Simple Way to Prepare Favorite Not-So-Traditional Ramen Noodle Soup

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, not-so-traditional ramen noodle soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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 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. This dish could turn bad if I've been augmenting Ramen Noodle Soup for years.

Not-So-Traditional Ramen Noodle Soup is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Not-So-Traditional Ramen Noodle Soup is something that I have loved my whole life.

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

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. 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.

Instructions 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!

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. A wide variety of noodle soup ramen options are available to you, such as processing type, feature, and certification. Exquisite, durable and corrosion-resistant, do not easy to break and transfer heat.

So that is going to wrap this up with this exceptional food not-so-traditional ramen noodle soup recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!