HOW TO MAKE RAMEN SOUP

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MISO RAMEN NOODLE


MISO RAMEN NOODLE

Ingredients

  • 2 large garlic cloves
  • 1 inch ginger
  • 1 shallot
  • 1 Tbsp. sesame seeds
  • 1 Tbsp. sesame oil
  • ¼ lb (113 g) ground pork
  • 1 tsp. Chili Bean Sauce/Paste (La Doubanjiang)
  • 3 Tbsp. miso (I use awase miso)
  • 1 Tbsp. sugar
  • 1 Tbsp. sake
  • 4 cups (1 L) chicken stock/broth
  • 1 tsp. salt
  • ¼ tsp. white pepper
  • 2 serving ramen noodles

Ramen Topping Suggestion:

  • Chashu (Recipe)
  • Spicy Bean Sprout Salad (Recipe)
  • Ramen Eggs (Recipe)
  • Corn kernels
  • Nori (seaweed)
  • Chopped scallion/green onion
  • Pickled red ginger (Kizami Beni Shoga)
  • Shiraga Negi (optional)
  • La-yu (Japanese chili oil) (optional)

Instructions
Mince the garlic, ginger, and shallot.
Grind sesame seeds.
In a medium pot, heat sesame oil over medium heat and cook the minced garlic, ginger, and shallot until fragrant.
Add the meat and increase heat to medium high. Cook the meat until no longer pink.
Add spicy bean paste (La Doubanjiang) and miso.
And add sesame seeds and sugar and mix well.
Add sake, chicken stock, salt and pepper.
Keep the ramen soup simmered.
Noodles will be done cooking in less than 2 minutes. Therefore, prepare ramen toppings first so you can serve the hot ramen immediately.

Miso Ramen Ingredients 2
Bring a large pot of un-salted water to a boil (ramen noodles already have salt in the dough) While boiling, take some hot water into serving bowls to warm up the bowls. Loosen up the noodles and cook according to the package instructions.

When noodles are done, quickly pick them up with a mesh sieve. You don’t want to dilute your soup, so make sure you drain the water well. Serve the noodles into bowls.

Add the soup and top with various toppings you’ve prepared. Enjoy!


Japanese Ramen Noodle Soup


Japanese Ramen Noodle Soup

Ingredients

For the stock:

  • 3 cups of chicken stock
  • 2 cups water
  • 3 garlic cloves
  • 4 tbsp soy sauce
  • 1 tsp worsterchire sauce
  • 1/2 tsp chinese five spice
  • dash of chilli powder
  • 1 tsp white sugar
  • 2 slices of ginger
For the topping:
  • 375g ramen noodles
  • 400g sliced cooked pork or chicken breast (marinate in soy sauce and garlic)
  • 100g baby english spinach leaves
  • 4tbsp corn kernels
  • 2 hard-boiled eggs, peeled and halved
  • For the garnish:
  • 1 sheet of sliced nori seaweed paper (5cm by 1/2cm each)
  • sprinkle of sesame seeds
  • sliced green spring onions (shallots)


Method

Slice and fry the pork or chicken in a frypan with 1 clove of chopped garlic, soy sauce and sesame oil. Put into a bowl and reserve.
In the pot of boiling water, cook the ramen noodles for 5min then strain.
In a stockpot or large saucepan, place the chicken stock, 4 pieces of halved garlic cloves, soy sauce, worsterchire, ginger, five spice and chilli powder together and bring to boil. Reduce to simmer for 5 min. Taste the stock and adjust to your liking. If it is too salty add some sugar, add more soy if you prefer it saltier.
Divide the noodles into 4 soup bowls. Arrange the pork on top of the noodles, along with the spinach, half egg, and 1tbsp corn kernels each.
Bring the stock to boil once again, then take it off and divide the stock in the soup bowls.
Sprinkly the nori shavings (1/4 sheet each), spring onions and sesame on top of each soup bowl. Allow the spinach to slightly wilt before serving. Enjoy !