Ramen Noodle Soup

Ramen Noodle Soup

Ingredients

FOR THE SOUP, BASE AND NOODLES:

• 1 litre good quality bought or home made chicken or pork stock
• 1 tablespoon cooking oil
• 1 teaspoon sesame oil
• 1 clove minced garlic
• 50 ml miso paste
• 25 ml soy sauce
• chili oil to taste
• freshly cooked noodles 2 portions

FOR THE SUKIYAKI STYLE BEEF:

• 500g thinly sliced beef
• 1/3 cup soy sauce
• 3 tbsps sake (Japanese rice wine)
• 5 tbsps sugar
• 3/4 cup water
• OTHER TOPPINGS:
• sliced cooked pork
• tofu or beansprouts
• wakame or kombu
• chopped green onions
• sliced shitake mushrooms
• 1 block enoki mushrooms
• 1 medium spring onion
• 1/2 Chinese cabbage
• 1 yaki-dofu (grilled tofu)

Directions

GENERAL INSTRUCTIONS:

1. There is a prescribed order for putting together a good noodle soup this goes for both Chinese and Japanese noodle dishes.
2. There are four elements: Soup (stock), Base, Noodles, and Toppings.
3. Make the base, add to bowl.
4. Prepare the toppings.
5. Heat the soup and prepare the noodles.
6. Add the hot soup to the bowl and mix, add the noodles.
7. Quickly fry the toppings that need to be cooked and add them to the the bowl.
8. Add the uncooked toppings and serve.

FOR THE BASE:

This is a paste of miso and flavourings that is the defining taste of miso ramen, so although it is fairly non-critical in terms of amounts and substitutions, it must be kept within certain bounds. Heat a tablespoon of cooking oil and a teaspoon of sesame oil and fry some minced garlic over medium heat. Add 1/4 cup of miso paste and 2T soy sauce. Add chili oil or chopped dried red chili peppers to taste. Cook over low heat for about a few minutes.
FOR THE SUKIYAKI STYLE BEEF:

1. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce.
2. Heat a little oil in the pan. Fry some beef slices, then pour sukiyaki sauce in the pan.
3. Don’t over cook the beef and let it become tough it should be melt in the mouth tender

From http://www.tastebook.com/recipes/577005-Ramen-Noodle-Soup