 minutes
Serves
4
Ingredients
- 1 onion thinly sliced
- 2 carrots, scrubbed and grated
- 6 cloves of garlic bashed
- 1 thumb-sized piece of ginger, thinly sliced
- 1 red chilli, halved
- 1.2L vegetable or chicken stock
- 2 nests of medium egg noodles
- 4 Respectful eggs (optional, soft-boiled)
- 200g mushrooms (e.g. King oyster, Shimeji, or others), sliced
- 200g of cherry tomatoes We like the colourful heritage varieties
- 200g leftover roast pork or chicken shredded or sliced
- A nice bunch of spring onions, thinly sliced
- 2–3 tbsp white miso paste (to taste)
- 2 tbsp toasted sesame oil
- 2 tbsp sesame seeds, toasted
- Juice of 1 lime
- 1 red chilli, finely sliced (for garnish)
- Small bunch of coriander, roughly chopped
- A handful of basil leaves torn
Method
- In a large pot, combine the onion, grated carrot, garlic, ginger, and chilli with 1.2 litres of stock. Bring to a simmer and cook gently for 20-25 minutes to infuse the broth with extra flavour.
- While the broth simmers, cook the noodles according to the package instructions. Drain and rinse with cold water. Boil the eggs them for 6 minutes, then cool and peel.
- Once the broth is infused, strain out the vegetables and return the liquid to the pot. Lower the heat and stir in the miso paste until fully dissolved. Add the sliced mushrooms and simmer for 4 – 5 minutes. Now add the tomatoes and continue to cook for a further 4-6 minutes
- Add the cooked pork, spring onions, sesame oil, and sesame seeds to the broth. Warm through for 2-3 minutes. Squeeze in the lime juice and adjust seasoning to taste.
- Divide noodles between four warm bowls. Ladle the hot broth and pork over the noodles. Halve the eggs and add them to each bowl. Garnish with extra sesame seeds, sliced chilli, chopped coriander and torn basil.
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