Instant noodles - ramen. One of the best cooking methods.

Ramen is a sophisticated culinary work of art. At its core, ramen is a soup of well-seasoned broth and noodles. Toppings like meat and eggs help make the soup, but that's not where the main effort in making soup should be. Here we focus on the richly seasoned chicken broth and selection of the best noodles.

Ramen noodles are actually a Chinese invention that originated in Japan. The broth is very similar to any other rich Asian soup. The most significant difference between ramen broth and others is the two-part flavor system. Kombu and dried shiitake mushrooms enhance the flavor of the broth, giving it an earthy flavor.

The second addition to ramen broth is a flavoring system known as tare. Container is a mixture of intensely flavored liquids or pastes that are added to the ramen broth just before serving. The most basic is a 50/50 mixture of soy sauce and mirin.

Some of the flavors are made with miso or include chili paste.

How to cook ramen - 15 varieties

1. Ramen - traditional Japanese recipe
2. Restaurant Ramen
3. Easy Ramen Soup Recipe
4. Ramen with garlic-sesame oil
5. Ramen with chicken
6. Creamy Ramen
7. Ramen soup with seafood
8. Vegetarian Ramen with Fried Vegetables
9. Ramen soup - express option
10. Rich Ramen
11. Beef Ramen with spicy sauce
12. Light Green Ramen
13. Ramen with mussels and salmon
14. Cold Ramen with shrimp, ham and vegetables
15. Ramen with smoked eggplant

Tori Ramen soup with chicken

Another simple recipe for Ramen soup with chicken, which can be prepared in just ten minutes. This dish will help you quickly feed your family when you don’t have time for long cooking.

Required products (per serving):

• boiled chicken – 120 g;
• soy sauce – 20 g;
• Ramen noodles – 170 g;
• carrot;
• chicken broth – 0.4 l;
• a clove of garlic;
• sea ​​salt – 2 g;
• two feathers of green onions;
• bell pepper – 40 g;
• half a boiled egg.

Cooking:

1. Wash the peppers, carrots and garlic under running water, then chop them into long and narrow strips. Cut the chicken into large cubes.
2. Place the chopped meat into the boiling broth, add the chopped vegetables, pour in the sauce, add salt and cook for four minutes, then set aside.
3. The noodles must be cooked separately, then placed on a plate and seasoned with broth.

It is recommended to decorate the finished dish with green onion rings and add an egg cut in half. Tori Ramen soup with chicken turns out to be nutritious, appetizing and can be an excellent alternative to boring first courses.

Restaurant Ramen

The recipe is based on the best traditions of preparing the famous soup, which can be found in prestigious restaurants.

Ingredients:

• 600 g chicken wings
• 4 carrots
• 3 bows
• 10 cups of water
• 1 head garlic
• 1 ginger
• 20 shiitake mushrooms
• 1 sheet dried kombu
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 4 large eggs
• 6 packets of ramen noodles
• 1/2 cup menma
• 6 medium onions
• 3 toasted nori sheets
• Chili oil

Preparation:

Fry chicken wings, carrots and leeks.

Transfer the vegetables and chicken to a saucepan and add water. Bring to a boil.

Add garlic, ginger, shiitake, kombu and remaining 8 cups water and stir to combine. Just leave to simmer at high temperature.

Cook the broth. Reduce heat to low, add soy sauce and simmer.

Strain the broth.

Combine soy sauce and mirin in a small airtight container, seal, and refrigerate until ready to use.

Prepare the eggs. Peel the cooled eggs, cut in half and set aside.

Cook noodles according to package directions, 3 to 5 minutes. Heat the broth.

Divide the eggs and noodles among bowls and pour the broth on top.

Easy Ramen Soup Recipe

Preparing the broth in the traditional method of preparing this dish takes quite a long time. This recipe will show you how to make Ramen quickly.

