JAPANESE RAMEN NOODLE SOUP RECIPE | BBC GOOD FOOD
Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
Provided by Lina Croft
Categories Dinner, Lunch, Main course, Pasta
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
- Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
- Cook 375g ramen noodles following the pack instructions, then drain and set aside.
- Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
- Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
- Strain the stock into a clean pan, then bring to the boil once again.
- Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.
Nutrition Facts : Calories 629 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 51 grams protein, SodiumContent 4.9 milligram of sodium
JAPANESE RAMEN NOODLE SOUP RECIPE | BBC GOOD FOOD
Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
Provided by Lina Croft
Categories Dinner, Lunch, Main course, Pasta
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
- Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
- Cook 375g ramen noodles following the pack instructions, then drain and set aside.
- Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
- Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
- Strain the stock into a clean pan, then bring to the boil once again.
- Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.
Nutrition Facts : Calories 629 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 51 grams protein, SodiumContent 4.9 milligram of sodium
More about "chinese ramen bowl recipes"
CHINESE STIR-FRIED TOMATOES AND EGGS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine chinese
Calories 351 per serving
- Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup — you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.
CHINESE STIR-FRIED TOMATOES AND EGGS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine chinese
Calories 351 per serving
- Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup — you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.
21 RAMEN RECIPES TO BUILD A PERFECT BOWL AT HOME
From seriouseats.com
RAMEN BOWL RECIPE | ALLRECIPES
From allrecipes.com
RAMEN NOODLE RECIPES | ALLRECIPES
From allrecipes.com
24 TASTY RAMEN NOODLE RECIPES - TASTE OF HOME
From tasteofhome.com
20 HEALTHY CHINESE FOOD RECIPES - EAT THIS NOT THAT
From eatthis.com
65 COPYCAT CHINESE TAKEOUT RECIPES I TASTE OF HOME
From tasteofhome.com
20 RAMEN NOODLE RECIPES | WAYS TO USE RAMEN NOODLES
From foodnetwork.com
AUTHENTIC CHINESE RECIPES - RED HOUSE SPICE
From redhousespice.com
RAMEN - WIKIPEDIA
From en.m.wikipedia.org
24 TASTY RAMEN NOODLE RECIPES - TASTE OF HOME
From tasteofhome.com
20 HEALTHY CHINESE FOOD RECIPES - EAT THIS NOT THAT
From eatthis.com
65 COPYCAT CHINESE TAKEOUT RECIPES I TASTE OF HOME
From tasteofhome.com
20 RAMEN NOODLE RECIPES | WAYS TO USE RAMEN NOODLES ...
From foodnetwork.com
AUTHENTIC CHINESE RECIPES - RED HOUSE SPICE
From redhousespice.com
RAMEN - WIKIPEDIA
From en.m.wikipedia.org
HEALTHY CHINESE RECIPES | EATINGWELL
From eatingwell.com
FRESH YAKISOBA & KOREAN RAMYUN RECIPES! - THE RAME…
From theramenrater.com
THE BEST CHICKEN RAMEN NOODLES [OF ... - SAVORY BITES R…
From savorybitesrecipes.com
CHICKEN RAMEN STIR FRY - JO COOKS
From jocooks.com
LIST OF RAMEN DISHES - WIKIPEDIA
From en.m.wikipedia.org
EASY VEGAN RAMEN | MINIMALIST BAKER RECIPE
From minimalistbaker.com
LIST OF RAMEN DISHES - WIKIPEDIA
From en.m.wikipedia.org
SIMPLE HOMEMADE CHICKEN RAMEN - FORK KNIFE SWOON
From forkknifeswoon.com