Recipe for ramen. Prepare Japanese broth

Soup replacing the main course – this is also the name of this noodle broth, whose origin is recorded in Japan. Figuring out how to prepare Ramen “correctly” is an almost impossible task. Most Japanese cities have changed it to suit themselves – adding or subtracting ingredients, so there are several variations. Despite the change in ingredients, the base remains the same – a thick meat broth with Asian noodles complemented by the ingredients of choice.

We will need

• 1200 ml of poultry broth
• carrots, bunch of spring onions, half a bunch of chives
• 6 cloves of garlic, a piece of ginger
• about half a sea Kombu algae, 6 Japanese shitake mushroom
• 100 g poultry cooked meat
• spoons soy sauce, 2 eggs, a little sunflower oil
• half pack of Asian egg noodles (125 g)

How to do it?

1. Clean and chop all the ingredients. Prepare a larger soup pot and pour into it broth. Add carrots, spring onions, ginger, garlic and Kombu seaweed. Leave everything simmer for about 1 hour. Strain the broth and stir in soy sauce.
2. In the next container, you prepare the eggs, which we let cook to rot for about 7 minutes. Next, lightly fry the eggs in a pan shitake mushrooms.
3. Let’s make noodles that Portion into bowls. Put the chopped meat on the noodles and pour the broth.
4. Then garnish your bowls with half an egg, mushrooms, chives. Ramen ideally put with sushi chopsticks.

Advice and tips

• In the preparation of ramen we can use any meat and broth or we can make vegetarian version from vegetable broth.
• For the best taste we recommend to prepare ramen from honest homemade broth. Avoid broth and other substitutes. Prepare dark broth, where you grill or roast the meat and bones in the oven before cooking/pulling. You can prepare the broth in large quantities, store in a jar and freeze, it is a basic ingredient for many dishes.
• Ramen is ideally served in bowl instead of a traditional soup plate. Ramen needs a large enough container.

We wish you a good taste.