Ingredients:

• Pork tenderloin – 1 pc.
• Granulated broth - 2 cubes
• Noodles – 400 g
• Soy sauce concentrate
• Rice wine
• Chicken egg – 3 pcs.
• Pack of nori seaweed
• Shshitake mushrooms
• Vegetable oil
• Green onions
• Oil

Preparation:

Heat water, add broth cubes and boil with pork tenderloin.

Remove the meat and cut it up.

Strain the broth.

Boil the noodles and yaya. Fry the mushrooms.

Divide the eggs and noodles among bowls with the pork, onions and mushrooms. Pour broth on top.

Ramen with garlic-sesame oil

This ramen is one of the new varieties of the dish. The recipe starts with the same intensive process as tonkotsu broth, but also adds nutty red miso and salty soy sauce.

Ingredients:

• 1 kg pork
• 300 g chicken thighs
• 2 tablespoons vegetable oil
• 1 onion
• 12 cloves garlic
• Ginger
• 2 leeks
• 6 mushrooms
• 1/2 cup red miso paste
• 1 spoon mirin
• 200 noodles

Preparation:

Boil pork broth. Cut the meat and strain the broth.

Fry onion, garlic and ginger.

Mix the broth with chopped vegetables, ginger, spices, mushrooms and chicken thighs. Cook for 40 minutes. Pull out the chicken and cool.

Cook the noodles. Divide the noodles into bowls and top with broth and gelding. Add chicken.

Ramen with chicken

An easy Asian soup recipe with lots of flavor and chicken.

Ingredients:

• Chicken broth – 1 l
• Chicken drumsticks – 4 pcs.
• Egg – 4 pcs.
• Soy sauce
• Green onion
• Ginger root
• Noodles – 200 g
• Dashi broth
• White sesame

Preparation:

Boil the chicken in water. Strain the broth and cut up the chicken.

Heat Dashi and add ginger, onion, spices and cook until done. Mix with chicken broth.

Boil noodles and eggs.

Divide the noodles into bowls and pour the broth on top.

Add chopped chicken pieces and eggs. Add any sauce you wish.

How to cook "Ramen with pork"

1. We will need all the ingredients urgently, so I recommend preparing them in advance, laying them out in front of you, washing and defrosting what you need, and maybe even cutting them.

2. Cut the meat, chicken legs and ham into large pieces and fry in vegetable oil until a crust appears. Meanwhile, soak the mushrooms in boiling water. I leave the legs completely intact. Then fill them with broth, add onions and carrots for better taste. Add sauce, mushrooms without liquid and spices. Bring to a boil.

3. Further - even easier. Chop and add all the ingredients, but it’s better to remove the whole onion. The soup will be thick, but that's how it's supposed to be. When the meat and chicken are ready, you can remove it from the heat.

4. That's it! Garnish with a boiled and chopped egg and pieces of ham from the broth - this is a must, this is how it is traditionally served. Bon appetit!

Creamy Ramen

Thick, nutritious and satisfying, Japanese broth will not leave you without surprise. This hearty and original dish can be fabulous at any dinner party.

Ingredients:

• 1 kg pork
• 300 g chicken parts
• 2 tablespoons vegetable oil
• 1 onion
• 12 cloves garlic
• 1 ginger
• 2 leeks
• 300 g mushrooms
• 300 g noodles
• Pork fat (lard)

Preparation:

Place the pork and chicken bones in the broth and cover with cold water. Place on high heat and bring to a boil. Remove from heat once a boil is reached.

Heat a non-stick frying pan on high. Add onion, garlic and ginger. Sauté, occasionally tossing, for 15 minutes. Set aside.

Once the broth reaches a boil, pour the water down the drain. Wash all bones thoroughly under cold running water, removing any pieces.

Return the bones to the pan along with the charred roasted vegetables, leeks, white onions, mushrooms and lard. Add cold water. Bring to a boil over high heat, discarding any scale that appears.

The scale should stop appearing within the first 20 minutes or so.

Boil the broth. Carefully remove the pork fat using a slotted spatula. Transfer the fat back to an airtight container and refrigerate.

