How to Cook Japanese Ramen Noodle Soup

How to Cook Japanese Ramen Noodle Soup

Ingredients:

• 700ml chicken stock
• 3 cloves of garlic, halved
• 4 tbsp soy sauce, plus extra for seasoning
• 1 tsp Worcestershire sauce
• thumb-sized ginger, sliced
• tsp Chinese five spices
• pinch of chili powder
• 1 tsp white sugar (optional)
• 375g ramen noodles
• 400g cooked pork or chicken breast slices
• 2 tsp sesame oil

For decoration:

• 100 grams baby spinach
• 4 tbsp sweet corn
• 4 hard-boiled eggs, peeled and halved
• 1 sheet of dry nori, finely grated
• sliced ​​scallions or onions
• sprinkle sesame seeds

How to Cook Japanese Ramen Noodle Soup:

1. Combine 700ml of chicken stock, 3 cloves of garlic halved, 4 tablespoons soy sauce, 1 tsp Worcestershire sauce, thumb-sized slices of ginger, tsp Chinese five spices, a pinch of chili powder, and 300ml water in a saucepan or large saucepan, bring to a boil, then reduce heat and simmer for 5 minutes.
2. Taste broth – add 1 tsp white sugar or a little soy sauce to make it sweeter or saltier to your liking.
3. Cook 375g of ramen noodles following package directions, then drain and set aside.
4. Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until it starts to brown, then set aside.
5. Divide the noodles among the four bowls. Sprinkle each with a quarter of the bacon, 25g of spinach, 1 tbsp of sweetcorn, and two halves of a hard-boiled egg each.
6. Strain the broth into a clean saucepan, then bring it to a boil again.
7. Divide the stock between bowls, then sprinkle over 1 sheet of grated nori, sliced ​​scallion, or shallot and sprinkle with sesame seeds. Let the spinach wilt slightly before serving.

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