Japanese Ramen Noodle Soup
Fixings
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 flavor
run of stew powder
1 tsp white sugar
2 cuts of ginger
For the fixing:
375g ramen noodles
400g cut cooked pork or chicken bosom (marinate in soy sauce and garlic)
100g child english spinach leaves
4tbsp corn portions
2 hard-bubbled eggs, stripped and split
For the embellishment:
1 sheet of cut nori kelp paper (5cm by 1/2cm each)
sprinkle of sesame seeds
cut green spring onions (shallots)
Strategy
Cut and broil the pork or chicken in a frypan with 1 clove of hacked garlic, soy sauce and sesame oil. Put into a bowl and hold.
In the pot of bubbling water, cook the ramen noodles for 5min then strain.
In a stockpot or huge pot, place the chicken stock, 4 bits of divided garlic cloves, soy sauce, worsterchire, ginger, five flavor and bean stew powder together and bring to bubble. Lessen to stew for 5 min. Taste the stock and change in accordance with your preferring. Assuming it is too pungent add some sugar, add more soy on the off chance that you favor it saltier.
Partition the noodles into 4 soup bowls. Organize the pork on top of the noodles, alongside the spinach, half egg, and 1tbsp corn bits each.
Yet again carry the stock to bubble, then, at that point, take it off and separate the stock in the soup bowls.
Sprinkly the nori shavings (1/4 sheet each), spring onions and sesame on top of each soup bowl. Permit the spinach to shrink prior to serving somewhat. Appreciate !
Japanese Ramen Noodle Soup VIDEO
