Japanese Ramen Noodle Soup

By rgarcia

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)

Preparation

Step 1

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.