Recipe of Speedy Not-So-Traditional Ramen Noodle Soup

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, not-so-traditional ramen noodle soup. One of my favorites food recipes. 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 favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Not-So-Traditional Ramen Noodle Soup is something that I’ve loved my entire life. They are fine and they look wonderful.

The difference lies in that westerners think ramen is soup, like chicken noodle soup, when in actuality it refers to the noodle itself, like spaghetti (although.most Americans think spaghetti is thin pasta in tomato sauce, the rest of the world. Ramen comes from the Chinese words La Mian which means hand pulled noodles. This is one of my favorite recipes is absolutely delicious. TRADITIONAL Noodle Tour of Saigon Vietnam.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have not-so-traditional ramen noodle soup using 44 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Not-So-Traditional Ramen Noodle Soup:

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

Inspired by traditional Japanese ramen, but on the table in under an hour. I wanted to create a simple ramen noodle soup that reminded him of Japan, but could be made SO GOOD and it turned out so beautiful. We have a ramen place up the road that's so good but hard to. Ramen noodles are a popular food, but their processed ingredients might make you think twice before chowing down.

Steps to make Not-So-Traditional Ramen Noodle Soup:

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!

We have a ramen place up the road that's so good but hard to. Ramen noodles are a popular food, but their processed ingredients might make you think twice before chowing down. So is ramen healthy, or not? Ramen noodles simmered with vegetable broth, soy sauce, chili oil, ginger and sesame oil. The directions include the use of sesame oil, but do not specify how much.

So that’s going to wrap it up with this special food not-so-traditional ramen noodle soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!