26 Recipe Delicious Not-So-Traditional Ramen Noodle Soup delicious and handy!

There are numerous sources of information on cooking. Some details is tailored towards knowledgeable chefs and also not for the average person. It can be confusing to wade through every one of the available info. Fortunately, this Not-So-Traditional Ramen Noodle Soup recipe is easy to make and will give you some great pointers. They will work for any person, also a beginner.

I've made it quite a few times now and it's become one of our favourite. Ramen noodles simmered with vegetable broth, soy sauce, chili oil, ginger and sesame oil. I loved this recipe - the only reason I did not give it five stars was the inconsistency with the ingredient list.

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

Short Tips:

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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!.

This 'DRY' Shin Ramen recipe is another reason why we love instant noodles. 🍜😋 Whenever I crave a Korean spicy noodle, the Shin Ramyun is But despite how much I loved the soup base, I'm also growing tired of it. So, I created a new recipe and changed it into a stir fry noodle instead. Posted by Erica Lea in Step-by-Step Recipes. Then one day my sisters made traditional ramen from scratch. Add the Sriracha … We recommend Sun Noodle for fresh ramen noodles, but if you can't find them, dried will do in a pinch.

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