Continue cooking the broth until it becomes opaque with a light creamy texture. Strain through a mesh strainer. Remove solids.

Boil the noodles.

Finely chop the cooked pork fat and whisk into the finished broth. To serve, season the congee with the seasonings of your choice and serve with cooked noodles as desired.

How to cook "Ramen Soup"

Let's prepare pork chashu. Cut a piece of pork in half, tie each part tightly with thread into a sausage. Fry in olive oil over high heat until crusty.

Place the meat in a deep pan, add 6-7 cloves of garlic on top, half of the ginger, cut into pieces, and the white part of the green onion. Add soy sauce, sake and add water until it covers the meat by about 2 cm.

Bring to a boil over high heat, remove the foam and reduce the heat to low. Close the lid and cook for 2.5 hours.

Then the meat should cool in the broth. Take out the cooled meat and strain the broth. Remove fat from the cooled broth.

We take the bony pieces of chicken. Fill with water and bring to a boil. Then drain the water and wash the chicken pieces.

Place the chicken in a clean pan, add pieces of ginger, the white part of the green onions and garlic cloves.

Fill with water (2 liters). Bring to a boil over high heat, skim off the foam. Reduce the heat to low and simmer the broth, covered, until it is reduced by 2/3.

Carefully remove the chicken pieces and strain the broth.

Now we will prepare the fish broth. Pour dried anchovies and dried fish fillets into 2 liters of water. Bring to a boil and cook for 7 minutes.

Strain the fish broth through a sieve lined with napkins.

Now let’s start “assembling” the soup. Make 1 serving. Wash a few stalks of green onions and cut them in half. Measure out half a glass of each broth. Cut a piece of chashu pork.

In a small saucepan, mix all three broths, add a teaspoon of sesame oil and sprouted mung bean. Bring to a boil and cook for 1 minute.

Place instant noodles on a plate and pour hot broth over them for 5 minutes.

Add peeled and halved boiled egg, chashu pork, pieces of nori sheet and pieces of green onions. Add salt to taste. Bon appetit!

Ramen soup with seafood

The enhanced exoticism of the soup is explained by its natural originality of taste and the addition of various seafood unusual for a standard European.

Ingredients:

• Shrimp – 30 g
• Scallop – 20 g
• Squid – 10 g
• Mussels - 2 pcs.
• Bell pepper – 1 pc.
• Zucchini – 1 pc.
• Leek – 1 pc.
• Carrots – 1 pc.
• Soy sauce
• sake
• Mirin
• Kimchi
• Cilantro
• Sesame
• Noodles – 200 g

Preparation:

Boil the noodles and set aside.

Fry mussels and shrimp.

Collect all seafood in a saucepan and add water. Boil the broth. Remove seafood. Add spices and sauces to the broth.

Chop and fry vegetables. Combine noodles, seafood, sesame seeds, spices in plates and pour the prepared broth on top.

Korean ramen, chan ramen soup. Ramen with chicken

Asian cuisine is gaining increasing popularity all over the world. Chan ramen are instant noodles that are often used to make one very tasty Korean dish - ramen.

This is a thick soup, spicy and very flavorful. It’s very easy and quick to prepare; you only need one deep frying pan for the whole process.

To make Korean ramen, you will need (the ingredients are for 3 servings):

Ingredients

Step-by-step preparation

1. Rinse the chicken breast, dry it and place in a deep plate. Add salt to taste. Coat it well with the chili paste, rubbing evenly until the meat is completely saturated. The paste can be purchased at any Korean food store. Leave to marinate for 15 minutes.

2. Pour sesame oil into a small frying pan and heat it well. Start frying the chicken fillet over high heat. When a crust forms, turn over. Reduce heat, fry for another 3 minutes. Then cover with a lid and simmer over low heat for 10 minutes. Transfer chicken to a plate.

