SLURP
Roast Dinner Ramen
35mins
easy
Servings: 1
Ingredients
- 1 knob ginger, approx 1cm cubed and halved
- 1 clove garlic, peeled and smashed
- 3-5 black peppercorns
- 1 tsp organic sweetener, sugar, maple syrup or honey
- 2 tsp gluten free tamari
- 1 birdseye chilli, finely sliced with seeds
- 150g (approx) leftover meat from a roast dinner
- 1 handful leftover vegetables from a roast dinner (brussel sprouts, greens, carrots, chestnuts etc. anything goes)
- 1 medium organic egg, soft boiled
- 1 nest / portion udon noodles
- 1 lime
- 1 handful fresh coriander
- 1 |splash sesame oil
- 1 tbsp goose/duck/chicken fat (optional)
- 324g (1 pouch ) Borough Broth Free-Range Organic Chicken Bone Broth
Instructions
- Heat a large saucepan of the broth on a medium heat and add the ginger, garlic, peppercorns, 1 tsp tamari, a quarter of the chopped chilli and the sweetening element (sugar/maple syrup etc.).
- Bring to a light simmer for 25 minutes.
- Prepare the noodles according to it's specific serving instructions.
- Once the noodles are ready drain and season with the sesame oil and place in the base of a large bowl.
- Distribute the leftover meat and vegetables onto the noodles.
- Peel and halve the egg with a sharp knife and place onto the bed of noodles, veg and meat.
- Bring the broth to a boil and fish out the ginger, garlic and peppercorns with a slotted spoon.
- Once ready to serve, slice a lime into quarters and place on the side.
- *If you really want to get authentic ramen add a spoonful of fat to the top of the noodles and watch it melt with the next step.
- Pour the boiling broth into the bowl and over the ingredients. This should warm everything through nicely without overcooking everything.
- Scatter the remaining chilli and some torn coriander leaves on top to garnish.
- Add some freshly squeezed lime juice and the remaining tamari to taste and hey presto a nourishing, leftover to soothe any bloated belly.