Ingredients
- 1 pack Nissin Kyushu Black Ramen
- 1/3 cup Valcom Bamboo Shoot Slices
- 2 eggs (1 raw, 1 soft boiled)
- 1 tbsp Kewpie mayonnaise
- 500ml hot water
- 1/2 head of baby bok choy
- 1/3 cup baby corn
- 2 slices of Spam
- 1/2 cup of bean sprouts
- Furikake (for garnish)
- Drizzle of oil (neutral, e.g., vegetable oil)
- Salt, chicken powder, and MSG (to taste)
Method
- Prepare the creamy ramen broth:In a large bowl, combine the ramen seasoning packet, 1 raw egg, and tbsp Kewpie mayonnaise. Gradually whisk in 1 cup of hot water until smooth and creamy. Set aside.
- Blanch the bok choy:In a saucepan of boiling water, blanch the bok choy for 2 minutes. Remove with tongs and set aside.
- Boil the egg:Bring a small pot of water to a boil. Gently lower the egg into the water and cook for 8 minutes. Transfer to an ice bath, peel, and slice in half.
- Cook the bamboo and baby corn:Heat a drizzle of oil in a pan over medium heat. Add the bamboo shoots and baby corn, then season with a pinch of salt, chicken powder, and MSG. Stir-fry for 5 minutes or until tender and fragrant. Set aside.
- Pan-fry the Spam:In the same pan, cook the Spam slices over medium heat for 2-3 minutes per side until golden brown.
- Cook the noodles:In a pot of boiling water, cook the ramen noodles for 3-5 minutes, depending on your preferred texture. Drain and immediately transfer to the bowl with the prepared broth. Stir to coat the noodles in the creamy broth.
- Assemble the ramen:Arrange the bok choy, Spam slices, stir-fried bamboo and baby corn, bean sprouts, and soft-boiled egg on top of the noodles.
- Garnish and serve:Sprinkle ramen furikake generously over the bowl for an extra pop of flavor and texture.
- Enjoy:Dig in and enjoy the luxurious twist on instant ramen that brings out the delicate flavour of bamboo in a creamy, umami-rich broth.
Product used in recipe
- VALCOM - VALCOM BAMBOO SHOOT SLICES
