Not-So-Traditional Ramen Noodle Soup. You can use so many different kinds of noodles.soba, udon, ramen, tomoshiraga somen, etc. Fifteen Spatulas is a weekly cooking video series sharing simple recipes from How to make Traditional Japanese Shoyu Ramen 醬油ラーメン. Ramen noodles are a popular food, but their processed ingredients might make you think twice before chowing down.

Not-So-Traditional Ramen Noodle Soup My boyfriend loves this soup, and it's so easy to make! I usually double this recipe and add some I've been augmenting Ramen Noodle Soup for years. Try poaching eggs on top--just til the whites are set.

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, not-so-traditional ramen noodle soup. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Not-So-Traditional Ramen Noodle Soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it's quick, it tastes delicious. Not-So-Traditional Ramen Noodle Soup is something that I have loved my entire life. They're nice and they look wonderful.

You can use so many different kinds of noodles.soba, udon, ramen, tomoshiraga somen, etc. Fifteen Spatulas is a weekly cooking video series sharing simple recipes from How to make Traditional Japanese Shoyu Ramen 醬油ラーメン. Ramen noodles are a popular food, but their processed ingredients might make you think twice before chowing down.

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

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

{Take of The Broth.
{Get 5 litres of cold water.
{Get 1 tsp of fish sauce.
{Prepare 1 tbsp of soy sauce.
{Get Half of a bunch of spring onions (around 4), roughly chopped.
{Get 1 of portobello mushroom, sliced thickly.
{Prepare 8 of garlic cloves, peeled.
{Prepare 1 of onion, quartered.
{Prepare 1 tsp of Chinese Five Spice.
{Prepare 2 of Birdseye chillies, chopped.
{Prepare 1 tbsp of miso paste.
{Get 1 of chicken carcass.
{Take 1 tsp of ginger.
{Prepare 1 tsp of tomato paste.
{Get of Salt.
{Prepare of Pepper.
{Prepare of Sesame oil.
{Prepare 1 pinch of sugar.
{Take of The Tea Eggs.
{Take 3 tbsp of oolong tea leaves (ordinary black tea will also work).
{Get 1 of cinnamon stick.
{Get 1 of star anise.
{Get 2 of cloves.
{Get 1 tsp of fennel seeds.
{Take 1/2 tsp of peppercorns.
{Prepare 3 of eggs, hard boiled.
{Make ready of The Pickled Beetroot.
{Get 1/2 cup of vinegar.
{Make ready 1/4 cup of sugar.
{Prepare 1/4 cup of water.
{Make ready 1 tsp of peppercorns.
{Prepare 2 of bay leaves.
{Take A few of beetroots, boiled.
{Take of Noodles.
{Take 3 of nests of vermicelli noodles (more or less to desired quantity).
{Get of Enough water to fully submerge the nests.
{Make ready of Salt.
{Make ready of Toppings.
{Make ready of Nori sheets (optional).
{Make ready of Sweetcorn.
{Prepare of Greens of some kind (green beans, spring onion, peas).
{Prepare 2 of sliced portobello mushrooms.
{Make ready of Sesame seeds (optional).
{Get of Chicken meat of any kind (cooked).

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 noodle soup you can take to work? Here's a quick and easy recipe your coworkers will be jealous of! Put ramen noodles in thermal cup.

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

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..
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..
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..
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..
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..
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..
Place your chicken in the broth to heat it through, you don't want to overcook it though, as it is already cooked..
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..
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..
Garnish with the nori at one side, sticking out high and sprinkle lightly the sesame seeds over the eggs..
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!.

Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome. 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. I've had so-so ramen (always a little disappointing when the broth is too watered down) and I've had great ramen, like when we visited New York (that definitely falls into the category of great, if not The rest of the Spicy Pork Ramen Noodle Soup consists of noodles, veggies and just-soft boiled eggs.

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