3. Cut the champignons into 4 parts. Place in the same pan and fry a little. If necessary, you can add a little oil. Add finely chopped onion to the mushrooms. Crush the garlic with a knife and chop finely. Put it there, in the frying pan. Pour in soy sauce and stir. Fry over medium heat

4. How to make ramen with instant noodles? When the moisture has evaporated, pour chicken broth into the pan, or just water, and add chan ramen. Also add the seasoning that comes with the noodles. Cook covered over medium heat for 5 minutes.

5. Then open the lid and carefully pour in the raw egg. Cook until the whites set. Now we assemble the ramen in a deep plate. First add the noodles, then the egg and mushrooms, cut the breast into thin layers. Also add leeks or fresh cucumber. Pour in broth.

Bon appetit! This is how instant chan ramen noodles can become a chic dish, in no way inferior to a restaurant one.

Ramen recipes are very diverse, but each is good in its own way. The main ingredients here are noodles, egg and Korean chili paste, and the rest can be changed to your liking.

Video version of the Korean ramen recipe

Vegetarian Ramen with Fried Vegetables

After making this soup, you will be rewarded with a bowl of ramen that is so rich and satisfying.

Ingredients:

• 1 eggplant
• 1 onion
• 2 garlic
• 1 ginger
• 1 spoon vegetable
• 300 g shiitake mushrooms
• Kombu
• 300 g porcini mushrooms
• 300 g dried shiitake mushrooms
• 6 Napa cabbage leaves
• 1 leek
• 6 onions
• 1 sweet potato
• 2 tablespoons vegetable oil
• Ginger
• 6 onions
• 6 medium garlic cloves
• 1/2 cup soy sauce
• 1/2 cup mirin
• 200 g dried porcini mushrooms
• 200 g dried shiitake mushrooms
• 6 onions, very roughly chopped
• 1/2 cup vegetable or canola oil
• 1 tablespoon toasted sesame seeds
• 1/4 cup miso paste
• 3 tablespoons sesame paste
• 2 medium garlic cloves
• 4-6 servings of noodles

Preparation:

Cut all vegetables except potatoes into large pieces and cook broth from them. Remove the vegetables and strain the broth. Add all the spices and sauces to the broth.

Cool the vegetables and sprinkle with spices. Fry.

Fry onion, ginger and garlic separately.

Fry the chopped potatoes.

Fry the mushrooms.

Boil the noodles.

Mix all ingredients in bowls and pour over broth.

Recipe ingredients:

• 1 small onion, halved
• 1 tbsp. l. + 2 tsp. vegetable oil
• 900 gr. pork shoulder, cut in half
• 0.5 tbsp. soy sauce
• 1/3 tbsp. Mirina
• 6 green onions, halved + chopped green onions for sprinkling
• 10cm (10cm) ginger root (unpeeled), thinly sliced ​​and put through a garlic press
• 10 cloves of garlic (7 pieces through a garlic press, 3 pieces finely chopped)
• 1 150 gr. chicken wings separated at the joints
• 150 gr. sliced ​​pork belly
• 4 dried shiitake mushrooms
• 3 large eggs
• 6 servings dry wheat ramen noodles
• Additives:
  sprouted mung beans, shredded nori, radish slices, toasted sesame seeds and/or shihimi togarashi (Japanese seasoning)

Ramen soup - express option

A soup option for those who don’t want to spend a lot of time, but want to enjoy the interesting Asian taste of a well-known dish.

Ingredients:

• Chicken broth – 1 l
• Egg noodles – 200 g
• Onions – 1 pc.
• Carrots – 1 pc.
• Celery stalks – 1 pc.
• Green onions – 1 pc.
• Chicken eggs – 3 pcs.
• Soy sauce

Preparation:

Heat chicken broth.

Fry onions, carrots and celery, add to broth.

Boil the noodles.

Add soy sauce to the soup.

Divide the noodles into bowls, add vegetables and pour over the broth. Add spices.

