What uni student doesn’t love ramen? Although cheap and delicious, it doesn’t have the greatest amount of sustenance. Nadia D’Andrea shows you how to turn Nissin’s Tonkotsu ramen into a delicious meal that’s both tasty and nutritious.

Prep: 5-20 mins (depends if you cook meat)
Cook: 5 mins
Total: 10-25 mins

Ingredients

Tonkotsu: Artificial Pork Flavour Ramen. If you can’t find this, I’d recommend Ottogi’s Jin Ramen which comes in mild and spicy, or Nongshim’s Shin Ramyun Noodle Soup if you prefer spicy food (or your preferred choice of ramen)

1 frozen corn cob, thawed (it costs $2.50 for a pack at Woolworths)

3-5 (depending on size) Bok Choy or Baby Pak Choy leaves with the stem

200-gram chicken, pan-fried or 100g silken tofu, cubed

1 egg, hard-boiled & peeled

1 clove of garlic, sliced (optional)

A small nub of ginger, sliced (optional)

(The ramen I used)

Method

Cut the kernels from the corn cob, and cut the hard-boiled egg in half. Place aside.

Follow the instructions on the packet to find the cooking time and the required amount of water for the ramen. In a kettle boil the amount of water needed plus an extra 200 ml (for Bok Choy) to save time. Put the water in a small pot and add the garlic and ginger.

Once boiling on the stove, add the ramen noodles and cook according to the packets instructions (e.g. Tonkotsu takes three minutes while Jin Ramen takes four minutes). Then pour the soup base contents in a soup bowl, add 2 tbsp of boiling water and stir.

When there are 2 minutes left to cook the ramen, add the Bok Choy or Baby Pak Choy leaves.

Once the ramen is cooked, pour the extra 200 ml water out (depending how much water you like in your ramen soup) then pour all the contents from the pot into the bowl. Stir so that the soup base is mixed with water.

Place the chicken/tofu, corn and egg on top of the ramen.

Stir and enjoy!

Images: Nadia D’Andrea