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Roast Dinner Ramen by Ros Heathcote


If you have ready to go bone broth and a decent amount of leftovers this dish is the perfect boxing day fast food.

My favourite thing over Christmas is to take all the leftovers and get creative. When you've cooked a bird be it a Turkey, Goose, Duck or Chicken saving the bones is a must. But actually as we often say, any time you make a roast (especially if the meat is organic) and you have the time, try making your own bone broth we have a recipe you can follow here.

Needless to say if it's Christmas then pop on the broth overnight so you'll have a wonder warming broth on boxing day.

If you don't have the inclination, or enough bones or broth to feed everyone then our broth is perfect for this.



Serves: 1 person per portion

Time: 15 minutes


Ingredients


* indicates optional ingredients

  • 1 pouch Chicken Bone Broth / approx 330ml home made bone broth

  • 1 knob ginger, approx 1cm cubed, and halved

  • 1 clove garlic peeled and smashed

  • 3-5 black peppercorns

  • 1 tsp organic sweetener, sugar, maple syrup or honey

  • 2 tsp gluten free tamari

  • 1 birdseye chilli, finely sliced with seeds

  • 150g (Approx) Leftover meat from a roast dinner

  • Leftover vegetables from a roast diner (Brussel sprouts, greens, carrots, chestnuts etc. anything goes)

  • 1 medium, organic egg, soft boiled

  • 1 nest / portion udon noodles

  • 1 lime

  • 1 handful fresh coriander

  • splash sesame oil

  • *tablespoon goose/duck/chicken fat


Method

  1. Heat a large saucepan the broth on a medium heat and add the ginger, garlic, peppercorns, 1 tsp tamari, a quarter of the chopped chilli and the sweetening element (sugar/maple syrup etc.).

  2. Bring to a light simmer for 25 minutes.

  3. Prepare the noodles according to it's specific serving instructions.

  4. Once the noodles are ready drain and season with the sesame oil and place in the base of a large bowl.

  5. Distribute the leftover meat and vegetables onto the noodles.

  6. Peel and halve the egg with a sharp knife a place onto the bed of noodles, veg and meat.

  7. Bring the broth to a boil and fish out the ginger, garlic and peppercorns with a slotted spoon.

  8. Once ready to serve slice a lime into quarters and place on the side.

  9. *If you really want to get authentic ramen add a spoonful of fat to the top of the noodles and watch it melt with the next step.

  10. Pour the boiling broth into the bowl and over the ingredients. This should warm everything through nicely without overcooking everything.

  11. Scatter the remaining chilli and some torn coriander leaves on top to garnish.

  12. Add some frehly squeezed lime juice and the remaining tamari to taste and hey presto a nourishing, leftover to soothe any bloated belly.

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