Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, not-so-traditional ramen noodle soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Not-So-Traditional Ramen Noodle Soup is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Not-So-Traditional Ramen Noodle Soup is something that I’ve loved my entire life. They are fine and they look wonderful.
You can use so many different kinds of noodles.soba, udon, ramen, tomoshiraga somen, etc. Fifteen Spatulas is a weekly cooking video series sharing simple recipes from How to make Traditional Japanese Shoyu Ramen 醬油ラーメン. The difference lies in that westerners think ramen is soup, like chicken noodle soup, when in actuality it refers to the noodle itself, like spaghetti (although.most Americans think spaghetti is thin pasta in tomato sauce, the rest of the world. Ramen noodles simmered with vegetable broth, soy sauce, chili oil, ginger and sesame oil.
To get started with this recipe, we have to first prepare a few components. You can cook not-so-traditional ramen noodle soup using 44 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Not-So-Traditional Ramen Noodle Soup:
- Take The Broth
- Prepare 5 litres cold water
- Get 1 tsp fish sauce
- Get 1 tbsp soy sauce
- Get Half a bunch of spring onions (around 4), roughly chopped
- Get 1 portobello mushroom, sliced thickly
- Make ready 8 garlic cloves, peeled
- Get 1 onion, quartered
- Get 1 tsp Chinese Five Spice
- Make ready 2 Birdseye chillies, chopped
- Get 1 tbsp miso paste
- Prepare 1 chicken carcass
- Take 1 tsp ginger
- Get 1 tsp tomato paste
- Prepare Salt
- Take Pepper
- Get Sesame oil
- Make ready 1 pinch sugar
- Prepare The Tea Eggs
- Prepare 3 tbsp oolong tea leaves (ordinary black tea will also work)
- Make ready 1 cinnamon stick
- Prepare 1 star anise
- Get 2 cloves
- Make ready 1 tsp fennel seeds
- Make ready 1/2 tsp peppercorns
- Make ready 3 eggs, hard boiled
- Get The Pickled Beetroot
- Prepare 1/2 cup vinegar
- Prepare 1/4 cup sugar
- Get 1/4 cup water
- Make ready 1 tsp peppercorns
- Prepare 2 bay leaves
- Make ready A few beetroots, boiled
- Make ready Noodles
- Make ready 3 nests of vermicelli noodles (more or less to desired quantity)
- Get Enough water to fully submerge the nests
- Make ready Salt
- Take Toppings
- Prepare Nori sheets (optional)
- Prepare Sweetcorn
- Prepare Greens of some kind (green beans, spring onion, peas)
- Take 2 sliced portobello mushrooms
- Make ready Sesame seeds (optional)
- Prepare Chicken meat of any kind (cooked)
Kimchi Ramen Noodle Soup- an easy and flavorful Korean inspired soup made with ramen noodles, fresh greens, hard-boiled egg and, of course, kimchi! I knew it was raining, which meant crazy town in the house, but the details were unclear. I still crave ramen noodle soup but don't want all those nasty additives or sodium, therefore I created my own vegan version! This is not going to be as overly salty as the traditional ramen noodle flavor packets at the store.
Steps to make Not-So-Traditional Ramen Noodle Soup:
- First you need to make your broth. Now this can take a while, so wake up early the day you want to make your soup. You need to lightly fry the spring onions, chillies, onions, garlic, and tomato paste.
- Once browned, add in your spices and coat everything with them. Add your carcass and then five litres of water on top, with the rest of your ingredients for the broth. This needs to be brought to a boil and then simmered for a minimum of five hours. Mine went for 8 and had a deeper, more intense flavour.
- The Tea Eggs can be prepared whilst the broth is cooking. Hard boil the eggs and then simply add your spices and tea to a pot, then submerge with boiling water. Crack the shells of your eggs but do not peel them! The cracks give a shattered glass effect in the end. Place them in the boiling spice and tea mix and leave there for 30 minutes.
- Place the eggs into a glass bowl and strain the tea mixture on top. Leave this to intensify in colour and flavour, in the fridge. Ensure to put cling film on top so no nasty fridge smells enter your delicious tea mix.
- Place the vinegar, sugar, water, bay leaves, and peppercorns into a pan and bring to a boil. Once it is scalding hot (that means bubbles have appeared around the edges and it is beginning to bubble in the centre) pour the mixture over your peeled and cooked beetroot and let it come to room temperature. Leave this to pickle all day, until ready to serve. Note: this makes more than I used in the dish and so feel free to not use all of it. It lasts ages in the fridge, too.
- So the only elements left are the noodles and toppings. It has been at least five hours since you put on the broth, or longer, so you are going to start your noodles. Cook them according to packet instructions.
- Place your chicken in the broth to heat it through, you don't want to overcook it though, as it is already cooked.
- Whilst everything is slowly cooking, prepare your toppings. Cook the green beans (you can use spring onions however, which are best raw) and lightly fry your Portobello mushrooms in sesame oil. Once these are cooked, get ready to serve.
- Start with the noodles, a generous portion goes into the bowl. Then the chicken (you can shred this if you like) in a neat pile to one side. Pour over the delicious hot broth (strained) and then finally top with anything else. Your eggs halved and to one side, showing the lovely yolks, the beans, sweetcorn, mushrooms and beetroot all in their own space.
- Garnish with the nori at one side, sticking out high and sprinkle lightly the sesame seeds over the eggs.
- Enjoy your delicious meal, which you have spent all day preparing. It's a small price to pay for this truly delicious, Not-So-Traditional Ramen Noodle Soup!
I still crave ramen noodle soup but don't want all those nasty additives or sodium, therefore I created my own vegan version! This is not going to be as overly salty as the traditional ramen noodle flavor packets at the store. It is well flavored and fresher and has a nice bite to it, but not. Ramen (/ˈrɑːmən/) (拉麺, ラーメン, rāmen, Japanese pronunciation: [ɾaꜜːmeɴ]) (literally: "pulled noodles") is a Japanese noodle soup. Ramen noodle soup you can take to work?
So that is going to wrap this up for this special food not-so-traditional ramen noodle soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
