Japanese Ramen Noodle Soup
This hearty ramen recipe features flavorful chicken stock infused with garlic, soy sauce, ginger, and a hint of spice. The noodles are topped with savory slices of cooked pork or chicken, fresh spinach, sweetcorn, and halved boiled eggs, creating a satisfying meal that's perfect for chilly days. Finish with shredded nori, sliced spring onions, and sesame seeds for an extra burst of flavor. Enjoy the warm and comforting bowl of homemade ramen!
— Constant Cookbook
Ingredients
- 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)
Instructions
- Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
- Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
- Cook 375g ramen noodles following the pack instructions, then drain and set aside.
- Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
- Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
- Strain the stock into a clean pan, then bring to the boil once again.
- Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.
Yield
Serves 4
Nutrition
- Calories: 629 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 75 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 51 grams protein
- Sodium Content: 4.9 milligram of sodium
Comments
No comments found.