Ramen may taste like some mysterious pork elixir sent by the Gods to ease mankind’s suffering, but you can totally make it at home. It’s a step up from Maggi 2-minute noodles, and you may need a few ingredients you can only find up the back of the Asian grocers (unless you already keep kombu in your pantry), but really it’s not that hard.
Next time you’ve got the in-laws coming round, just tell them you’re gonna whip up Andrew McConnell’s new ramen from Supernormal. Also tell them it was you who convinced Andrew to add the togarashi, and that you’re basically best mates (we won’t tell).
Want to ramen like Supernormal? Here’s how you do it:
Make The Broth
- 600g chicken wings
- 1⁄2 carrot
- 1 onion
- 2 litres white chicken stock
- 10g kombu
- 1⁄4 cup miso
- 15g dried shitake
- 1 stick celery
- 3 cm piece ginger
- 2 tablespoons tomato puree
- 2 tablespoons light soy sauce
Preheat your oven to 220°C.
Chuck the chicken wings into an ovenproof dish and roast for 30 minutes (or until golden brown).
Heat a griddle pan until very hot. Don’t touch it to see how hot it is, just use The Force. Place the carrots and onion onto the grill and cook for 10 minutes on one side, until well charred.
Pour all ingredients (except soy sauce) into a large stainless steel pot and bring to a simmer. Simmer gently for a couple of hours or until the flavour tastes good and strong.
Strain the stock through a fine sieve. Add soy sauce to taste. Step one DONE.
Prepare The Soy Eggs
- 2 tablespoons sake
- 2 tablespoons mirin
- 4 cloves garlic, finely sliced
- 3 cm piece ginger, finely sliced
- 3⁄4 cup light soy sauce
- 2 tablespoons caster sugar
- 4 eggs
In a small saucepan, bring all ingredients (except the eggs) up to a simmer. Cook over a low heat for about five minutes. Add two cups of cold water and set aside.
Bring a separate pot water to the boil. (By now your kitchen should resemble some sort of battlefield.) Here comes the tricky bit: Pierce a tiny hole into the ‘long’ end of each egg using a thin metal skewer. If the thing shatters in your hand, chuck it in a protein shake and start the process again.
Carefully put the pierced eggs into the boiling water and cook for exactly six minutes, stirring slowly for the first 11⁄2 minutes to distribute the heat evenly.
Meanwhile, fill ANOTHER large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath and leave to cool for 15 minutes. Once the eggs are cool, peel them in the water—this will help them keep a perfect exterior.
Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least two hours (six is better) making sure they’re completely submerged. If necessary, top the eggs with a small plate to ensure maximum submersion.
Remove the egg. To serve, cut the eggs in half lengthwise.
You can save the soy sauce mix for another round of eggs, if you want. The eggs will keep for up to a month in a tightly sealed container (and we mean tightly sealed—soy egg is not a smell you want running rogue inside your fridge).
Pulling It All Together
- Ramen Broth (see above)
- Soy Eggs (see above)
- 2 tablespoons grapeseed oil
- 2 chicken thighs, boneless with skin on
- 8 chicken dumplings
- 500g ramen noodles – buy fresh from a Japanese grocer if possible or use dried
- 2 spring onions, green tops only, thinly sliced on an angle
- 1 tablespoon togarashi
- 1 tablespoon sesame, toasted and ground
- 2 sheets toasted laver, cut into 12 squares
Take a quick powernap to regroup. You’re nearing the finish line.
In a saucepan, bring the broth to a simmer. Lower the heat.
Heat your grapeseed oil in a frying pan. Put the chicken thighs in skin-side-down and cook for about three minutes, or until they’re golden. Turn ‘em over and cook for another three minutes. No chance of a Masterchef raw chicken fiasco. Take them out of the pan and slice each thigh into eight pieces.
Meanwhile, bring a large pot of water to the boil (how many pots do you HAVE in your house?). Carefully drop in the dumplings and cook for two minutes. Drop the noodles into the same pot and cook the dumplings for a further three minutes. Pass through a strainer and divide the noodles and dumplings between 4 bowls.
Place one egg and four slices of chicken into each bowl (or go crazy and add more, we’re not your parents). Divide the hot broth amongst the bowls. Save the biggest bowl for yourself.
Top with the spring onion greens and sprinkle with a combination of togarashi and sesame. Chuck in three squares of laver seaweed in and you’re all done! You could totally be a chef at Supernormal.
Can't be bothered making it yourself? Fair enough. Here's where to get the best ramen in Melbourne.
Image credit: Supernormal