Well here we have it!
Our first and just the very beginning of our recipes, Japanese Ramen. Which I must say was initially inspired by becoming a total anime freak watching day to day manga episodes of Naruto Uzumaki (which I would recommend to anyone).
The main character (Naruto) was just so infatuated in eating Japanese Ramen that I decided to look into making my own!
First off, what is Ramen?
Let me give you the Wikipedia version first:
Ramen (ラーメン rāmen?, IPA: [ɽaːmeɴ]) is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー chāshū?), dried seaweed (海苔 nori?), kamaboko, green onions, and occasionally corn.
It’s a filling and delicious noodle soup/meal that will awaken your taste buds. Now at first when looking at Ramen, your completely confuzzled on how to make it as it has many steps.
But after multiple attempts, I have come up with an easy way of making Ramen – especially for those on a budget also!
- 1 small bag of baby spinach leaves
- 1 peeled carrot
- 2 spring onions
- 1 sachet of Miso Soup, Soy bean paste
- 1 chicken stock cube
- 1 pair of chopsticks – of course!
- salt & pepper to taste
- 1 egg
- 1 pack of egg noodles
- handful of mushrooms
- slice salami
- Slice mushrooms and set aside
- Slice spring onions and set aside (optional: leave to soak for 5minutes to remove some of the strong onion taste)
- Wash spinach and set aside for the water to drain out
- Boil egg in boiling water till its hard boiled, so about 10minutes. Once boiled, remove and place into cold water so it’s easily to peel.
- In a medium saucepan fill with water and bring to the boil. Once boiling, add the washed spinach and boil for 1minutes, add pinch of salt to keep the green color. Drain again and set aside.
- Slice salami and set aside.
- With the peeled carrot, using a peeler keep peeling through into the carrot to create thin curly slices – this will be used as garnish.
- In a medium saucepan with more than half way, bring to the boil. Once boiling add the egg noodles and boil for 3 minutes.
- While noodles are boiling, peel the egg and slice in half to reveal the yolk.
- Once 3minutes is up and the noodles are nice and soft and have slightly gone bigger. Remove from water and leave to drain, set aside.
- In a large medium saucepan, again boil water (put as much water to fill one bowl up for your ramen). Time to prepare the broth! Once the water is boiling, add 1 sachet of the Miso soy bean paste and stir. Add the chicken stock cube also and stir. Keep stirring till the paste and chicken stock cube dissolves so about 5minutes. Notice in the soy bean paste, seaweed will appear. This is normal and just enhances the flavor.
- Then add your sliced mushrooms into the broth and continue to boil on medium heat for extra 2minutes.
- Firstly place your cooked noodles into your bowl.
- Next add your cooked spinach onto one side.
- Then comes the chopped spring onions placed neatly next to the spinach.
- Very carefully pour your broth into the bowl.
- Add your sliced salami on the edge of the bowl.
- Finally garnish with your thin slices of carrot.
- Serve while hot!
You can buy Miso Soy bean paste by Wakame from any Supermarkets.