Marion’s Kitchen ramen recipes | Marion's Kitchen

Everything you want to know about boiled eggs

Marion Grasby — Thu, 28 Sep 2023 03:17:43 +0000

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15-Minute Japanese Curry Ramen

Marion Grasby — Wed, 26 Jul 2023 07:25:04 +0000

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Ramen makes the world a better place

Marion Grasby — Mon, 17 Jul 2023 17:04:11 +0000

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Corned Beef Ramen Upgrade

Marion Grasby — Thu, 22 Dec 2022 06:13:42 +0000

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Cheesy French Onion Ramen Noodle Soup

Marion Grasby — Thu, 22 Dec 2022 06:07:49 +0000

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21 of Marion’s best ever Japanese recipes

Marion Grasby — Tue, 08 Nov 2022 05:57:23 +0000

21 of Marion’s best ever Japanese recipes

The classic Japanese recipes and techniques to add to your cook list.

If you’re anything like me, you LOVE Japanese food. The flavours are perfectly balanced between sweet, salty and umami goodness, with complex broths and grilled meats to die for. And don’t even get me started on sushi… The good news is that this cuisine is surprisingly simple to recreate at home, especially once you’ve stocked up on some Japanese ingredients that are staples (check out my miso explainer guide for one example). Plus, with my tricks up your sleeve you won’t be simmering away at the stove for hours on end. Ramen, dumplings, udon… oh my! From noodles and tonkatsu to gyoza and more, these are my BEST Japanese recipes.

Chicken & Egg Donburi

My simple version of Japanese donburi utilises all your regular pantry ingredients, meaning no trip to the Asian grocer needed for this one! Comforting, satisfying and full of savoury goodness.

Spicy Pork Tonkatsu

How to make a tonkatsu even better? Make it spicy! These pork cutlets are both fiery and fabulous. Super simple, uber flavourful and always comforting, this one is a true taste of Japan in just one dish.

Easy 'Tantanmen' Ramen

Whoever heard of ramen in, like, 15 minutes? Well here it is, my friends. Noodles, spicy pork, a rich creamy broth… you guys, this ramen dish is ALL the things and FASTER than your average ramen.

Japanese 'Korokke' Croquettes

Take some ordinary beef mince and some regular potatoes… and turn them into something extraordinary. These are crunchy, crispy, flavour-packed croquettes the whole family will love! Simple but fabulous, this is meat and potatoes like never before.

Katsudon

This is truly THE ultimate rice bowl! Tuck into juicy, crumbed pork encased in a silky egg omelette, with gorgeously glossy teriyaki sauce to top it off, thanks to my version of the Japanese classic.

Japanese Chicken Curry

Homemade chicken curry is just so comforting.I love the rich, savoury flavours. The key here is the roux – this one is made from scratch using natural ingredients, and it’s beautifully spiced and warming.

Shoyu Ramen

Not your average noodle soup! This is my recipe for a flavourful, restaurant-style Japanese shoyu ramen! This chicken ramen soup broth is so jam-packed with umami goodness that you’ll want the whole pot to yourself. I like to serve it with my homemade chashu pork belly, but you can add any protein of your choice

Pork Katsu Sando

Crispy, crumbed and juicy pork smooshed in between soft white bread and slathered in tangy barbecue sauce… this Japanese katsu sando is the best sandwich ever! Say goodbye to boring sarnies with this so-satisfying option – guaranteed to become a firm favourite.

Teriyaki Steak Rice Bowl

Basic steak and veg begone! This is one steak dinner with a twist. Juicy strips of teriyaki beef, tender rice, charred veggies, a soft egg and some seriously good sprinkles… this one’s a bowl of pure happiness.

Fried Chicken Gyoza Ramen

Get ready for an epic ramen broth that’s a lot quicker than you think to rustle up, yet packs in serious flavour and richness. Yep, this express version of Japanese ramen noodle soup ticks all the boxes… and it’s got dumplings! Everything you need, in one bowl of goodness.

Japanese Fried Chicken (Karaage)

The crunch! The crackle! The juiciness! This bite-sized chicken karaage – aka Japanese-style fried chicken – is pure bliss. Add a creamy yet tangy potato salad and this is a recipe for success. And guess what? Not only is potato starch the traditional coating to use, but it’s also gluten-free.

