PORK RAMEN SOUP RECIPE RECIPES

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JAPANESE RAMEN NOODLE SOUP RECIPE | BBC GOOD FOOD



Japanese ramen noodle soup recipe | BBC Good Food image

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

700ml chicken stock
3 garlic cloves, halved
4 tbsp soy sauce, plus extra to season
1 tsp Worcestershire sauce
thumb-sized piece of ginger, sliced
½ tsp Chinese five spice
pinch of chilli powder
1 tsp white sugar (optional)
375g ramen noodles
400g sliced cooked pork or chicken breast
2 tsp sesame oil
100g baby spinach
4 tbsp sweetcorn
4 boiled eggs, peeled and halved
1 sheet dried nori, finely shredded
sliced green spring onions or shallots
sprinkle of sesame seeds

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

RAMEN NOODLE SOUP RECIPE - FOOD NETWORK



Ramen Noodle Soup Recipe - Food Network image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 2 hours 0 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 15

1/4 cup vegetable oil
8 cloves garlic, smashed
1 large onion, chopped
8 thin slices ginger
1 pound sliced bacon
4 pounds chicken wings
12 dried shiitake mushrooms, rinsed
12 scallions, white and light green parts, chopped
1/4 cup sake or dry sherry
1/4 cup reduced-sodium soy sauce
Kosher salt
1 teaspoon sugar
1 teaspoon white peppercorns
8 3-to-5-ounce packages dry or vacuum-packed ramen noodles (flavor packets discarded)
Assorted toppings (see below)

Steps:

  • Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add the garlic, onion and ginger and cook, stirring occasionally, until the onion is dark brown, about 30 minutes.
  • Meanwhile, make the broth: Put the bacon and chicken wings in a Dutch oven and add enough water to cover. Bring to a boil, then reduce the heat to medium and simmer 10 minutes. Drain and wipe the pot clean. Rinse the bacon and wings under cold water, then return to the pot; add 4 quarts water and the dried mushrooms. Bring to a boil, then reduce the heat to medium; add the garlic mixture and gently simmer 1 hour, 15 minutes.
  • Strain the broth through a colander into a large bowl, pressing on the solids to extract as much of the liquid as possible. Skim any excess fat from the surface. Measure the broth, adding water if necessary to yield 2 quarts. (The broth can be made up to 4 days ahead; cover and refrigerate.)
  • Just before serving, heat the remaining 1 tablespoon vegetable oil and the scallions in a medium skillet over medium heat until the mixture starts sizzling. Add the sake, soy sauce, 1 1/2 teaspoons salt, the sugar, peppercorns and 1/2 cup water. Simmer, reducing to 1/2 cup, about 5 minutes.
  • Bring the broth and the scallion mixture to a simmer in a large saucepan over medium heat. Add the noodles and cook until softened, 1 to 3 minutes. Gently pull the noodles apart with tongs. Transfer the soup to bowls and top as desired.
  • Toppings Bar
  • Take your pick: These taste great in just about any combination.
  • Shredded rotisserie chicken
  • Sauteed mushrooms
  • Nori strips (seaweed)
  • Shredded kale
  • Cubed firm tofu
  • Snow peas
  • Toasted sesame seeds
  • Sliced radishes
  • Sliced scallions
  • Bean sprouts
  • Kimchi
  • Watercress
  • Sliced jalapeno
  • Pickled ginger
  • Wasabi paste
  • Fried egg
  • Sesame oil
  • Sriracha
  • Roasted squash: Toss cubed butternut or kabocha squash (no need to peel) with olive oil and sprinkle with salt, sugar and red pepper flakes. Roast at 425 degrees F, 30 minutes.
  • Sauteed shrimp: Stir-fry peeled deveined shrimp in hot olive oil with minced ginger, chopped scallions and a pinch each of sugar, salt and pepper.
  • Roasted pork belly: Put 1 cup each sake and water, 1/2 cup each soy sauce and mirin, and 1/4 cup sugar in a Dutch oven. Add 2 pounds skinless pork belly, 1 quartered onion, 1/2 head garlic and 4 thin slices ginger. Cover with foil. Roast at 325 degrees F,3 hours; slice.

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