Japanese Ramen Noodle Soup
Member recipe by lnguyen
- For the stock:
- 3 cups of chicken stock
- 2 cups water
- 3 garlic cloves
- 4 tbsp soy sauce
- 1 tsp worsterchire sauce
- 1/2 tsp chinese five spice
- dash of chilli powder
- 1 tsp white sugar
- 2 slices of ginger
- For the topping:
- 375g ramen noodles
- 400g sliced cooked pork or chicken breast (marinate in soy sauce and garlic)
- 100g baby english spinach leaves
- 4tbsp corn kernels
- 2 hard-boiled eggs, peeled and halved
- For the garnish:
- 1 sheet of sliced nori seaweed paper (5cm by 1/2cm each)
- sprinkle of sesame seeds
- sliced green spring onions (shallots)
- Slice and fry the pork or chicken in a frypan with 1 clove of chopped garlic, soy sauce and sesame oil. Put into a bowl and reserve.
- In the pot of boiling water, cook the ramen noodles for 5min then strain.
- 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.
- Divide the noodles into 4 soup bowls. Arrange the pork on top of the noodles, along with the spinach, half egg, and 1tbsp corn kernels each.
- Bring the stock to boil once again, then take it off and divide the stock in the soup bowls.
- Sprinkly the nori shavings (1/4 sheet each), spring onions and sesame on top of each soup bowl. Allow the spinach to slightly wilt before serving.
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