Wagamama Firecracker Ramen inspired by AlfieCooks
Ramen is the perfect soul food: a steaming bowl of spicy broth with various toppings.
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Ingredients:
Ramen is the perfect soul food, especially for the cold season: a steaming bowl of spicy broth and various toppings.
Last year, we tried out almost every ramen restaurant in the city and after a while we started cooking ramen at home too. After a few attempts, we settled on a basic recipe based on the “Firecracker Ramen” by “alfiecooks_”, which you can see on TikTok or YouTube, among others. The broth has a very good spiciness and pungency and a great mouthfeel.
You can of course be creative with the toppings. We use a vegetarian combination here, including boiled egg, but classic recipes often include braised pork belly or fish cake.
Apart from the egg, the recipe is vegan. When calculating the carbon footprint, you can see what impact the eggs have compared to the other ingredients.
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Recipe
Firecracker ramen with a topping of egg, sprouts, broccoli and mushrooms.
Ingredients
Preparation Time: 30 min
Total Time: 60 min
Servings: 2
- • 2 cloves of garlic
- • about 10 g ginger
- • 1/2 red chili pepper
- • 1/2 bunch spring onions (keep the green for garnish)
- • 2 teaspoons oil
- • 1/2 teaspoon turmeric
- • 2-3 teaspoons of gochujang paste (Korean spice paste)
- • 1 teaspoon rice vinegar
- • 1 teaspoon soy sauce
- • 750 ml mushroom stock (equivalent to 1.5 stock cubes)
- • 100 ml coconut milk
- • 1 teaspoon miso paste
- • Juice of 1/2 lime
- • 1 pinch of salt
- • 1 pinch of pepper
- • about 150 g oyster mushrooms
- • about 80 g broccoli
- • 2 eggs
- • 180 g ramen noodles
- • 1 teaspoon roasted sesame seeds
- • the green of 1/2 bunch of spring onions (see above)
Ingredients
Servings: 2
Preparation Time: 30 min
Total Time: 60 min
- • 2 cloves of garlic
- • about 10 g ginger
- • 1/2 red chili pepper
- • 1/2 bunch spring onions (keep the green for garnish)
- • 2 teaspoons oil
- • 1/2 teaspoon turmeric
- • 2-3 teaspoons of gochujang paste (Korean spice paste)
- • 1 teaspoon rice vinegar
- • 1 teaspoon soy sauce
- • 750 ml mushroom stock (equivalent to 1.5 stock cubes)
- • 100 ml coconut milk
- • 1 teaspoon miso paste
Instructions
- 1 Peel and finely dice the garlic and ginger. Wash the chili pepper and spring onions and cut into small cubes too.
- 2 Heat 1 tablespoon of oil in a large saucepan over a medium heat. Add the spring onions, chili, ginger and garlic. Season with a pinch of salt and sauté for a few minutes until fragrant. Add the gochujang paste, rice wine vinegar, soy sauce and turmeric and stir well.
- 3 Then add the stock in the same pan or mix the stock cubes with boiling water and stir well until the stock has dissolved. Add the coconut milk and miso paste and simmer for about 10-15 minutes. Season to taste with salt and pepper and the lime juice. Add a little sugar to balance the spiciness if necessary.
- 4 While the stock is simmering, we can prepare the toppings: Wash and roughly chop the oyster mushrooms. Heat some oil in a pan and fry the mushrooms in it, turning occasionally.
- 5 Wash the broccoli and cut into florets. Heat a little oil in a pan and sauté the broccoli in it, then pour in a little water and steam the broccoli for about 4 minutes.
- 6 Heat some water in a pan. Pierce the eggs and cook for about 5-6 minutes with the lid on until they are waxy. Then remove the eggs from the pan, peel and cut in half lengthways.
- 7 Cook the ramen noodles according to the packet instructions. At the same time, toast some sesame seeds in a pan.
- 8 To serve, place the noodles in two deep bowls. Pour plenty of stock over them and serve with mushrooms, broccoli, spring onions and sesame seeds. Finally, place two egg halves in each bowl. Optionally serve with chili oil.
Carbon Footprint
Carbon Footprint: 1395 g COâ‚‚e
This ranks it number 20 out of 58 recipes published on the blog so far in terms of estimated carbon footprint.
The estimated emissions are therefore slightly better than the average of the recipes.
Among the individual ingredients, the egg is particularly striking: one egg per person corresponds to only around 6% of the weight of the ingredients, but more than 20% of the dish's emissions. The opposite effect can be seen with the mushroom broth: Almost half of the ingredient weight is due to the broth, but only less than 20% of the estimated carbon footprint is attributable to it.
