Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, not-so-traditional ramen noodle soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Not-So-Traditional Ramen Noodle Soup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Not-So-Traditional Ramen Noodle Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we must prepare a few components. You can cook 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
- Make ready cold water
- Get fish sauce
- Get soy sauce
- Make ready a bunch of spring onions (around 4), roughly chopped
- Get portobello mushroom, sliced thickly
- Take garlic cloves, peeled
- Prepare onion, quartered
- Get Chinese Five Spice
- Prepare Birdseye chillies, chopped
- Prepare miso paste
- Prepare chicken carcass
- Get ginger
- Make ready tomato paste
- Take Salt
- Take Pepper
- Make ready Sesame oil
- Make ready sugar
- Make ready The Tea Eggs
- Take oolong tea leaves (ordinary black tea will also work)
- Make ready cinnamon stick
- Prepare star anise
- Make ready cloves
- Make ready fennel seeds
- Take peppercorns
- Make ready eggs, hard boiled
- Prepare The Pickled Beetroot
- Make ready vinegar
- Take sugar
- Prepare water
- Get peppercorns
- Make ready bay leaves
- Prepare beetroots, boiled
- Prepare Noodles
- Make ready nests of vermicelli noodles (more or less to desired quantity)
- Prepare Enough water to fully submerge the nests
- Prepare Salt
- Make ready Toppings
- Prepare Nori sheets (optional)
- Prepare Sweetcorn
- Make ready Greens of some kind (green beans, spring onion, peas)
- Get sliced portobello mushrooms
- Make ready Sesame seeds (optional)
- Get Chicken meat of any kind (cooked)
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. Ramen noodle soup you can take to work? Here's a quick and easy recipe your coworkers will be jealous of!
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!
Put ramen noodles in thermal cup. 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.
So that is going to wrap it up for this exceptional food not-so-traditional ramen noodle soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
