Sluttishly Savoury: Ramen

Ramen is one of those dishes I assumed was Not For Me, because it seemed to be a big steaming bowl of meat. A little investigation, however, revealed that ramen is the punk offspring of classical Japanese cuisine. Experimentation and playing around is positively encouraged. So swapping pork or chicken for tofu? That's fine! Leaving out the hard-boiled egg because you can't be faffed to make it? No problem!

This is perfect for the increasingly cold winter evenings: a warming combination of carbohydrates and protein, with an umami hit and as much or little chilli as you like. Making it yourself is much cheaper than getting a takeaway or heading to your nearest Yo! Sushi for a bowl (who's going out in January anyway?).

Ramen (serves 2)

You will need:

For the main event:

• 200g cooked pork or chicken, or 200g tofu 
• 1/2 tsp Chinese five spice (optional. i.e. if you've got some knocking around)
• Sesame oil
• 200g ramen noodles

For the stock:

• 1l vegetable stock
• 1 stick of lemongrass
• 2 garlic cloves, chopped
• 2.5cm piece of ginger, finely chopped into thin strips
• 1 chilli, chopped
• 2 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1 tsp sugar

For the garnish:

• 1 lime
• Bunch of coriander
• 1 chilli (optional)
• Small bunch of spring onions, white part chopped

Make it!

1. Chop your meat or tofu into thin strips, toss in the Chinese five spice and fry in the sesame oil over a medium heat until crispy. Set aside. 
2. Boil the noodles for five minutes (or until cooked) and drain. Or get those "straight to wok" ones and simply open the packet.
3. Next, make your stock. Put the vegetable stock, lemongrass, ginger, soy sauce and Worcestershire sauce in a saucepan and bring to the boil. Taste it and add more sugar if it's too salty.
4. Divide the noodles and meat or tofu between two bowls, then divide the stock between them.
5. Squeeze some lime over the top, then sprinkle over the coriander, chilli and spring onions.