Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, not-so-traditional ramen noodle soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Not-So-Traditional Ramen Noodle Soup is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Not-So-Traditional Ramen Noodle Soup is something that I’ve loved my whole life.
You CAN drink the soup in ramen, there is absolutely nothing wrong socially about it. A few Japanese people do (so I'm told) and usually everyone Slurp some some noodles, slurp some more noodles, slurp a little soup with the spoon is the standard ritual. The reason why they and most other Asians do.
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 it.
The ingredients needed to make Not-So-Traditional Ramen Noodle Soup:
- Get The Broth
- Get 5 litres cold water
- Take 1 tsp fish sauce
- Prepare 1 tbsp soy sauce
- Get Half a bunch of spring onions (around 4), roughly chopped
- Make ready 1 portobello mushroom, sliced thickly
- Prepare 8 garlic cloves, peeled
- Take 1 onion, quartered
- Make ready 1 tsp Chinese Five Spice
- Take 2 Birdseye chillies, chopped
- Get 1 tbsp miso paste
- Make ready 1 chicken carcass
- Make ready 1 tsp ginger
- Take 1 tsp tomato paste
- Prepare Salt
- Get Pepper
- Take Sesame oil
- Get 1 pinch sugar
- Prepare The Tea Eggs
- Get 3 tbsp oolong tea leaves (ordinary black tea will also work)
- Get 1 cinnamon stick
- Get 1 star anise
- Prepare 2 cloves
- Prepare 1 tsp fennel seeds
- Get 1/2 tsp peppercorns
- Make ready 3 eggs, hard boiled
- Prepare The Pickled Beetroot
- Make ready 1/2 cup vinegar
- Take 1/4 cup sugar
- Get 1/4 cup water
- Take 1 tsp peppercorns
- Get 2 bay leaves
- Prepare A few beetroots, boiled
- Get Noodles
- Take 3 nests of vermicelli noodles (more or less to desired quantity)
- Prepare Enough water to fully submerge the nests
- Prepare Salt
- Get Toppings
- Get Nori sheets (optional)
- Get Sweetcorn
- Make ready Greens of some kind (green beans, spring onion, peas)
- Take 2 sliced portobello mushrooms
- Get Sesame seeds (optional)
- Make ready Chicken meat of any kind (cooked)
I've been augmenting Ramen Noodle Soup for years. Try poaching eggs on top–just til the whites. Ramen noodles are a popular food, but their processed ingredients might make you think twice before chowing down. So is ramen healthy, or not?
Instructions 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!
This 'DRY' Shin Ramen recipe is another reason why we love instant noodles. 🍜😋 Whenever I crave a Korean spicy noodle, the Shin Ramyun is But despite how much I loved the soup base, I'm also growing tired of it. So, I created a new recipe and changed it into a stir fry noodle instead. Posted by Erica Lea in Step-by-Step Recipes. Then one day my sisters made traditional ramen from scratch. Add the Sriracha … We recommend Sun Noodle for fresh ramen noodles, but if you can't find them, dried will do in a pinch.
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