Steps to Make Ultimate Not-So-Traditional Ramen Noodle Soup

Not-So-Traditional Ramen Noodle Soup Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Not-So-Traditional Ramen Noodle Soup” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Not-So-Traditional Ramen Noodle Soup

1. Make ready of The Broth.
2. It’s 5 litres of cold water.
3. Prepare 1 tsp of fish sauce.
4. You need 1 tbsp of soy sauce.
5. You need Half of a bunch of spring onions (around 4), roughly chopped.
6. Take 1 of portobello mushroom, sliced thickly.
7. You need 8 of garlic cloves, peeled.
8. Take 1 of onion, quartered.
9. It’s 1 tsp of Chinese Five Spice.
10. Make ready 2 of Birdseye chillies, chopped.
11. Make ready 1 tbsp of miso paste.
12. It’s 1 of chicken carcass.
13. You need 1 tsp of ginger.
14. It’s 1 tsp of tomato paste.
15. Take of Salt.
16. It’s of Pepper.
17. Make ready of Sesame oil.
18. Prepare 1 pinch of sugar.
19. It’s of The Tea Eggs.
20. You need 3 tbsp of oolong tea leaves (ordinary black tea will also work).
21. It’s 1 of cinnamon stick.
22. Make ready 1 of star anise.
23. You need 2 of cloves.
24. You need 1 tsp of fennel seeds.
25. You need 1/2 tsp of peppercorns.
26. It’s 3 of eggs, hard boiled.
27. Prepare of The Pickled Beetroot.
28. Prepare 1/2 cup of vinegar.
29. Make ready 1/4 cup of sugar.
30. Prepare 1/4 cup of water.
31. Take 1 tsp of peppercorns.
32. Make ready 2 of bay leaves.
33. You need A few of beetroots, boiled.
34. Take of Noodles.
35. It’s 3 of nests of vermicelli noodles (more or less to desired quantity).
36. You need of Enough water to fully submerge the nests.
37. Take of Salt.
38. It’s of Toppings.
39. Take of Nori sheets (optional).
40. Take of Sweetcorn.
41. Make ready of Greens of some kind (green beans, spring onion, peas).
42. It’s 2 of sliced portobello mushrooms.
43. You need of Sesame seeds (optional).
44. It’s of Chicken meat of any kind (cooked).

Put ramen noodles in thermal cup.Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.Ramen noodles are a popular food, but their processed ingredients might make you think twice before chowing down.So is ramen healthy, or not?

Not-So-Traditional Ramen Noodle Soup instructions

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!.

It is well flavored and fresher and has a nice bite to it, but not.Ramen noodle soup you can take to work?Here's a quick and easy recipe your coworkers will be jealous of!

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.Inspired by traditional Japanese ramen, but on the table in under an hour.