Ramen soup recipe but in a modern way
What is ramen soup?
Ramen soup is a Japanese soup that consists of noodles and often meat. The soup base is made of fish, but you can also use chicken soup, or beef soup as a substitute. The ramen soup often has flavours of miso paste or soy sauce. Additionally, there can be toppings such as algae, pork, egg etc. They are most often eaten as a full meal because they have everything we need.
Different parts of Japan have different ramen soups.
components
- 300 gr of chicken meat
- 2 eggs
- 2 bunches of scallion
- 1 bok choy (chard as a substitute)
- 150 gr of peas
- 100 gr of sugar snap peas (or regular peas or beans)
- noodles (quantity to your taste)
- 1 spoon of grated ginger
- 2 garlic cloves
- sesame oil
- neutral oil
- salt, pepper
- 1/3 cup of soy sauce
- 500 ml of chicken soup
- 1 spoon of miso paste
Instruction
- What you should do first is separate egg whites and yolk. Put the whites in the fridge and use them for some other recipe, and put yolks in a bigger bowl. Then, pour soy sauce over. Leave it be for 3 hours.
- Salt the chicken meat (I used chicken breasts), cover it with ginger on all sides and let it sit for an hour before roasting. Then, roast it on light fire and a mixture of sesame and neutral oil with the garlic clove.
- Chicken soup is already done. If it is not, you can use the mixture of soup cube and water as a substitute, but you must strain it through a strainer or even better, a gauze. Then, add miso paste and mix everything together well. Leave it on the burner so that another key appears.
- Cut the scallion into rings. You can also cut it into ellipses which are more decorative.
- Make noodles following the instructions on the packaging. I put mine into hot water before serving.
- Blanch sugar snap peas and sugar peas in boiling water for 2-3 minutes. Then shock them with cold water so that they keep the colour.
- Bok choy fry at high temperature on a bit of sesame oil and with garlic clove.
- Now serve everything together. Pour the hot soup into your favourite bowl, add noodles, chicken meat and vegetables. At the end, add eggs from soy sauce. Put the chopped scallions on top.
- All that's left to do is enjoy this currently very popular dish.
Ramen with miso paste is ramen from Hokkaido.
Today, we are going to prepare this one, but with a modern approach – fine dining.
What is the base for ramen soup?
The base is the same for every soup. This is a water base which is a combination of meat or fish and vegetables or just meat or just vegetables or just fish.
My base is chicken with vegetables but with the addition of miso paste for a rich flavour.
So, I cooked a classic chicken soup for which you need a maximum of 45 minutes. If you don’t have chicken soup, you can use chicken soup cube for fast food variant of ramen soup.
Then I added 1 teaspoon of miso paste on 250 ml of soup. Whether you will add more teaspoons of miso paste depends on its quality. That is why tasting is a must.
If you like the spicy option, you can make that one, too.
My suggestion for the spicy variant of a soup base is to chop a few hot peppers (adjust the number of peppers to your tolerance for hotness), mix them with 1/4 sup of sesame oil. Put it all in a blender and make an emulsion which you later add to the ramen soup.
Which vegetables did I use and how you can substitute them?
Pak Choy or Bok Choy is the same type of herbaceous vegetable that grows in Asia. It belongs to the category of cabbage. You can often find it in the supermarkets of developed countries of Europe. If you can’t find it, you can use chard or beet leaves, for example.
Sugar snap pea is a regular sugar pea, but it is picked before the peas develop completely. It is eaten in its entirety and it is used for deserts in culinary arts. It goes great with salads. If you are unable to get sugar snap peas, you can substitute it with a regular peas or green beans.
How to make eggs for this recipe – ramen soup?
Eggs can be hard boiled, and then added to the ramen soup.
The second option is to have hard-boiled egg in soy sauce. The preparation is simple and it has an amazing flavour and looks totally different. Keep the boiled and peeled egg for a couple of hours in soy sauce, the best would be overnight, and then use it to enrich your ramen soup.
I prepared the egg in a third way. Separated the egg white and yolk carefully. I kept the egg white for some other recipe, and I put the yolk in a coffee cup and poured the soy sauce over, so that it was mostly covered. I let it sit for 3 hours. After 3h, the yolk changed its colour a bit, and created a membrane around it. Then, I strained it carefully and put it in the ramen soup.
The rest of the ramen soup preparation is in the recipe and it’s very simple.
If you like soups, then you should try this French classic.
