But as with real ramen, the key is the depth of the stock, so try and use a homemade one full of flavour, and when heating it up for the final dish, add in kombu, plenty of fish sauce, lime and lemon juice. It’s quick (well, once you’ve made the stock), nutritious and rammed with flavour.
Ingredients (for two)
150g sirloin fillet per person
1l chicken stock
1 book Choi, halved
A few slices of ginger
Two or three red chillies
A couple of garlic cloves, sliced
60g cooked buckwheat noodles (soba)
A few sheets of kombu, sliced
A handful of coriander leaves
2tbsp lime juice
2tbsp lemon juice
2tbsp fish sauce
Bring the stock to the boil and keep hot.
Sauté the garlic and sear the steak, then remove from the pan.
Sear the book Choi quickly then add the kombu, lemon, lime and fish sauce to the broth with the chillies, ginger, noodles and garlic.
Cook for a minute then put the cooked noodles, bok choi and steak in a bowl and pour over the broth and serve with coriander.