Japanese Beef and Onsen Egg

This Japanese rice bowl is the ultimate comfort food – and that silky, onsen egg is so soft, it really does ooze into everything. Feel free to leave it off or substitute with a fried version if runny eggs aren’t your thing, although I reckon it makes it even more epic!

Oven Baked Chicken Katsu

The whole family will love this better-for-you chicken katsu that’s on the table in just 40 minutes. Golden crumbed chicken is baked, not fried, then smothered in Japanese tonkatsu sauce and served with a fresh, tangy coleslaw.

Japanese Chicken Curry Udon

Now THIS is real Japanese comfort food, Japanese-style curry is typically eaten as curry katsu (a curry sauce with rice and either sliced, crumbed chicken or pork) but is excellent in a soup iteration for thick, chewy udon noodles, boosted with chicken mince and finished with a whole raft of fun and delish toppings.

Edamame Haloumi Okonomiyaki Fritter

My take on Japanese okonomiyaki pancakes are packed full of greens and good stuff, and the result is a batch of fritters anyone would be happy to eat, any day of the week. Delicious AND nutritious.

Spicy Miso Braised Eggplant

I’m going out on a limb guys – I reckon this is THE best eggplant dish I know. It’s just so silky, tender and rich, with a perfect hit of chili to tie it all together. If you’re a miso-fanatic looking to master a meat-free dish or a vegetable side, then look no further.

Spicy Nagoya Fried Chicken Wings

Double-cooked fried chicken wings are twice as nice, in my opinion! These Japanese-style Nagoya wings are all crunch, with a delightfully light glaze that keeps things crispy and joyous.

Japanese Caramel Pork Cutlets

Beautiful pork cutlets in a sticky, glossy sauce with fresh nashi pear and a zingy ‘slaw… this is a one-pan dinner that truly sings! It’s simple, speedy and downright delicious. Can’t get a hold of nashi pear? Green apple works just as well.

Chicken Katsu Curry

A crispy, crumbed chicken cutlet served with a lightly spiced, sweet curry sauce – guys, my homemade version of a Japanese katsu is so good! This recipe is super easy, and the great thing is if you’re a heat-lover, you can tweak things by adding chilli flakes at the end.

Birria Ramen

Birria tacos may have taken the world by storm when they became a viral internet sensation, but we’ve put our own twist on things. We’ve added the king of carbs: noodles! This birria recipe sees the Mexican spiced and braised soup enjoy a few Japanese-style ramen twists at the end. You’ll want in, trust.

Japanese Purple Milk Bread

If you’re a sucker for soft, pillowy, aesthetically pleasing bread, this one’s for you! Not only is this homemade milk bread light, fluffy and highly comforting, but its vibrant purple hue brings an element of fun to the table.

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Microwave Shoyu Ramen

Marion Grasby — Fri, 26 Aug 2022 02:53:24 +0000

Microwave Shoyu Ramen

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Microwave Shoyu Ramen

PREP TIME

COOK TIME

SERVES

Ingredients

Steps

To make the chashu pork, add soy salt, sugar, mirin and sake to a large, microwave-safe deep dish. Stir to mix, then add the garlic cloves and ginger, followed by 1 cup of water.

Roll the pork belly into a tight roll and use kitchen twine to truss (watch the video for my very easy technique!). Place the pork into the marinade then roll until it’s covered all over. Transfer the dish to the microwave and select the Steam function for 60 minutes, flipping the pork halfway.

At the end of the cook, remove the pork from the liquid and transfer to a roasting rack, sitting atop of a convection-safe bake tray. Marinate with a little of the cooking liquid, reserving the rest for later. Grill on high heat for 5 minutes, then glaze with more of the liquid. Repeat process a further 3 times until the pork is looking crispy, golden and charry. Allow to cool.

On to the broth. Place chicken wings and carrots into a convection-safe dish. Drizzle with oil and sprinkle with salt, then give everything a good mix with your hands. Transfer dish to the microwave, then use the Combination setting for 30 minutes.

