Fora gourmet supper tonight, cook a bowl of ramen – complete with char siew and a glorious, molten egg – in under 15 minutes.
1 packet Japanese Ramen Char Siew.
4 packs Japanese Ramen Soup.
4 portions Japanese Noodles Ramen.
4 Hanjuku Eggs, halved.
2 stalks spring onions, chopped.
1 Remove any sticky labels from the char siew packaging and submerge it in a pot of water. Bring to the boil, and keep it on a rolling boil for 5min.
2 Remove from heat and place under running water brieﬂy to cool, then cut the packet open. Discard the marinade (or set aside to add to rice to go with any leftover char siew), snip away the netting on the char siew and cut into 0. 5cm slices.
3 Cut open the soup packs and place the frozen soup in a large pot. Bring to the boil, stirring frequently, then reduce the heat to a simmer.
4 In a separate pot, blanch each portion of noodles in boiling water for 1. 5min, stirring constantly with chopsticks to prevent clumping.
5 Transfer to bowls and top each with 4-5 char siew slices and 1 tbsp spring onions. Ladle hot soup over and add an egg to each bowl.
The char siew, soup and ramen are available in the ready-to-heat section at Mmmm! (#04-55 Square 2, tel : 6397-6818 and #B1-23 Changi CityPoint, tel : 6604-9015). Each packet of noodles contains ﬁve portions. Hanjuku Eggs can be found in the ready-to-eat section at 7-Eleven stores.
Photography Vernon Wong / Art Direction & Styling Nikki Ho.