JAPANESE RAMEN NOODLE SOUP
Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
Provided by Lina Croft
Categories Dinner, Lunch, Main course, Pasta
Time 40m
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 629 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 4.9 milligram of sodium
JAPANESE RAMEN SHOP RAMEN
From a Japanese home style cooking website. I haven't tried it yet, but I can't wait to because it looks just like the stuff we had at ramen shops in Japan. The recipe is supposed to serve 4, however it looks to me like it would make more than 4 servings. I translated it with Excite's Japanese translator engine. I left the directions in the same order, and just tried to fix the 'engrish' and adapt it to use American ingredients. The only thing I had trouble finding an equivalent for was the "boiling - scorch pig / rib mass." In the ingredients I listed 1/2 lb pork brisket, but I think you can use any moderately fatty cut of pork meat. The actual translation comment is "Ribs with moderate fat can be done delicious also by the sirloin meat and the peach meat though it doesn't care."
Provided by Random Rachel
Categories Japanese
Time 5h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- The pork stock:.
- Put water in a large pot, and bring to a boil. Add the pork bone, garlic, and spring onion; bring back to a boil.
- Reduce heat as needed, and boil for 3 hours, occasionally skimming the top.
- After 3 hours, strain out the onion, garlic, bone, and any particles, etc.
- The pork:.
- Place the meat in the pork soup, after it has been strained, and let it simmer for about one hour. Skim the tops of the both pot occasionally, as needed.
- When the meat becomes soft, turn off the heat and remove it from the water.
- In a separate pot, place the soy sauce, the mirin, the Worcestershire sauce, and the ginger. Add the meat and place over medium heat.
- Cook for about 20 minutes, flipping occasionally, so that the meat absorbs the soy flavor.
- Remove the brisket to a cutting board, and reserve the boiling soup. Slice the meat into pieces about 2 inches long, 1 inch wide, and 1/2 inch thick.
- To assemble the ramen soup:.
- In a large pot, bring enough hot water to cover the ramen to a boil. Boil the noodles for 1-2 minutes after they separate. (You should also blanch the bean sprouts at this time.).
- Meanwhile, place 1-2 tablespoons of the reserved soy mixture from the pork into each bowl.
- Drain the ramen, and place an equal amount in each bowl. (I think you let the noodles sit in the flavoring mixture for 7-8 minutes to absorb the flavor.).
- Fill the bowls to about 2/3 with the simmering pork stock.
- Make little hills "to heaven height" on top of the ramen soup with the coconut at the bottom, and the green onion at the top. Spread 3-4 slices of the pork meat on top in a decorative fashion.
- Enjoy! Although, if you're like me, you'll have to wait 10 minutes for the soup to cool to an edible temperature.
Nutrition Facts : Calories 519.7, Fat 18.9, SaturatedFat 10.2, Sodium 5215.5, Carbohydrate 71.6, Fiber 2, Sugar 8.3, Protein 17.2
JAPANESE SALMON RAMEN
Make and share this Japanese Salmon Ramen recipe from Food.com.
Provided by TattooedMamaof2
Categories Spinach
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season salmon with salt and pepper. Transfer to a ziploc bag. Add teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour, up to 4.
- Make the dressing: Whisk together vinegar, chili sauce, fish sauce and ginger in a small bowl; set aside.
- Bring a large pot of water to a boil. Add the noodles and cook to package directions. Drain and rinse under cool water to stop cooking. Set aside.
- Remove salmon from marinade and rub with oil; reserve marinade. Heat a large nonstick skillet over medium-high until hot. Add salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare. Add about half of the reserved marinade during last minute of cooking, flip salmon to coat. Transfer to a plate. Let stand 5 minutes then flake into large chunks.
- Bring 6 cups of water to a boil in a large pot. Stir in boullion powder and white parts of the scallion. Reduce to a simmer, and cook 3 minutes. Set aside.
- To serve, divide noodles among 6 serving bowls; ladle some broth over noodles. Divide salmon and spinach among bowls. Drizzle with dressing; sprinkle with sesame seeds and greens of scallions. Serve immediately.
Nutrition Facts : Calories 433.1, Fat 5.7, SaturatedFat 1, Cholesterol 59.9, Sodium 2716.9, Carbohydrate 63.1, Fiber 0.9, Sugar 3.1, Protein 36.5
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