Noodles ramen, sold at us almost at every step like instant noodles, is a huge part of the Asian culinary culture. Ramen is eaten just like that, but at least they cook simple soups, in which almost anything that can be caught by the hand is added. We'll talk about the soup ramen in recipes further.
Asian soup ramen with kimchi - recipe
Kimchi cabbage is also ubiquitous in many Asian dishes, ramen is no exception. This variation of the soup is ideal for those who like more sharply.
Ingredients:
- kimchi - 65 g;
- water 980 ml;
- rice vinegar - 10 ml;
- myrin - 15 ml;
- miso paste - 25 g;
- noodle block ramen;
- eggs - 1-2 pieces;
- green onions.
Preparation
After bringing the water to a boil, mix the rice vinegar and myrin with kimchi cabbage and throw everything to the bubbling liquid. Reduce heat and cook the broth for about 2-3 minutes. Put the noodles in a hot broth, cover the dishes with a lid and set aside everything for a couple of minutes. When the noodles are steamed and ready, pour the soup into bowls and serve, adding a portion of cabbage, boiled eggs and greens onions.
Japanese soup ramen - a classic recipe
Ingredients:
- garlic - 4 teeth;
- shiitake - 115 g;
- vegetable broth - 480 ml;
- soy sauce - 25 ml;
- myrin - 10 ml;
- pinch of dried ginger;
- sesame oil - 5 ml;
- noodle block ramen;
- Tofu cheese - 85 g;
- a handful of bean sprouts;
- greens onions.
Preparation
Fry garlic with warmed sesame oil, and after half a minute add mushrooms to it. When mushrooms are fried, pour in water, add mirin, ginger, soy and let boil. Place the block ramen in boiling water, remove from heat and leave for a couple of minutes. Spill on plates, add all tofu, bean sprouts and herbs.
Tory soup ramen with chicken
Ramen is also a great way to use the remains of meat. For example, if you have boiled chicken at hand, it will make a wonderful company with the contents of a plate of hot Asian soup.
Ingredients:
- a slice of ginger - 4 cm;
- chicken broth - 930 ml;
- champignons - 165 g;
- soy sauce - 45 ml;
- ramen - 135 g;
- eggs - 4 pieces;
- boiled chicken meat - 145 g.
Preparation
Fry the mushrooms until the moisture evaporates and pour the broth. While the broth is heating, throw a slice of ginger to it and cook for 5 minutes. As soon as the liquid boils, throw the noodles into it and leave for one and a half to two minutes. Ready soup pour into deep plates and add halves of boiled eggs and chicken.