Hi and welcome back!
When I lived in England, I met a wonderful Japanese exchange student who I immediately befriended. At dinner, her favorite meal was ramen noodles, which she made with authentic Japanese ingredients and ate with a beautiful set of chopsticks. I don’t have the beautiful chopsticks or ingredients that come straight from Japan, but I do have a recipe for shoyu ramen that’s easy to make, delicious and budget friendly.
This healthy meal, that’s a sure winter comfort, only has a few basic ingredients. Add-ins like seaweed and celery salt or totally optional.
- 4 cups vegetable stock
- 1 tsp sliced ginger
- 4 crushed garlic cloves
- 4 green onions (2 whole, 2 minced)
- 3 tbs soy sauce
- 1 tsp white pepper
- 1/2 cup bean sprout
- 2 servings of ramen noodles
- 3 cabbage leaves (julienne)
- A dash of celery salt (optional)
- 1 sheet of seaweed (optional)
- 1 hard boiled egg
Begin by pouring 4 cups of veg. stock into a large pot. Add ginger, garlic, pepper, salt and whole green onions. Simmer for 15 minutes, stirring occasionally. Remove three tablespoons of stock from the pot and place in a small bowl. Add cabbage and let it steam for 30 seconds.
Set a small pot to boil. Once the water is boiling, add the egg with a ladle spoon. Let it cook for 3-5 minutes.
Strain the soup in a bowl. With the same large pot you used to cook the broth, fill it with water and add the ramen noodles. Let it simmer until cooked all the way through. Once cooked, strain the noodles and add it to the bowl of flavored broth. Add the steamed cabbage, bean sprouts, optional seaweed and hard boiled egg.
Make it a real traditional Japanese meal and enjoy with hot sake!