Transfer the roasted wings, carrots and any cooking juices to a lidded microwave-safe dish. Add in the kombu, shiitake mushrooms, soy sauce, ginger, garlic and spring onions, plus 6 cups of water. Cover with the lid and microwave for 15 minutes. Once the time is up, carefully (it will be very hot!) remove the dish from the microwave and take off the lid.

Remove and reserve the shiitake mushrooms for later, then remove and discard the chicken and aromatics. Strain the broth through a fine mesh sieve.

Spread the dried ramen noodles out in the base of a large microwave-safe container, then cover with room temperature water. Microwave at 1000W for 13 minutes. Strain and leave aside.

Meanwhile, for the tare, add ingredients to a bowl and stir to combine. Divide the tare among your individual serving bowls, then divide the noodles up and share among the individual serving bowls, placing on top of the tare.

To poach the eggs, fill 4 small bowls halfway with water. Add a ½ teaspoon of vinegar to each bowl. Crack an egg into each. Use a toothpick to poke 2 holes in the white and yolk parts of the egg (this will stop them from exploding in the microwave). Microwave at 1000W for 3 minutes.

To serve, ladle shoyu broth over the noodles. Top with slices of chashu pork, poached eggs and a scattering of spring onion.

Notes:

– Mirin is a type of Japanese cooking rice wine (it has less alcohol than sake but is sweeter). It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store.

– Kombu is a firm dried seaweed that you can buy from any Asian or Japanese grocery store.

– This recipe was made in the Panasonic All-in-One Convection Microwave Oven

– To learn more about the Panasonic Kitchen range, click here.

Tags:

Comfort food • Dinner • Dinner Party • Family favourites • How-to • Japanese cuisine • Make ahead meals • Noodle Bowls • Noodles • Pork • Pork belly • Ramen • Restaurant classics • Weekend meals

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2022-09-06

Amazing

Who knew! Will be giving this a go.

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This homemade chicken stock is LIQUID GOLD

Marion Grasby — Tue, 28 Jun 2022 04:47:51 +0000

This homemade chicken stock is LIQUID GOLD

Take your cooking to the next level with my easy method to make chicken stock from scratch.

I’m all for a shortcut in the kitchen, and stock is no exception. You’ll no doubt have seen that I have lots of recipes that call for store-bought stock when making soups and broths – it’s super convenient to have on hand as one of your pantry essentials! However, when you’ve got time up your sleeve, a homemade chicken stock really does take things to the next level. My version (with an Asian twist, naturally) will give you liquid gold that will keep in the freezer for up to three months. Plus, you’ll also have the benefit of having beautifully tender chicken meat for your sandwiches, salads and more throughout the week. Want to know how to make chicken stock from scratch that doesn’t take hours? Read on, my friends!

See how it’s done in this handy video for making home-style Asian chicken stock!

How to make chicken stock at home

So, let’s begin! You’ll need:

• 4 garlic cloves

• 1 tsp black peppercorns

• 1 tsp vegetable oil

• 1 whole chicken

• 4 slices ginger

• 4 spring onions

• 1 tsp sea salt

I like to use a whole chicken to make this so that I can shred off all the meat at the end – I like to have a stash on hand at all times! It’s perfect in dishes such as my Chicken, Cauliflower & Sweetcorn Soup and Vietnamese-style Chicken Salad. However, you could also make this homemade stock with a chicken carcass or chicken wings if you prefer.

Marion Grasby’s chicken and sweetcorn soup makes good use of her homemade chicken stock… and the shredded meat, too.

Step 1: It’s all about the base

Like with a lot of Thai cooking, this homestyle chicken stock starts off with very typical flavours of garlic and pepper. I’ll add them to my trusty mortar and pestle (don’t worry about peeling your garlic cloves first), and then pound them to a rough paste – well, actually it’s more like a bruising.

Step 2: Start the simmer

Next, you’ll want to make sure you’ve got a nice, large stock pot that’s going to hold all your delicious liquid. Heat up the vegetable oil, then add that lovely garlic paste and cook it for a minute or so until it smells delicious. This helps take that raw edge off the garlic so it’s not too overpowering.

Now in goes everything else, as well as enough water to cover the chicken – you’ll want at least 2.5 litres, so do check your pot will be big enough before you get started! Now bring everything to a gentle simmer over a high heat and, once you’re there, turn things down to low.

