Ramennoodlesoup Recipes
RAMEN NOODLE SOUP
This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores. Try different flavors and broth.
Provided by Luvs 2 Cook
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger.
- Simmer, uncovered, for 10 minutes.
- Stir in sesame oil and garnish with green onions.
Nutrition Facts : Calories 226.6, Fat 7.8, SaturatedFat 3.8, Sodium 1189.5, Carbohydrate 33.6, Fiber 1.6, Sugar 1.2, Protein 5.8
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
GRANDMA'S SOUPED UP RAMEN NOODLE SOUP
This is a fast and simple dish. It's a glam version of ramen noodles. We grew up with ramen noodles and always added ingredients like kimchi, eggs and scallions. Grandma's version was extra special with fancy ingredients. For more recipes like this, visit www.yobodish.com.
Provided by yobodish
Categories Korean
Time 15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Whisk rice wine vinegar and soy sauce. Set aside.
- Heat a medium-size pot and add oil. Stir in the garlic and pork and cook until the pork is no longer pink. Add water, noodles soup base and vinegar mix. Bring to a boil. Add the onions, fish cakes, and mushrooms. Season with pepper. Cook for 2 minutes. Add the Ramen noodles and bean curd. Cook for 3 minutes. Top with scallions and egg.
Nutrition Facts : Calories 334.4, Fat 13.4, SaturatedFat 4.8, Cholesterol 128.8, Sodium 1444.6, Carbohydrate 32.2, Fiber 2.3, Sugar 2, Protein 21.2
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- Place the oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
- Add the chicken stock, beef broth, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
- Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
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