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Ramen

  • 1 t Peanut Oil
  • 1/2 cm Ginger, minced
  • 1 Scallion White, minced
  • 4 Dried Red Chilis
  • 1 T Soy Sauce
  • 1000 g Chicken Stock, hot
  • 1/4 t MSG (optional)
  • 2 Garlic Cloves, sliced lengthwise and cored
  • 1 Clove
  • 200 g Dry Ramen Noodles
  • 1/2 t White Peppercorn, ground
  • 1 T Dark Chinese Vinegar
  • For Serving
  1. Fry aromatics. Heat oil in a stockpot over medium-high heat. Add in ginger, scallions, and red chilis and stir to coat. Fry 30-60 seconds until fragrant.
  2. Simmer. Add stock, MSG, clove, and garlic. Simmer a few minutes.
  3. Cook ramen. Add ramen noodles and cook per package instructions.
  4. Season with white pepper and vinegar.
  5. Serve with a small drizzle of toasted sesame seed oil and eggs.