Comparison of Ingredients
| Ingredients | Carbon footprint per kg | Carbon footprint for recipe | % of ingredients | % of COâ‚‚ emissions |
|---|---|---|---|---|
| garlic | 0.5 | 3 | 0% | 0% |
| ginger | 0.5 | 5 | 1% | 0% |
| chili pepper | 1.1 | 5 | 0% | 0% |
| spring onion | 0.7 | 56 | 5% | 4% |
| oil | 3.3 | 53 | 1% | 4% |
| turmeric | 1.1 | 2 | 0% | 0% |
| gochujang paste | 0.2 | 6 | 2% | 0% |
| rice vinegar | 1.4 | 14 | 1% | 1% |
| soy sauce | 1.2 | 12 | 1% | 1% |
| mushroom bouillon | 0.3 | 240 | 48% | 17% |
| coconut milk | 0.5 | 52 | 6% | 4% |
| miso paste | 0.2 | 3 | 1% | 0% |
| lime | 0.6 | 47 | 5% | 3% |
| salt | 0.7 | 1 | 0% | 0% |
| pepper | 1.4 | 1 | 0% | 0% |
| oyster mushrooms | 1.3 | 130 | 6% | 9% |
| broccoli | 0.3 | 24 | 5% | 2% |
| eggs | 3.0 | 300 | 6% | 21% |
| ramen noodles | 0.7 | 126 | 11% | 9% |
| sesame seeds | 6.1 | 61 | 1% | 4% |
| cook broth | 97 | 7% | ||
| sauté mushrooms | 49 | 3% | ||
| steam broccoli | 33 | 2% | ||
| boil eggs | 29 | 2% | ||
| cook noodles | 49 | 3% |
Instructions
- 1 Peel and finely dice the garlic and ginger. Wash the chili pepper and spring onions and cut into small cubes too.
- 2 Heat 1 tablespoon of oil in a large saucepan over a medium heat. Add the spring onions, chili, ginger and garlic. Season with a pinch of salt and sauté for a few minutes until fragrant. Add the gochujang paste, rice wine vinegar, soy sauce and turmeric and stir well.
- 3 Then add the stock in the same pan or mix the stock cubes with boiling water and stir well until the stock has dissolved. Add the coconut milk and miso paste and simmer for about 10-15 minutes. Season to taste with salt and pepper and the lime juice. Add a little sugar to balance the spiciness if necessary.
- 4 While the stock is simmering, we can prepare the toppings: Wash and roughly chop the oyster mushrooms. Heat some oil in a pan and fry the mushrooms in it, turning occasionally.
- 5 Wash the broccoli and cut into florets. Heat a little oil in a pan and sauté the broccoli in it, then pour in a little water and steam the broccoli for about 4 minutes.
- 6 Heat some water in a pan. Pierce the eggs and cook for about 5-6 minutes with the lid on until they are waxy. Then remove the eggs from the pan, peel and cut in half lengthways.
- 7 Cook the ramen noodles according to the packet instructions. At the same time, toast some sesame seeds in a pan.
- 8 To serve, place the noodles in two deep bowls. Pour plenty of stock over them and serve with mushrooms, broccoli, spring onions and sesame seeds. Finally, place two egg halves in each bowl. Optionally serve with chili oil.
Carbon Footprint
Carbon Footprint (2 portions): 1395 g COâ‚‚e
This ranks it number 20 out of 58 recipes published on the blog so far in terms of estimated carbon footprint.
The estimated emissions are therefore slightly better than the average of the recipes.
Among the individual ingredients, the egg is particularly striking: one egg per person corresponds to only around 6% of the weight of the ingredients, but more than 20% of the dish's emissions. The opposite effect can be seen with the mushroom broth: Almost half of the ingredient weight is due to the broth, but only less than 20% of the estimated carbon footprint is attributable to it.
Comparison of Ingredients
| Ingredients | Carbon footprint per kg | Carbon footprint for recipe | % of ingredients | % of COâ‚‚ emissions |
|---|---|---|---|---|
| garlic | 0.5 | 3 | 0% | 0% |
| ginger | 0.5 | 5 | 1% | 0% |
| chili pepper | 1.1 | 5 | 0% | 0% |
| spring onion | 0.7 | 56 | 5% | 4% |
| oil | 3.3 | 53 | 1% | 4% |
| turmeric | 1.1 | 2 | 0% | 0% |
| gochujang paste | 0.2 | 6 | 2% | 0% |
| rice vinegar | 1.4 | 14 | 1% | 1% |
| soy sauce | 1.2 | 12 | 1% | 1% |
| mushroom bouillon | 0.3 | 240 | 48% | 17% |
| coconut milk | 0.5 | 52 | 6% | 4% |
| miso paste | 0.2 | 3 | 1% | 0% |
| lime | 0.6 | 47 | 5% | 3% |
| salt | 0.7 | 1 | 0% | 0% |
| pepper | 1.4 | 1 | 0% | 0% |
| oyster mushrooms | 1.3 | 130 | 6% | 9% |
| broccoli | 0.3 | 24 | 5% | 2% |
| eggs | 3.0 | 300 | 6% | 21% |
| ramen noodles | 0.7 | 126 | 11% | 9% |
| sesame seeds | 6.1 | 61 | 1% | 4% |
| cook broth | 97 | 7% | ||
| sauté mushrooms | 49 | 3% | ||
| steam broccoli | 33 | 2% | ||
| boil eggs | 29 | 2% | ||
| cook noodles | 49 | 3% |