Liquid gold, aka my homemade chicken stock. Epic.

Step 3: Skim off the skuzz

Simmer away for around 90 minutes, checking back every now and again to skim the surface. Getting rid of any impurities will give you a clearer stock and a ‘cleaner’ taste. Also, I know 90 minutes might not seem like a lot of time compared to other recipes for homemade stock, but I’ve found this is the perfect balance for finishing up with both flavourful stock and great-tasting chicken.

Once the time’s up, try your chicken stock and add some more salt if you think it’s needed. And that’s about it! Remove the chicken and set it aside until it’s cool enough to handle and shred, then strain your stock. You can use it straight away (see some of my dishes below for some recipe inspiration), or leave it to cool before storing in the freezer. (It will keep for up to three months.)

Top tip: if you notice any chicken fat on the surface of the homemade stock once it’s cooled down, skim that off and use it to cook roast potatoes. Epic!

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10 ramen recipes to crank up your cravings

Marion Grasby — Mon, 16 May 2022 01:00:57 +0000

10 ramen recipes to crank up your cravings

The Japanese noodle soup that’s like a hug in a bowl.

Ramen: if ever there was a dish to bring on the comfort factor, it would be this. A noodle soup that’s widely popular in Japan and throughout the world, ramen is one bowl of goodness you need to get in on. But what exactly is in it?

What is ramen?

It’s all about the broth, my friends. The most popular style is called shoyu ramen, which has a chicken broth base and owes its flavour to soy sauce. Then you have miso ramen, which is thicker and richer thanks to the miso paste flavouring, and tonkotsu, which uses pork bones as its flavour base which gives you a lovely creamy, meaty broth. I also love tantanmen, which is almost like the Japanese take on dan dan noodles.

Obviously the noodles are a large component of ramen (thin and curly or thick and straight), but in my opinion it’s the toppings that maketh the dish. Braised meats, jammy boiled eggs, fresh spring onions, fried chicken, corn… even dumplings! Check out my selection of recipes below and see which one speaks your name the most.

Shoyu Ramen

Love noodle soup? Then you’ll want my recipe for a flavourful, restaurant-style homemade Japanese shoyu ramen! This delightful chicken ramen soup broth is so jam-packed with umami goodness that you’ll want the whole pot to yourself. I like to serve it with my homemade chashu pork belly, but you can add any protein of your choice. For a clear broth, be sure to use a gentle simmer and scoop off any froth throughout the cooking.

Birria Ramen

Birria tacos may have been taking your socials by storm, so let’s go one step further and add the king of carbs: noodles! This birria recipe sees the Mexican spiced and braised beef soup enjoy a few Japanese-style twists at the end. The best beef ramen soup recipe ever. You’ll want in, trust.

Ham-broth Ramen Noodle Soup

That’s it: from now on, I’m always saving my leftover ham from special occasions to upgrade my instant ramen stock. This is an ingenious way to get maximum flavour from something you’d probably normally just discard. Life-changing, you guys. Get amongst it!

Spicy Thai Pork Ramen Noodles

When Thai laab salad met noodles… you guys, this is the love child of champions! Fiery, porky goodness, fresh herbs and bouncy noodles: what a combo.

Creamy Lemon Ramen

Turn the convenience of instant ramen noodles into a next-level amazing pasta dish to get those tastebuds singing. Luscious, lemony and luxe, luxe, luxe!

Easy ‘Tantanmen’ Ramen

Noodles, spicy pork, a rich creamy broth… you guys, this ramen dish is ALL the things. Bonus points for being surprisingly simple to make, too.

Fried Chicken Gyoza Ramen

Express Butter Corn & Pork Miso Ramen

My quick ramen recipe cooks in just 15 minutes, using pork mince and already cooked ramen noodles. For my ramen I’ve made a miso tare – white miso blended with mirin, garlic and ginger. This one has such an epic flavour, yet it’s so quick to make.

Spicy Korean Chicken Ramen

I love spicy noodles at the best of times, but holy smokes – these are everything a person could wish for! This shortcut ramen keeps the cook time low but the flavour is full-on high. Stick with darker chicken meat to keep things succulent and juicy.

