I’ve always seen so many different ramens around when i’ve been travelling or sat at a restaurant and tasted to many I wanted to try the challenge of making it for myself.
It may not be the authentic way, but it definitely is tasty.
- 6 or 7 Mushrooms
- 4 Pork Loin Fillet Slices
- Red Thai Curry Paste
- 1 Onion
- Rice Noodles
- 1ltr Vegetable Broth
- Soy Sauce
- Sesame Seeds
- Sesame Seed Oil
- Fresh Coriander
- Fresh Ginger
1, Cut your mushrooms into chunks and marinade them with a generous pouring of soy sauce, sesame seed oil and sesame seeds. Toss everything around in the bowl to make sure that the mushrooms have been completely coated and leave in the fridge for now.
2, Thinly slice your onion and fresh ginger and fry in a large pot, once they are softer add 2 tsp of the thai curry paste and stir together vigorously. Cut the pork fillets into smaller chunks and add to the pot too, to seal.
3, Once the pork has had a quick seal and looks whiter on the outside, pour in your broth to cover everything. Leave this to bubble and simmer.
4, Next, grab your mushrooms from the fridge and heat up a frying pan. Add them to the frying pan on a medium to high heat to cook with all the marinade ingredients.
5, The broth should now be simmering away, so add in a few noodle nests and leave to cook and soften. Once everything is cooked, using a ladle scoop out the ingredients from the broth into several serving bowls, top up with broth liquid if needed. With some tongs twist in some noddles to one side and share out the mushrooms. Finish off with a sprinkle of fresh coriander.
For a meat-free alternative then leave out the meat or replace with a meat alternative like tofu. (let me know if you try this)