Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, not-so-traditional ramen noodle soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Not-So-Traditional Ramen Noodle Soup is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Not-So-Traditional Ramen Noodle Soup is something which I have loved my entire life.
Ramen noodles are a popular food, but their processed ingredients might make you think twice before chowing down. So is ramen healthy, or not? Ramen noodles simmered with vegetable broth, soy sauce, chili oil, ginger and sesame oil.
To begin with this recipe, we must prepare a few ingredients. You can have not-so-traditional ramen noodle soup using 44 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Not-So-Traditional Ramen Noodle Soup:
- Prepare The Broth
- Take 5 litres cold water
- Prepare 1 tsp fish sauce
- Get 1 tbsp soy sauce
- Take Half a bunch of spring onions (around 4), roughly chopped
- Get 1 portobello mushroom, sliced thickly
- Make ready 8 garlic cloves, peeled
- Prepare 1 onion, quartered
- Prepare 1 tsp Chinese Five Spice
- Prepare 2 Birdseye chillies, chopped
- Prepare 1 tbsp miso paste
- Make ready 1 chicken carcass
- Get 1 tsp ginger
- Make ready 1 tsp tomato paste
- Take Salt
- Take Pepper
- Make ready Sesame oil
- Prepare 1 pinch sugar
- Prepare The Tea Eggs
- Make ready 3 tbsp oolong tea leaves (ordinary black tea will also work)
- Get 1 cinnamon stick
- Take 1 star anise
- Prepare 2 cloves
- Make ready 1 tsp fennel seeds
- Get 1/2 tsp peppercorns
- Make ready 3 eggs, hard boiled
- Prepare The Pickled Beetroot
- Prepare 1/2 cup vinegar
- Get 1/4 cup sugar
- Make ready 1/4 cup water
- Make ready 1 tsp peppercorns
- Prepare 2 bay leaves
- Prepare A few beetroots, boiled
- Take Noodles
- Take 3 nests of vermicelli noodles (more or less to desired quantity)
- Take Enough water to fully submerge the nests
- Take Salt
- Take Toppings
- Get Nori sheets (optional)
- Make ready Sweetcorn
- Get Greens of some kind (green beans, spring onion, peas)
- Take 2 sliced portobello mushrooms
- Make ready Sesame seeds (optional)
- Make ready Chicken meat of any kind (cooked)
Noodle soup is common dish across East and Southeast Asia. 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. Traditional tonkotsu broth is fatty, so rich, with almost an oily mouthfeel.
Steps to make Not-So-Traditional Ramen Noodle Soup:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Place your chicken in the broth to heat it through, you don't want to overcook it though, as it is already cooked.
- 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.
- 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.
- Garnish with the nori at one side, sticking out high and sprinkle lightly the sesame seeds over the eggs.
- 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!
While I love pork based ramen broth, I'm not a big fan of fatty texture. The two different recipes and techniques for making Japanese Ramen Noodle Soup feature: - one with the traditional pork hock, and the other with pork. So if you're a fan of ramen soup but don't feel like spending three days simmering chicken bones and pork bones, definitely give this one a try! Yummy noodles in a delicious broth, what's not to love?! Well, maybe the MSG for one.
So that is going to wrap this up for this special food not-so-traditional ramen noodle soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
