Recipes

Tokyo Ramen’s – 2 ways

Recovery
Body Fat
Servings: 1
A new dish for your winter repetoire. A perfect dinner after your workout; refreshing, high in protein for muscle repair with low-GI (slow releasing) carbs.

Pork Ramen (including meatballs)

Excellent source of slow-releasing (low-GI) carbs, as well as great way to boost your Vitamin C!

Ingredients

300ml good quality pork stock
1 egg
1 clove garlic
1cm piece of ginger
2 tbsp. soy
2 tsp. mirin
2 spring onions
1 bok choi
4 radish
¼ red chilli
6 shitake mushrooms
60g dried noodles
2 tbsp. miso
1 sheet nori seaweed

Method

  1. Pre-heat the oven to 180oc.
  2. Finely chop the garlic and chilli. Grate the ginger. Slice the spring onions and finely slice the radish, bok choi and shitake mushrooms.
  3. Soft boil the egg, once cooked peel and set aside.
  4. Place the noodles into a bowl and cover with boiling water. Leave the noodles to soak for 10 minutes or until soft. Drain the noodles and run under cold running water.
  5. Heat a large saucepan over a medium heat. Add the olive oil, chilli, garlic and ginger. Cook for 1 minute and then add the vegetable stock. Bring to the boil and turn down to a gentle simmer.
  6. Add the mushrooms, miso, mirin and soy to the stock and cook for 5 minutes.
  7. Place the pork balls onto a tray and cook in the oven for 8-10 minutes or until cooked through.
  8. Add the noodles, bok choi and pork balls to the ramen to heat through.
  9. Serve the broth into a bowl. Add the spring onions and radish to the broth.
  10. Place the sheet of nori down one side of the bowl and slice the egg in half and place on top of the noodles and serve.

Vegetable Ramen Noodles Vegetarian

Excellent vegetable protein content, also supplying the slow-releasing (low-GI) carbs. Also bursting with micronutrients A dish with multiple functions!

Ingredients

300ml good quality vegetable stock
1 egg
1 clove garlic
1cm piece of ginger
2 tbsp. soy
2 tsp. mirin
2 spring onions
1 bok choi
4 radish
¼ red chilli
6 shitake mushrooms
60g dried noodles
2 tbsp. miso
1 sheet nori seaweed

Method

  1. Finely chop the garlic and chilli. Grate the ginger. Slice the spring onions and finely slice the radish, bok choi and shitake mushrooms.
  2. Soft boil the egg, once cooked peel and set aside.
  3. Place the noodles into a bowl and cover with boiling water. Leave the noodles to soak for 10 minutes or until soft. Drain the noodles and run under cold running water.
  4. Heat a large saucepan over a medium heat. Add the olive oil, chilli, garlic and ginger. Cook for 1 minute and then add the vegetable stock. Bring to the boil and turn down to a gentle simmer.
  5. Add the mushrooms, miso, mirin and soy to the stock and cook for 5 minutes.
  6. Add the noodles and bok choi to the ramen to heat through.
  7. Serve the broth into a bowl. Add the spring onions and radish to the broth.
  8. Place the sheet of nori down one side of the bowl and slice the egg in half and place on top of the noodles and serve.
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James Collins, in the kitchen

The following recipe has been produced in James' test kitchen. Devised by James and his team of chefs for everyone wanting to optimise their diet on a daily basis. Special thanks to chef Omar Meziane for his work on this collection.

Whether ‘fuelling’ to maintain energy levels, ‘recovering’ after a hard workout, or reducing body fat, each of these options takes less than 15 minutes!

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