Ramen with milk

Ingredients

• 1 package instant noodles
• 400 ml milk

Preparation

Boil the noodles in boiling water until half cooked, then drain in a colander and rinse in cold water. Boil the milk in a saucepan over low heat, add the seasoning from the package and the noodles. Cook until soft and serve in a deep bowl.

Japanese ramen is traditionally eaten in this order: first eat the noodles and solid ingredients with chopsticks, then drink the warm broth from the bowl. Don’t be shy about sipping at the same time - the characteristic sounds are considered quite decent and mean that it’s delicious for you!

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Rich Ramen

This version is made with turkey parts, which provide tender meat. The turkey flavor enhances the flavor of the broth on its own, so it's balanced with miso paste and sesame tahini.

Ingredients:

• 2 kg turkey
• 3 tablespoons vegetable oil
• 1 onion
• 16 cloves garlic
• One ginger, roughly chopped
• 2 leeks
• 2 bows
• 300 g whole mushrooms
• 1/2 cup red or white miso paste
• 1/4 cup sesame tahini
• 12 pcs. Brussels sprouts
• 300 g noodles
• 7 pcs. eggs
• 3 tbsp. toasted sesame oil

Preparation:

Place turkey parts in water. Place on burner on high and bring to a boil. Remove from heat once a boil is reached.

Heat 2 tablespoons vegetable oil in a medium cast iron or nonstick skillet over high heat until smoking lightly. Add onion, 12 cloves garlic and ginger. Cook for 15 minutes. Set aside.

Remove the meat and pour out the water. Make the broth again with the bones already cleared of meat. Cook the broth over low heat for 3 hours.

Fry all the vegetables, turkey meat, mushrooms along with a mixture of ginger and garlic.

Whisk the miso paste and tahini into the broth.

Boil the noodles.

Divide vegetables with meat and mushrooms into plates. Pour broth on top.

Cooking according to the recipe:

1. Preheat oven grill. Coat the onion halves completely with 2 tsp. vegetable oil and place cut sides up on a foil-lined baking sheet. Bake until cut begins to char, about 12 minutes. Preheat the oven to 135°C.
2. Meanwhile, heat the remaining 1 tbsp in a cauldron. l. vegetable oil over moderate heat. Add the pork and, turning, cook on all sides until golden brown, about 8 minutes. Add 3/4 cup water, soy sauce, mirin, 2 green onions, 1/4 ginger and 3 crushed garlic cloves. Bring to a boil, cover and transfer to the oven. It will take 2.5 to 3 hours for complete readiness; turn the meat every hour. Place pork on a plate or cutting board. Skim the fat from the remaining broth, then pour it into a bowl and pass it through a fine mesh sieve.
3. By then, prepare the broth:
   place chicken wings, pork belly in a large saucepan, add 10 cups of cold water and bring to a boil. Let it simmer actively for 3 minutes, then skim off any foam that has formed and reduce the heat to a low simmer and leave to cook for 1 hour. Add the baked onions, shiitake mushrooms, remaining ginger, 4 green onions and 4 crushed garlic cloves. Simmer for another hour, reducing heat as needed. Strain broth through a fine sieve into another saucepan; You should have about 8 cups (add water if necessary). Mix with pork broth and add salt. Leave to heat over moderate heat.
4. Place eggs in a medium saucepan of water and bring to a boil. Cook for 7 minutes for soft-boiled eggs or 10 minutes for medium, then drain and run eggs under cold water to stop cooking. Peel the eggs from their shells.
5. Boil a large pot of water. Add noodles and cook according to label directions. Drain the noodles in a colander and let the water drain.
6. Cut the pork into thick slices. Carefully cut the eggs into halves. Divide 3 finely chopped garlic cloves and noodles equally among 3 cups. Pour hot broth into each cup. Top with pork slices and half an egg and add assorted toppings.

Categories:

recipe / Soups / Meat soups / Soups with pasta and cereals / Chinese noodles / Food Network - recipes / Asian cuisine / Chinese cuisine / Japanese cuisine

Beef Ramen with spicy sauce

This is a simple Korean version of Japanese ramen. This version uses homemade broth made from dasha.

