Homemade Ramen Made Quick
About this recipe
Homemade ramen is the ultimate comfort food, especially as the weather cools down. In this quick recipe, Gordon Ramsay shows us how to whip up a delicious vegetarian ramen in just 10 minutes, making it perfect for busy weeknights or a cozy meal at home.
This version features egg noodles, rehydrated shiitake mushrooms, and crispy cauliflower, elevating the classic dish without the need for complicated techniques or lengthy cooking times.
Ingredient notes
- Use 200g of egg noodles, which cook quickly and absorb the flavors of the broth.
- Dried shiitake mushrooms are added to the broth to rehydrate and enhance the flavor.
- For a vegetarian option, start with plain water instead of stock, but feel free to use vegetable stock for added depth.
Tips from Gordon Ramsay’s video
- Boil the eggs gently for 6 minutes to achieve a slightly runny yolk, which adds richness to the ramen.
- Season the boiling water with salt before adding the noodles to enhance their flavor.
- Dust the grated cauliflower with rice flour before frying to achieve a crispy texture.
Good to know
- How long does it take to make this ramen?
- The total time to make this ramen is 10 minutes.
- What can I use instead of egg noodles?
- The recipe specifically calls for egg noodles, but you could substitute with another quick-cooking noodle if desired.
No life story here — the video and the recipe are the whole point. All credit to Gordon Ramsay: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Boil water in a pot and season it with salt.
- 2
In another pot, bring water to a rolling boil for the eggs.
- 3
Gently lower the eggs into the boiling water and boil for 6 minutes.
- 4
Immediately add dried shiitake mushrooms to the water to rehydrate them.
- 5
In the same pot with the mushrooms, add 1 tablespoon of miso paste and mix well.
- 6
Add 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of togarashi spice to the pot.
- 7
Bring the mixture to a light boil and add chili flakes to taste.
- 8
Add the egg noodles to the pot and turn off the heat, mixing well.
- 9
Cut the seaweed into long strips and add to the broth.
- 10
Grate the cauliflower and slice the stalks thinly, adding them to the ramen for flavor.
- 11
Season the grated cauliflower with salt and pepper, then dust with rice flour.
- 12
Heat oil in a pan for shallow frying and add the cauliflower to fry until crispy.
- 13
Once the cauliflower is golden brown, drain it on a paper towel and season with salt.
- 14
Slice scallions on the bias and set aside the tops for garnish.
- 15
Prepare the tofu by adding it to the broth to soak up the flavors.
- 16
Remove the eggs from boiling water and place them in cold water to cool before peeling.
- 17
Serve the ramen by placing noodles in a bowl, adding broth, and topping with crispy cauliflower, scallions, tofu, and a halved egg.
Heads up — we had to guess a little:
- Inferred quantity for dried shiitake mushrooms based on typical use.
Credit where it’s due: this recipe was transcribed from Gordon Ramsay’s original video on YouTube. Follow them there — it’s their dish.
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