sloooow ramen

I know that ramen is usually rip-the-packet-open-chuck-in-the-water-and-eat-style food but this recipe is slow and soothing and comforting to make, and well worth the time spent stirring and wandering around in a dreamy, broth-y fog.

The flavour of the broth (which is where the magic is) is whatever you want it to be, the longer it's over the heat, the stronger the flavours will be.

If you like it spicy, add more chili flakes than the recipe suggest (or leave them out altogether if you don't want any spice).

I use ramen noodles as opposed to normal egg noodles because they're much nicer in liquid, you can get them in most supermarkets now and definitely in your local asian supermarket.

To make enough to serve 2 (maybe after a terrible day?), you'll need:

for the broth:

900ml/1 1/2 pints of good vegetable stock, preferably the type you buy as a liquid, not the cubed kind

1 star anise

3 sticks of lemongrass

a good handful of coriander/cilantro

a thumb sized piece of ginger

2 tsp soy sauce

1/2 tsp dried chili flakes

1 tsp sugar

also:

1 carrot peeled and chopped into small thin pieces

1-2 handfuls of bamboo shoots

3-4 spring onions/scallions

5-6 leaves of pak choi or a 3-4 baby pak chois chopped

2 bundles of ramen noodles

Soooo let's get slowly started.

Into a pan, add all of the broth ingredients together and put over a low-medium heat.

That's IT. You now have to leave it like that for at least half an hour, don't let it boil and if it looks like too much has evaporated, top it up with a little water. Stir regularly and after 30 minutes taste it and either carry on letting the flavours develop or decide it's ready.

It should taste deep and a bit salty, a bit hot, a bit lemony, a bit gingery, it should taste delicious and not too strong because you don't want to overpower the vegetables. Once you think it's done, take it off the heat and strain into a bowl, or another pan. Once strained, tip back into the pan.

Get another pan, fill with water and bring to the boil.

Put the noodles into the boiling water and cook for the time it says on the packet (usually a couple of minutes).

While they're cooking, put all the prepared vegetables into the broth over a medium heat until the noodles are done.

Drain the cooked noodles, and pour into the broth and vegetable mixture. Stir around for 30 seconds or so, just so it's all nicely mixed, then tip into bowls to serve.

It's probably really disgusting, but if there's any broth left I save it in the fridge to make another batch of noodles the next day...