Ingredients:

• Kombu
• 2 tablespoons rapeseed oil
• 1 kg beef
• 1 medium onion
• Ginger
• 8 cloves garlic
• Dasha's broth
• 2 cans kimchi cabbage with its juice
• 1 spoon soy sauce
• 300 g chopped shiitake mushrooms
• 300 g noodles
• 6 eggs
• Spices

Preparation:

Boil the beef. Strain the broth. Cut the meat.

Boil dashi.

Fry onion, ginger, garlic with spices in oil. Add everything to dashi. Mix dashi with beef broth and heat again.

Boil the noodles.

Fry the mushrooms.

Boil the eggs.

Divide the eggs and noodles into portions and pour the soup on top.

Light Green Ramen

A very light and pleasant version of Ramen soup, which will be relevant for all diets.

Ingredients:

• 4 tablespoons rapeseed oil
• 300 g mushrooms
• 1 onion
• 1 piece fresh ginger
• 5 cloves garlic
• 2 liters chicken broth
• 1 cup kimchi
• 2 spoons miso paste
• 2 spoons soy sauce
• 500 g noodles
• 4 eggs
• 2 onions
• Nori
• Watercress

Preparation:

Directions

Heat chicken broth. Add miso paste, kimchi, sauce and spices.

Fry the mushrooms.

Boil eggs and noodles.

Fry ginger, garlic and onion. Add to broth.

Place nori, watercress, eggs and noodles on plates; pour broth on top.

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Quote from message Galina5819

Read in full In your quotation book or community!
Simple ramen soup with pork is very tasty and original...we really liked it.
This wonderful soup cooks incredibly quickly. I think everyone will like this express recipe for the first course. Simple, beautiful, very tasty, satisfying and very easy on the body. The main thing in this recipe is to prepare all the components so that all the frying and filling operations can be completed without delay.

I really enjoy making Asian soups. Firstly, they cook very quickly, without long cooking. Vegetables turn out crispy and retain all their beneficial properties. The meat is often cooked separately and turns out incredibly tender, juicy and tasty. Secondly, you can combine components as you like and add your favorite ones. For example, you can add bean sprouts or carrots to this soup - they will add freshness and juiciness to the soup. Cabbage (Chinese or bok choy) would also be appropriate. Thirdly, the soups are hearty, but not heavy, pleasantly spicy and warming. In my opinion, they are great for the cold season, when you need to warm up with a rich dish, but not gain extra centimeters on your waist. If you have the opportunity, prepare the soup according to this recipe - it is very simple, tasty and original. We really enjoyed.

- 450 g pork tenderloin - salt - ground pepper - 2 tbsp. sesame oil - 6 crushed cloves of garlic - 4 cm peel and grate ginger - 2 tbsp. soy sauce - 4 tbsp. rice vinegar - 1.2 l. chicken broth - 4 eggs - 4 bunches egg noodles - sriracha (chili) sauce Chopped green onions - black sesame - cilantro - red chili chopped

preheat the oven to 200C. Salt and pepper the tenderloin, wrap in foil, place on a baking sheet and bake for 25 - 30 minutes. Transfer to a cutting board and let cool in foil for 10 minutes. Heat sesame oil in a saucepan over medium heat, fry garlic and ginger for about 2 - 3 minutes, add soy sauce and rice vinegar and simmer for a couple of minutes. Pour in the broth, bring to a boil and cook for five minutes. Place noodles in the broth and cook for 3 - 4 minutes, add sriracha sauce to taste. Boil the eggs until soft-boiled. Pour in cold water, then peel and cut into 4 pieces. Boil noodles according to instructions, rinse under cold running water. Pour broth into bowls, add noodles and tenderloin slices, eggs and sprinkle with chopped onion, sesame seeds, cilantro and chili pepper. Bon appetit! Live with style!

