Recipes from food stylist Nicolas Ghirlando: Fish fingers to Friday nights.

Ramen Corner


Before you start, this isn’t ramen in the proper ramen way, more of a broth with some things in, one of those things being a beautiful piece of seared sirloin.

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

Method:

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.

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