How to Prepare Favorite Not-So-Traditional Ramen Noodle Soup

Not-So-Traditional Ramen Noodle Soup
Not-So-Traditional Ramen Noodle Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, not-so-traditional ramen noodle soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious. Ramen noodles simmered with vegetable broth, soy sauce, chili oil, ginger and sesame oil. 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.

Not-So-Traditional Ramen Noodle Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Not-So-Traditional Ramen Noodle Soup is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have not-so-traditional ramen noodle soup using 44 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Not-So-Traditional Ramen Noodle Soup:
  1. Take The Broth
  2. Take 5 litres cold water
  3. Make ready 1 tsp fish sauce
  4. Get 1 tbsp soy sauce
  5. Make ready Half a bunch of spring onions (around 4), roughly chopped
  6. Get 1 portobello mushroom, sliced thickly
  7. Prepare 8 garlic cloves, peeled
  8. Take 1 onion, quartered
  9. Take 1 tsp Chinese Five Spice
  10. Get 2 Birdseye chillies, chopped
  11. Take 1 tbsp miso paste
  12. Get 1 chicken carcass
  13. Take 1 tsp ginger
  14. Make ready 1 tsp tomato paste
  15. Take Salt
  16. Prepare Pepper
  17. Get Sesame oil
  18. Prepare 1 pinch sugar
  19. Take The Tea Eggs
  20. Take 3 tbsp oolong tea leaves (ordinary black tea will also work)
  21. Make ready 1 cinnamon stick
  22. Take 1 star anise
  23. Make ready 2 cloves
  24. Make ready 1 tsp fennel seeds
  25. Take 1/2 tsp peppercorns
  26. Get 3 eggs, hard boiled
  27. Take The Pickled Beetroot
  28. Make ready 1/2 cup vinegar
  29. Get 1/4 cup sugar
  30. Prepare 1/4 cup water
  31. Get 1 tsp peppercorns
  32. Get 2 bay leaves
  33. Prepare A few beetroots, boiled
  34. Get Noodles
  35. Prepare 3 nests of vermicelli noodles (more or less to desired quantity)
  36. Take Enough water to fully submerge the nests
  37. Get Salt
  38. Take Toppings
  39. Take Nori sheets (optional)
  40. Get Sweetcorn
  41. Get Greens of some kind (green beans, spring onion, peas)
  42. Get 2 sliced portobello mushrooms
  43. Take Sesame seeds (optional)
  44. Get Chicken meat of any kind (cooked)
Steps to make Not-So-Traditional Ramen Noodle Soup:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Place your chicken in the broth to heat it through, you don't want to overcook it though, as it is already cooked.
  8. 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.
  9. 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.
  10. Garnish with the nori at one side, sticking out high and sprinkle lightly the sesame seeds over the eggs.
  11. 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!

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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. My boyfriend loves this soup, and it's so easy to make! I usually double this recipe and add some I've been augmenting Ramen Noodle Soup for years. Try poaching eggs on top–just til the whites are set. Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome. 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. 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? Here's a quick and easy recipe your coworkers will be jealous of! Put ramen noodles in thermal cup. I've had so-so ramen (always a little disappointing when the broth is too watered down) and I've had great ramen, like when we visited New York (that definitely falls into the category of great, if not The rest of the Spicy Pork Ramen Noodle Soup consists of noodles, veggies and just-soft boiled eggs. Lotus Foods Rice Ramen Noodle Soup Cups contain just organic whole grain brown rice noodles along with spices and veggies. Never any artificial flavors, colors or preservatives.

So that is going to wrap it up for this exceptional food not-so-traditional ramen noodle soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!