Make Restaurant-Quality Ramen That BEATS Takeout (3 Chef Secrets)!

Описание: Craving a hot bowl of ramen? This spicy chicken ramen with chilli oil is rich, comforting and surprisingly easy to make at home.

In this video, I'll show you step-by-step how to build a flavourful broth, cook perfect noodles, and top it with tender chicken, corn, mushrooms, and a soft-boiled egg.

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Ingredients for Restaurant-Style Ramen (Serves 2)
For the Broth (Secret 1 – Deep Flavour)
1.5 litres chicken stock (or 750 ml chicken stock + 750 ml water)
4 garlic cloves, finely minced
1 piece fresh ginger (about 5 cm / 2 inches), thinly sliced
3 spring onions, white parts only (save the green tops for topping)
2 tbsp soy sauce (light or all-purpose)
1 tbsp miso paste (white or red)
1 tsp toasted sesame oil
1 tsp mirin (optional, for a gentle sweetness)
1–2 tsp neutral oil (vegetable/sunflower) for sautéing

For the Noodles (Secret 2 – Perfect Texture)
2 portions fresh ramen noodles (or about 200 g dried ramen noodles)
Plenty of water for boiling (about 6 cups)
Small pinch of salt (optional, depending on noodle type)

For the Toppings (Secret 3 – Restaurant Feel)
2 large eggs
200 g cooked chicken or pork, thinly sliced
(You can use leftover roast chicken, grilled pork, or pan-seared slices)
2 tbsp sweetcorn kernels (canned or frozen, thawed)
Reserved green tops from 3 spring onions, finely sliced
1 sheet nori (seaweed), cut into rectangles or thin strips
2 tbsp chilli oil or chilli crisp
1 tsp toasted sesame seeds

Optional extras (for variation):
A small knob of butter (to finish the broth for extra richness)
Fresh chilli slices or chilli flakes
Mushrooms (shiitake or chestnut), sliced and briefly sautéed

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