20-minute Dumpling Noodle Soup

Could this be one of my best ramen recipes ever? Noodles, broth, dumplings, egg… these are a few of my favourite things, and I reckon you’re going to love them all together! A super-speedy soup that brings it all home.

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Birria Ramen

Marion Grasby — Wed, 16 Mar 2022 02:36:13 +0000

Birria Ramen

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Birria Ramen

PREP TIME

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Ingredients

Steps

Place beef ribs in a deep rectangular tray and sprinkle generously on all sides with salt and pepper. Set aside for 5 minutes.

Place chipotle peppers, crushed tomato, vinegar, garlic, oregano, paprika and cumin into the bowl of a food processor. Blitz until smooth. Pour tomato mixture over the beef ribs, ensuring they’re well coated. Transfer tray to the fridge and refrigerate overnight.

The next day, place a casserole dish or Dutch oven over medium-high heat. Add the vegetable oil, followed by the onion, cinnamon sticks and cloves. Saute gently for around 2 minutes or until the onion turns translucent.

Add the ribs to the pan, scraping off excess marinade beforehand. Cook, turning often, for about 5 minutes until all sides are a beautiful golden brown. Pour over the reserved marinade, followed by the beef stock. Bring to a simmer, then reduce heat to low and cook for 4 hours until the meat is very tender and the bone has fallen out.

Carefully remove the beef ribs from the pan and transfer to a clean tray or large plate. Use two forks to shred the beef from the bones (discard the bones).

Scoop off roughly half of the red oil that’s sitting on top of the broth and place into a separate bowl or container for later. Now strain the broth into a large, clean saucepan, discarding the aromatics and what’s remaining in the sieve (press it down with the ladle to ensure you get as much liquid as possible out of it!).

Place a frying pan over high heat and add in around 2 tbsp of the excess oil. Now add enough shredded beef to top 4 serves of ramen noodles – and fry for about 5-6 minutes until crispy.

Meanwhile, place the saucepan of broth under high heat and bring to a boil. Add the instant noodles and cook for 1-2 minutes or until tender.

Use tongs to divide noodles between serving bowls. Top with some crispy beef, then ladle some of the steaming broth over the meat and noodles. Add some shredded cabbage, half an egg, jalapenos and fresh coriander to each of the bowls. Squeeze lime over everything and dive in!

Notes:

– You could substitute rice vinegar for white vinegar if needed.

Tags:

Beef • Braises • Comfort food • How-to • Japanese cuisine • Make ahead meals • Noodle Bowls • Noodles • Ramen • Slow-cooked • Slow-cooker • Street food • Weekend meals

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5.0 out of 5 stars (based on 7 reviews)

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alison

2023-06-29

Outstanding recipe!

I am starting our third batch of this amazing Birria Ramen. The recipe is easy to follow and has stunned everyone that has tried it. Can’t wait for our California relatives to try it this week.

Admittedly, I love all of Marion’s (and Mama Noi’s) recipes, so…

Joanne

2023-03-03

Amazing

This was soooooo good !! A must make !!

Caroline

2023-01-26

Delicious recipe

This recipe is sooo delicious! I’ve made it twice now and it is so easy to make. I let my meat marinate for 1.5-2 days for extra flavour. It is my go-to recipe.

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Ham-broth Ramen Noodle Soup

Marion Grasby — Thu, 23 Dec 2021 06:38:23 +0000

Ham-broth Ramen Noodle Soup

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Ham-broth Ramen Noodle Soup

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Ingredients

Steps

Add 3 litres of water to a large pot and bring to the boil over a high heat. Gently lower the ham hock into the boiling water.

Remove the seasoning packets from the instant noodles and empty into the broth to pack in some flavour. Turn down the heat to medium and simmer for 2 hours to allow things to get tasty.

Add the soy sauce and salt to the broth and season to taste. Carefully remove the ham hock from the broth and transfer to a cutting board. Shred any meat off the bone and set aside.

Add the dried packet noodles to the ramen broth and cook according to packet instructions. Using tongs, transfer the noodles to serving bowls. Divide shredded ham between bowls on top of the noodles, as well as the baby spinach.

Ladle over the hot broth. Top with halved eggs and a sprinkling of spring onion. Serve.

