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Black
Sesame Ramen
黑芝麻拉面

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Ingredients (2 servings)

    • 2 portions of Ramen noodles
    • 2 eggs
    • 200g minced chicken
    • 1 tbsp sesame oil
    • 2 tbsp soya sauce
    • Dash of white pepper
    • 1 clove garlic, minced
    • 1 shallot, minced
    • 60g black fungus (presoaked)
    • 120g bean sprouts

  • Soup base :

    • 120ml soya milk
    • 500ml chicken broth
    • 2 tbsp black sesame paste
    • 1 tbsp rice vinegar
    • 1 tbsp soya sauce
    • 1 tsp sugar
    • ½ tsp salt

  • Garnish :

    • 1 leek stalk, thinly sliced
    • 120g sweet corn
    • 100g preserved bamboo shoots
    • White/black sesame seeds (optional)

Cooking Step

  • In a pot of boiling water (~1L), cook ramen for 50 seconds. Remove from water and set aside.

  • Using the same pot of boiling water, cook eggs for 6 mins. Immediately drain and put in an ice bath.

  • Marinate minced chicken with sesame oil, soya sauce, white pepper, minced garlic and shallots. Set aside.

  • In a medium/large pot, add soya milk and chicken broth and bring to a boil. Add black sesame paste, vinegar, soya sauce, sugar and salt.

  • Add marinated chicken, black fungus and bean sprouts into boiling pot of soup. Simmer for 10-15 mins.

  • Portion noodles into a serving bowl, pour soup over.

  • Cut soft boiled eggs into half and place on top of ramen (1 egg per bowl)

  • Garnish with leek, sweet corn and bamboo shoots.

  • Serve immediately.