Japanese Ramen Noodle Soup

Japanese Ramen Noodle Soup
Japanese Ramen Noodle Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For Stock:

  • 1

    . 3 cups of Chicken stock

  • 2

    . 2 cups of water

  • 3

    . 3 garlic cloves

  • 4

    . 4 tbsp soy sauce

  • 5

    . 1 tsp worsterchire sauce

  • 6

    . 1/2 tsp of chinese five spice

  • 7

    . dash of chili powder

  • 8

    . 1 tsp white sugar

  • 9

    . 2 slices of ginger

  • For Topping:

  • 1

    . 375 gr ramen noodles

  • 2

    . 400 gr sliced cooked pork or chicken breast ( marinate in soy sauce & garlic)

  • 3

    . 100 gr baby spinach leaves

  • 4

    . 4 tbsp corn kernels

  • 5

    . 2 hard boiled eggs, peeled and halved

  • For the Garnish

  • 1

    . 1 sheet of sliced nori seaweed paper (5cm by 1/2 cm ea)

  • 2

    . sprinkle of sesame seeds

  • 3

    . sliced green spring onions (shallots)

Directions

1. Slice and fry the pork or chicken in a frypan with i clove of chopped garlic, soy sauce, and sesame oil. Put into a bowl and reserve. 2. In a pot of boiling water, cook the ramen noodles for 5 min then strain. 3. 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. 4. Divide the noodles into 4 soup bowls. Arrange the chicken on top of the noodles, along with the spinach, half egg, and 1 tsp corn kernels each. 5. Bring the stock to boil once again, then take it off and divide the stock in the soup bowls. 6. Sprinke the nori shavings (1/4 sheet ea), spring onions and sesame on top of each soup bowl. Alow the spinach to slightly wilt before serving.

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