Ramen at Yours?From kit to bowl
Have a bowl, a strainer and two pots ready. Keep the kit refrigerated until cooking and follow the use-by date and any batch-specific instructions supplied with it.
1. Heat the broth and chashu
Pour the broth into a saucepan and add the pork slices. Heat gently, stirring occasionally, until the broth and pork are piping hot throughout. If using a food thermometer, check the pork reaches at least 70°C at its centre. Reheat once.
2. Prepare your noodles
Handmade wheat noodles
Loosen the strands, shake off loose starch and drop them into a separate pot of boiling water. Stir to separate. Check a strand for doneness, then drain well while it still has a little bite.
Thin rice vermicelli
Prepare the vermicelli separately according to the instructions for your batch or packet. Check that the strands are tender, then drain well.
3. Build your bowl
Put the drained noodles in your bowl and pour over the hot broth. Lay the chashu on top, add your marinated egg and finish with green onion and your chosen toppings. Eat straight away.