Last week, our Weekly Munch readers (Not subscribed to our weekly newsletter? Sign up here!) told us that one of the foods they missed the most was a steamy bowl of ramen.

We know the feeling.

So I’ve created this quick, basically-as-good homemade version, that you can whip up yourself.

For homemade ramen made easy, follow this recipe. And if you make it yourself, remember to tag us on Instagram or Facebook @goustocooking.

Ingredients

Serves 2

2 Noodle nests

2 Handfuls of shredded vegetables like carrot, cabbage and/or bean sprouts (any limp veg in the fridge will work great!)

1 Egg

1 Other protein, like shredded chicken or duck, prawns, fried tofu or dumplings

1 Stock cube (chicken or vegetable)

45 ml (3 tbsp) Sriracha

Sesame seeds, chilli flakes and chopped spring onion to garnish

Method

Step 1: Cook your noodles according to their packet instructions, then drain.

Step 2: Place your egg in boiling water. Once done to your liking, place in iced water to cool completely.

How long to boil your egg: 

4 minutes for a soft boiled egg,

6 minutes for a slightly cooked (but still jammy) yolk,

8 minutes for hard boiled.

Step 3: Fry your protein until cooked through.

How to cook dumplings: Add them to a pan with a splash of water and cover for 3 minutes, then remove the lid and add a little oil and fry for 2-3 minutes on each side until golden brown.

Step 4: Dissolve your stock cube and Sriracha in 500ml of boiling water. Pour in a saucepan and simmer for 3 minutes.

Step 5: Add your shredded vegetables and cook for a further 3-4 minutes.

Step 6: Divide your noodles, vegetables, egg and dumplings in bowls.

Step 7: Pour over your ramen broth and garnish with sesame seeds, chilli flakes and chopped spring onion.

Slurp-tacular!