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Not-So-Traditional Ramen Noodle Soup
Not-So-Traditional Ramen Noodle Soup

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Not-So-Traditional Ramen Noodle Soup Recipe

To cook not-so-traditional ramen noodle soup you only need 44 ingredients and 11 steps. Here is how you do that. Preptime: 40 Minutes Cooktime: 32 Minutes Serve: 4 Persons Nutrition: 116 calories.

The ingredients needed to cook not-so-traditional ramen noodle soup :

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

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!

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