SHOPPING LIST: Cooking Skills: Noodles 2, Chapter 1 (Ramen Broths and Tare)

Chicken stock (and vegetable stock if you prefer), bone-in skinless chicken thighs, a chicken breast, pork mince, ramen or thin egg noodles, eggs with the British Lion mark, spinach, pak choi, mushrooms, sweetcorn, carrots, spring onions, garlic, fresh ginger, soy sauce, sugar, rice vinegar, white or red miso, tahini, chilli bean paste or chilli sauce, chilli oil, nori, toasted sesame oil, butter, lemon, salt and white pepper. A small pan for the tare and a large pan for the broth. Check labels for soy, wheat, sesame, barley and fish.

Shoyu chicken ramen (2 portions)
[ ] 3 tbsp soy sauce (for the tare)
[ ] 1 tbsp sugar (for the tare)
[ ] 1 tsp rice vinegar (for the tare)
[ ] 1 garlic clove and 1 slice of ginger (for the tare)
[ ] 3 tbsp water (for the tare)
[ ] 1 litre chicken stock
[ ] 2 bone-in, skinless chicken thighs
[ ] 200 g ramen or thin egg noodles
[ ] 2 Lion-marked eggs
[ ] 2 handfuls spinach
[ ] 2 spring onions, finely sliced (white and green parts separated)
[ ] 1 tbsp vegetable oil, for the aroma oil
[ ] 1 nori sheet, torn (optional)

Miso ramen (2 portions)
[ ] 3 tbsp white or red miso paste (for the tare)
[ ] 1 tbsp soy sauce (for the tare)
[ ] 1 tsp sugar (for the tare)
[ ] 1 tsp tahini or sesame paste (for the tare)
[ ] 1 tbsp water (for the tare)
[ ] 1 litre chicken or vegetable stock
[ ] 200 g ramen or thin egg noodles
[ ] 100 g mushrooms, sliced
[ ] 100 g sweetcorn
[ ] 2 handfuls spinach
[ ] 2 tsp butter (optional, for the Hokkaido style)
[ ] 2 spring onions, sliced

Shio ramen (2 portions)
[ ] 1½ tsp fine salt (for the tare)
[ ] 1 tsp sugar (for the tare)
[ ] 1 tsp rice vinegar or lemon juice (for the tare)
[ ] 1 tsp grated fresh ginger (for the tare)
[ ] 3 tbsp hot chicken stock (for the tare)
[ ] 1 litre chicken stock
[ ] 1 chicken breast
[ ] 200 g thin ramen or wheat noodles
[ ] 1 carrot, peeled into ribbons
[ ] 100 g pak choi, quartered
[ ] 1 tsp toasted sesame oil
[ ] 1 pinch white pepper and lemon zest

Sesame and pork tantanmen-style ramen (2 portions)
[ ] 150 g pork mince
[ ] 1 tbsp vegetable oil
[ ] 2 garlic cloves, grated
[ ] 1 tsp grated fresh ginger
[ ] 1 tbsp soy sauce, divided
[ ] 1 tsp sugar
[ ] 1 tsp chilli bean paste or chilli sauce
[ ] 2 tbsp tahini or sesame paste (for the broth)
[ ] 600 ml chicken stock
[ ] 1 tsp chilli oil (optional)
[ ] 200 g ramen noodles
[ ] 100 g pak choi
[ ] 2 spring onions, sliced

For the experiments
[ ] Chicken wings for the simmer-time test
[ ] Extra stock and soy sauce