Ramen Noodle Soup
When it's cold outside, there is nothing like a hot bowl of soup to warm you up, this quick ramen hits the spot! This is a quick fix, it is by no means a tradtional Japanese ramen, it won't take you all day to make. It is fast and easy, and is perfect for when you are craving comfort food.
700ml good chicken stock
3 garlic cloves, halved
4 tbsp soy sauce, plus extra to season
1 tsp Worcestershire sauce
thumb-sized piece of ginger, sliced
½ tsp Chinese five spice
pinch of chilli powder
1 tsp white sugar (optional)
400g ramen noodles
400g sliced cooked pork or chicken breast
2 tsp sesame oil
For the garnish
baby spinach
sweetcorn
boiled eggs, peeled and halved
sheet of dried nori, finely shredded
sliced green spring onions or shallots
sprinkle of sesame seeds
Mix the chicken stock, garlic, soy sauce, Worcestershire sauce, ginger, five spice, chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins. Taste the stock – add sugar or soy sauce to make it sweeter or saltier to your liking.
Cook the ramen noodles following pack instructions, then drain and set aside. Slice the pork or chicken, fry in the sesame oil until just starting to brown, then set aside.
Divide the noodles between four bowls. Top each with a quarter of the meat and spinach, 1 tbsp sweetcorn and two egg halves.
Strain the stock into a clean pan, then bring to the boil once again. Divide the stock between the bowls, then sprinkle over the nori, spring onion or shallots and sesame seeds. Allow the spinach to wilt slightly before serving.
Soft boiled eggs-
-Bring a large saucepan of water to a boil over medium-high. (A 2-quart saucepan should be large enough for up to 8 eggs.)
-Carefully lower eggs into water using a slotted spoon. Cook 6 ½ minutes, maintaining a gentle boil.
Transfer to an ice bath or very cold water and chill until eggs are just slightly warm, about 2 minutes—this stops the eggs from cooking further and makes them easier to peel.
-Gently crack eggs all over and peel, starting from the fattest end containing the air pocket. Eat immediately, or refrigerate if not using right away.
note
-this is your bowl of ramen, add what you like, more noodles, more meat, what ever tickles your fancy!
- the last time I made this, I did half chicken stock, half beef stock, 2 cups of each, we really liked it!
recipe source
700ml good chicken stock
3 garlic cloves, halved
4 tbsp soy sauce, plus extra to season
1 tsp Worcestershire sauce
thumb-sized piece of ginger, sliced
½ tsp Chinese five spice
pinch of chilli powder
1 tsp white sugar (optional)
400g ramen noodles
400g sliced cooked pork or chicken breast
2 tsp sesame oil
For the garnish
baby spinach
sweetcorn
boiled eggs, peeled and halved
sheet of dried nori, finely shredded
sliced green spring onions or shallots
sprinkle of sesame seeds
Mix the chicken stock, garlic, soy sauce, Worcestershire sauce, ginger, five spice, chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins. Taste the stock – add sugar or soy sauce to make it sweeter or saltier to your liking.
Cook the ramen noodles following pack instructions, then drain and set aside. Slice the pork or chicken, fry in the sesame oil until just starting to brown, then set aside.
Divide the noodles between four bowls. Top each with a quarter of the meat and spinach, 1 tbsp sweetcorn and two egg halves.
Strain the stock into a clean pan, then bring to the boil once again. Divide the stock between the bowls, then sprinkle over the nori, spring onion or shallots and sesame seeds. Allow the spinach to wilt slightly before serving.
Soft boiled eggs-
-Bring a large saucepan of water to a boil over medium-high. (A 2-quart saucepan should be large enough for up to 8 eggs.)
-Carefully lower eggs into water using a slotted spoon. Cook 6 ½ minutes, maintaining a gentle boil.
Transfer to an ice bath or very cold water and chill until eggs are just slightly warm, about 2 minutes—this stops the eggs from cooking further and makes them easier to peel.
-Gently crack eggs all over and peel, starting from the fattest end containing the air pocket. Eat immediately, or refrigerate if not using right away.
note
-this is your bowl of ramen, add what you like, more noodles, more meat, what ever tickles your fancy!
- the last time I made this, I did half chicken stock, half beef stock, 2 cups of each, we really liked it!
recipe source
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