Recipe: Instant Ramen Pots
These are most definitely not traditional, but we reckon we did a good job of packing flavour into these in a seriously short space of time to make a delicious pot that can be enjoyed straight from the fridge. Just add boiling water!
- 10 g dried porcini mushrooms
- 1 tbsp soy sauce
- 1 tsp miso paste
- 2 tsp rice wine vinegar
- 1/2 tsp chilli flakes
- 2 spring onions
- 50 g chestnut mushrooms
- 1 fresh red chilli
- 1 small carrot
- 1 ribeye steak
- 1 tbsp sesame oil
- 1 head bok choy
- 50 g cooked ramen noodles
- 20 g tofu
Make The Sauce
Add the porcini mushrooms to a small bowl with the soy sauce, miso paste, rice wine vinegar and chilli flakes. Pour over 50ml of boiling water and leave for 10 minutes.
Allow it to cool in the fridge.
Prepare The Veggies
Slice the spring onions, mushrooms and fresh chilli. Finely dice the carrot.
Cook The Steak
Slice the steak very thinly (you can half freeze it beforehand to make it easier) and season well with salt, pepper and sesame oil.
Get a pan smoking hot and add the steak. Fry it for 20 seconds on each side, getting it really well browned.
Cook The Bok Choy
Snap the leaves from the bok choy and blanch in a pan of boiling water for 2 minutes.
Make Your Pots
Cool the steak and the bok choy and tip it into the cool porcini liquid with the sliced mushrooms.
Divide that mix between 2 large (1l) sealable jars.
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