Ramen are fine noodles used for noodle dishes like hot pot or noodle soup. This is a recipe for a japanese style noodle soup. I love it´s taste and how it`s made, `cause it isn´t as watery as many chinese noodle soups; it`s just another ratio of noodles and water. The noodle soup is easy to make, there`s quite few that could go wrong.
Usually you eat it with any kind of fried or grilled meat/fish that you put on top or besides. I ate it with grilled chicken: https://1countryaweek.wordpress.com/2014/05/17/recipe-for-small-skewers-with-grilled-chicken/
Ingredients (serves 2):
100 g ramen noodles or vermicelli (of course, you can also use other noodles like udon, but finer noodles are perfect for this dish)
1 tbsp miso paste (light or dark, how you prefer)
4 cups / 1 liter chicken stock (don´t make it too salty!)
1 tbsp chili paste (or more if you like it spicy! 😉 )
1 garlic clove, minced
2-4 small slices ginger
2 tbsp soy sauce (if it isn´t enough, add more afterwards)
1 tbsp sesame oil
1 cup bamboo shoots (bamboo sprouts)
1-2 tbsp bonito flakes (not necessary)
1 pickled garlic clove, sliced (not necessary)
Evtl. for topping: Shredded nori, hard boiled egg(s), meat, spring onion…
1. Cook the noodles as described on the packaging.
2. Warm the sesame oil in a large pot. Add the garlic, bamboo shoots, ginger and chili paste.
3. Deglaze with the chicken stock, add the other ingredients (except of the noodles), wait until it´s boiling and then put on low temperature.
4. Add the noodles and turn off.
Enjoy your meal!