Instant-ish Ramen
We’re constantly on the hunt for good ramen in Gurgaon—and honestly, it’s really hard to find! So this recipe comes from a little bit of desperation and a whole lot of comfort cravings. It’s quick, easy, and packs a serious punch. If you’re dreaming of a soupy, slurpy bowl of noodles after a long day, this one’s for you.
You might spot a few ingredients that aren’t in your typical pantry, but trust us—they’re worth picking up.
Miso is a fermented soybean paste that’s a staple in Japanese cooking. It brings depth, savouriness, and a subtle tang to the broth.
Tahini—our current obsession—is creamy and rich, almost like a smooth peanut butter but with a sesame soul.
Mirin, a fermented Japanese cooking wine, adds sweetness and umami in equal measure. (And if you don’t have it, a mix of vinegar and sugar works just fine.)
The best part? All these ingredients are shelf-stable and can instantly elevate stir-fries, dressings, marinades, and soups.
So who needs a hug when you have this instant-ish ramen on a weeknight? 🍜
Watch the recipe
Recipe (Serves 2)
For the broth:
• 1 litre stock (made using a bouillon cube or paste)
• 2 tbsp white miso paste
• 3 tbsp tahini
• 2 tbsp soy sauce
• 1 tbsp fresh ginger, minced
• 2 large garlic cloves, minced
For the mushrooms:
• 2 tbsp vegetable oil
• 250g mushrooms, diced
• 2 tbsp soy sauce
• 2 tbsp mirin (or substitute with 1½ tbsp vinegar + ½ tbsp sugar)
For the ramen:
• 175g dried ramen noodles
• 2 eggs
• 2 nori sheets, cut into small pieces
• Spring onions, for garnish
• Sesame seeds, for garnish
• Garlic chips, for garnish
Method
1. Make the Broth:
In a large pot, bring your stock to a simmer. Whisk in the miso paste, tahini, soy sauce, ginger, and garlic. Let it bubble gently for 8–10 minutes so the flavours can come together. Keep warm on low heat.
2. Cook the Mushrooms:
In a separate pan, heat the vegetable oil over medium heat. Add the diced mushrooms and sauté until golden brown. Add soy sauce and mirin, and let it cook for another 2–3 minutes until glossy and caramelised.
3. Boil the Noodles and Eggs:
In a separate pot, bring water to a boil. Add the ramen noodles and cook according to packet instructions. Drain and set aside.
In the same or another pot, gently boil the eggs for 6½ minutes for that perfect soft-boiled centre. Transfer immediately to an ice bath, then peel.
4. Assemble the Bowls:
Divide the noodles into two bowls. Pour over the hot broth. Top with the sautéed mushrooms, soft-boiled eggs (sliced in half), nori, spring onions, sesame seeds, and garlic chips.
It’s quick, it’s cosy, and it’s just the right amount of indulgent.
Share this recipe with someone who’s been searching for decent ramen in the city—and as always, happy cooking!
