This Valentine’s Day, we’re staying in with a glass of rosé and a delicious, easy-to-make ramen! There’s nothing better than a hearty ramen to warm up your soul and hug you from the inside on a chilly February evening. It hardly requires any prep, and you can use whichever vegetables you’re in the mood for. And the best thing is…you can stay in your PJs! If that isn’t real luxury, we don’t know what is…!
Oh, and don’t forget to pop in your favourite pastry shop beforehand for dessert… We’ve gone for the raspberry éclair and the vanilla choux from Maître Choux, they are absolutely delicious!
Ready for some Netflix and soul-warming ramen? Here’s what you need:
Easy shrimp ramen with beetroot eggs
For the beetroot eggs:
- 2 fresh, organic large eggs
- Beetroot juice/purée
For the ramen:
- 1 tsp miso paste
- 1/4 of a cube of chicken stock (or vegetable stock)
- 4 tbsp soy sauce (we use the Kikkoman Less Salt soy sauce) + 1 tbsp for the shrimps
- 1 tbsp sriracha sauce + 1 tbsp for the shrimps
- 6 to 8 peeled shrimps
- 1 pak choi, halved lenghtwise
- About 70g ramen noodles
- Any other veggies you’d like (Japanese mushroom, leek, spring onion, beetroot, corn, …)
For the eggs:
- Fill a saucepan with water and bring to the boil. Add the eggs and cook for 6-8 minutes depending on how runny you like the yolks.
- Chill the eggs under cold water, then gently crack and peel the eggs.
- Pour the beetroot juice in a mug, and place the two soft-boiled eggs in it (the beetroot juice should cover them both). Leave to rest in the fridge for at least 2 hours, or overnight (the longer the better if you want a bright fushia colour).
For the ramen:
- Fill 2/3 of a medium-sized saucepan with water. Add miso paste, chicken stock, soy sauce and sriracha sauce and bring to a boil (you could also add some fresh ginger). Leave on high heat for 2 minutes, then lower the heat and let simmer for 5 minutes. Stir until stock and miso paste have dissolved.
- Add your vegetables, and leave to cook for 10 to 20 minutes (depending on which vegetables you choose), until they are cooked.
- Place 1 tbsp of sriracha sauce and 1 tbsp of soy sauce in a pan and sauté the shrimps for just a few minutes on each side until cooked.
- Right before serving, bring the ramen back to full heat and cook the ramen noodles directly in the saucepan (read the packaging, but it usually takes 4 to 5 minutes).
- Divide the cooked veggies and noodles in two bowls, along with some of the broth. Add the shrimps and the beetroot eggs, halved.
- Sprinkle with sesame seeds and decorate with microgreens and edible flowers.
- Enjoy with a glass of our rosé Classic!