Ramen, that slurp worthy bowl of goodness, actually hails from Japan but was influenced by Chinese wheat noodles. It’s a beautiful example of cultural fusion, evolving from a simple street food into a beloved, soul warming staple. The magic of ramen lies in its broth – rich, aromatic, and deeply satisfying, paired with springy noodles and an array of toppings that make every spoonful a comforting hug.

Now, traditional ramen can take hours to perfect, simmering bones and crafting the broth with painstaking care. But who’s got that kind of time on a busy weeknight? That’s where my hacked version comes in: a super speedy spin that delivers all the warmth and flavour without the all day fuss. By using store bought broth as a base and jazzing it up with some simple ingredients, I create a ramen experience that’s quick, fuss free, and still tasting like a million bucks.

One of the secret weapons in my recipe is the tare – a concentrated flavour sauce added to the broth to amp up the taste. In this case, I whip up a tare chicken, which is basically chicken cooked in a sensational soy based marinade packed with umami punch. This tare chicken is not just a superstar in the ramen bowl, soaking up delicious flavours and adding juicy texture; it also rocks as a standalone weeknight dish. Quick to make, versatile, and seriously tasty, it’s perfect for when you want something both comforting and effortless.

Plus I love furikake, a Japanese seaweed based seasoning, that get hit into the corn, giving the wonderful paring of chicken and corn that always work in a soup setting. Finished off with jammy eggs and some togarashi (a vibrant Japanese spice blend typically featuring chili peppers, sesame seeds, orange peel, and seaweed, adding a zesty kick to dishes) and spring onion, you’ll be shocked how good this all tastes together without breaking your back at all.