Tags:

Dinner • Ham • Japanese cuisine • Kid-friendly • Leftovers • Lunch • Make ahead meals • Noodles • Pork • Ramen • Soups • Weekend meals

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5.0 out of 5 stars (based on 3 reviews)

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Beruta

2023-01-23

Super delicious

Such a great alternative to use up those Xmas meaty ham bones. Just loved this. Another great recipe, thanks for sharing.

T. R.

2023-01-11

Perfect

This will be my go-to soup for family get togethers. Had to make a one-person batch first, just to be sure, but I am amazed and my family will be also. Thank you for sharing.

Chris

2022-11-07

Best and easy recipes ever

If you want to make Asian food in your kitchen then watch and learn from one of the finest chefs ever. Marion will give you tips and how tos so you can’t go wrong and watching her videos is the best way to learn. I find the best way to cook any of Marions recipes is print out the recipe then watch the video.

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Spicy Wonton Noodle Soup

Marion Grasby — Sun, 15 Aug 2021 05:09:20 +0000

Spicy Wonton Noodle Soup

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This recipe is a saviour, trust me - for lunch, dinner, or even a late night ‘I’ve just got home and I’m starving’ dish. It’s so crazy easy! Just a few ingredients and my easiest ever dumpling hack and 15 minutes later you have a wonton ramen soup that tastes like it’s taken hours to make. I seriously love this one.

WATCH THIS RECIPE

SPICY WONTON NOODLE SOUP

PREP TIME

-

COOK TIME

15 minutes

SERVES

2

Ingredients

2 tbsp vegetable oil

1 tbsp Doubanjiang chilli paste*

2 packets instant ramen noodles*

1 cup baby spinach leaves

sliced spring onion (scallions), to serve (optional)

Meatball wontons:

8 store-bought mini meatballs

8 wonton wrappers

Steps

Heat the vegetable oil in a saucepan over medium-high heat. Add the doubanjiang and cook, stirring, for a minute or until fragrant. Stir through any seasoning packets from your instant noodles. Add 5 cups of water and bring to a boil. Add the noodles and cook until just tender. Use tongs to transfer the noodles to serving bowls. Keep the soup broth simmering gently on low heat.

Take a wonton wrapper and place a mini meatball in the centre. Moisten the edges and seal around the meatball. Add straight into the soup broth. Repeat with the remaining meatballs and wrappers. Cook for 3-4 minutes or until the wontons are cooked through.

In the meantime, divide the baby spinach among the serving bowls. Scoop out the wontons and place on top of the noodles. Ladle over the broth. Top with spring onions, if using.

Notes:

– Doubanjiang is a Chinese fermented chilli and broad bean paste. You can find it from an Asian grocery store or order it online.

– The doubanjiang is spicy so I like to start with a mild ramen flavour.

Tags:

15-minute meals • Easy weeknight dinners • Noodles • Ramen • Serves 2 • Soups • Wontons

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Kathi

2023-02-13

Great quick recipe

I don’t usually even try quick recipes, but I saw this video and had to try it. It turned out great! I had to cut the meatballs in half (apparently the mini meatballs here aren’t that mini). It was still a great fast meal and my husband asked if I’d make it again (I already have the second half of the wontons in the freezer )

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Microwave Shoyu Ramen

Microwave Shoyu Ramen

Microwave Shoyu Ramen

What our customers say

Amazing

Popular on Marion's Kitchen

This homemade chicken stock is LIQUID GOLD

This homemade chicken stock is LIQUID GOLD

Take your cooking to the next level with my easy method to make chicken stock from scratch.

How to make chicken stock at home

Step 1: It’s all about the base

Step 2: Start the simmer

Step 3: Skim off the skuzz

Recipes that spotlight stock

Tags:

Best-ever chicken recipes • Chicken • Family favourites • How-to • Ramen • Soups

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Popular on Marion's Kitchen

10 ramen recipes to crank up your cravings

10 ramen recipes to crank up your cravings

The Japanese noodle soup that’s like a hug in a bowl.

What is ramen?

Easy ramen-inspired recipes to try

Tags:

Japanese cuisine • Noodle Bowls • Noodles • Ramen • Takeaway classics • Winter warmers

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Birria Ramen

Birria Ramen

Birria Ramen