The Japanese noodle soup called “ramen” is a classic and a figurehead of Japanese cuisine. We have the recipe!
Strictly speaking, the noodle soup is not called “ramen”, only the Japanese noodles used in it. In Europe, however, the name of the pasta is also used for the soup.
You can get the noodles in the specialty shop for Asian foods. In an emergency, the noodle soup also tastes good with other noodles from your pantry.
Noodle soup with ramen noodles: a classic
Japanese noodle soup is often named “ramen” after its noodles. In Japan and other Asian countries, the homemade noodles and the accompanying noodle soup are sold in ramen shops.
The instant soups of the same name available in Europe have little to do with the original in terms of taste.
As with us, wheat is used for the ramen noodles. The special thing about the pasta is the special water, which is rich in various minerals, so that the pasta is yellowish even without an egg and has a characteristic taste.
The broth in which the noodles for the soup are cooked can consist of various ingredients: chicken broth, pork broth, made with lots of soy sauce or fermented soybeans or with special salt … the variations are widespread depending on the region of Japan.
Then there are soup deposits such as meat or vegetables. We have recipes for you!
Ramen with Chicken and Mushrooms
Try to use original Japanese ramen noodles because their taste is really different from our noodles. If you can get fresh ramen noodles, all the better! For 4 people you need:
- 2l chicken broth (may also be instant)
- 400g ramen noodles (dried)
- 400g mushrooms
- 4 chicken breasts
- 4 eggs
- 8 tbsp rice wine
- 6 tbsp soy sauce
- 4 cloves of garlic
- 1 Pak Choi
- Fresh ginger
Hard-boil the eggs in a separate saucepan. Heat the chicken broth and bring it to a boil.
Chop the garlic and fresh ginger and mix the cubes with soy sauce and rice wine. Heat this mixture and set it aside.
Cut the chicken breasts into bite-sized pieces and fry them in a little (sesame) oil. Cut the pak choi and the mushrooms into pieces and sweat both in a little (sesame) oil.
Then cook the noodles in the chicken broth until cooked or heat the fresh noodles in it. Then pour off the broth and mix it with the garlic-ginger-rice wine-soy sauce liquid.
Arrange the pasta first, then the vegetables and meat in large soup plates, then pour the stock mixture over them. Cut the hard-boiled eggs in half and decorate each soup plate with two egg halves.
This noodle soup is a very filling main course. If there is anything left over, you can reheat it again and again, as pasta, broth and vegetables are prepared and stored separately. Good Appetite!
Vegetarian ramen noodle soup
Ramen is not always made with meat or meat broth; there are also vegetarian recipes. This one is a bit more involved, but it’s very worth it! For 4 people you need:
- 1.5l vegetable stock
- 250 g ramen noodles (dried)
- 250g shiitake mushrooms
- 6 carrots
- 1 Pak Choi
- 1 onion
- 5 cloves of garlic
- 1/2 bunch of spring onions
- 2 tbsp soy sauce
- 1 tbsp miso paste, light
- Fresh ginger
- 2 tbsp sesame oil for frying
For the vegetable preparation provide separately:
- 2 tbsp miso paste, dark
- 2 tbsp maple syrup (or rice syrup)
- 2 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 2 tbsp sesame oil
In this recipe, too, pasta, broth and soup are prepared separately. First cut the onions into half rings and the spring onions into small rolls. Separate the white part from the green part of the spring onions.
Finely chop the garlic and ginger together and cut the mushrooms into bite-sized pieces. Cut the carrots into cubes and the pak choi into smaller pieces. Everything is now prepared.
Then heat some sesame oil in a stock pot and sauté the onions and the white part of the spring onions until they are brown. Deglaze with vegetable broth and scrape off the crust created by frying with the broth, so that the roasted aroma is distributed in the broth.
Then add the garlic, ginger, white miso paste and soy sauce to the broth and let everything simmer gently.
In the meantime, mix dark miso paste, maple syrup, soy sauce, rice wine vinegar and sesame oil to a marinade and preheat the oven to 220 ° C.
Then place the carrots and pak choi in a freezer bag and pour the marinade over them. Mix the vegetables and marinade in the bag until the marinade is well distributed over the vegetables.
Then roast the vegetables (without the freezer bag, of course) on a baking sheet in the oven for about 30 minutes.
Cook the ramen noodles in the broth and drain them again. First serve the pasta, then the roasted vegetables in large soup plates, pour the broth over everything and sprinkle the soup with the green part of the spring onions.