Ramen with mussels and salmon

It is not necessary that the broth in this dish be fish. Chicken broth and seafood are the perfect combination for exotic Ramen soup.

Ingredients:

• 2 liters chicken broth
• 100 g squid
• 6 tablespoons oil
• 200 g mushrooms
• 100 g mussels
• 2 tablespoons miso paste
• 500 g noodles
• 200 g salmon tenderloins
• Greenery
• Nori leaves

Preparation:

Heat chicken broth.

Fry seafood.

Fry the mushrooms.

Boil the noodles.

Add miso paste to broth.

Place noodles, mushrooms, seafood on plates and pour over broth.

Classic ramen soup recipe

Kitchen utensils and appliances: 2 saucepans, a saucepan, a frying pan, a spoon, a colander, a sieve, a cutting board, a knife, a serving plate, a stove.

Ingredients

Preparing the broth

1. Peel 1 onion and cut into 4 pieces. Wash 1 chicken leg in running water, trim and remove excess fat.

2. Place the ham, chopped onion in a saucepan and add 2 liters of drinking water. Place on the fire and cook after boiling for 40 minutes.

Let's prepare the decorations

1. First, boil 2 eggs “in a bag”. To do this, put the eggs in a small saucepan, pour in cold water so that it completely covers the eggs and put on the fire. After boiling, cook for 4 minutes.

2. Wash green onions in water. We will need it to decorate the soup, so take as much of it as you like. I put a little less than half a bunch for 2 servings. Finely chop it.

3. When the eggs are cooked, drain the boiling water and add cold water. Leave them like this until they cool completely.

Marinate the chicken

1. As soon as the broth is cooked, take out the chicken and let it cool slightly. And we filter the broth itself through a sieve.

2. Add ground black pepper and salt to taste, as well as 1 tsp. sesame oil.

3. Once the chicken has cooled, break it into pieces and marinate.

4. To prepare the marinade, peel and chop 2 cloves of garlic.

5. Place the pan on the fire and pour 0.5 tbsp. l. vegetable oil.

6. As soon as it warms up, add the chopped garlic and fry it for just a few minutes.

7. Add chicken and 1 tsp to the garlic. Sahara. Mix well.

8. Pour all ingredients into 1 tbsp. l. soy sauce.

9. Simmer the chicken for several minutes over medium heat.

Cooking noodles

1. Pour 1-1.5 liters of water into a saucepan and bring to a boil.

2. Salt boiling water and add 100-150 g of noodles. It is cooked for 5-7 minutes over medium heat.

3. Strain the finished noodles through a colander and leave to drain a little.

Let's start forming the ramen

1. In the plate in which we will serve the dish, place half of the cooked noodles (or as much as you eat).

2. Pour in 1-2 ladles of broth.

3. Add a few pieces of marinated chicken.

4. Cut the boiled egg into a bag in half and place it on a plate.

5. Decorate the finished soup with chopped green onions.

How to decorate and what to serve with

The main decoration in this dish is half an egg and green onions. Personally, I think that the dish looks very appetizing and does not require additional decoration. Although, as we know, there is no limit to perfection, so you can add thin slices of avocado, a sprig of arugula or cilantro. This dish can also be decorated with small crispy sheets of nori.

It is customary to eat ramen soup with chopsticks, but a porcelain spoon, the so-called “Chinese spoon,” is served with the dish along with them in order to drink the broth. Pamper your family with an unusual presentation of an interesting dish. I’m sure that even children who usually don’t really like first courses will appreciate this soup.

Cold Ramen with shrimp, ham and vegetables

Ramen should not be a hot dish - the noodles are served chilled with cooked broth and a dressing of soy sauce, sesame oil, rice vinegar, sugar and grated ginger.

Ingredients:

• 300 noodles
• 100 g shrimp
• 1 can of corn
• 1 egg, beaten
• 3 spoons of soy sauce
• 3 tablespoons rice vinegar
• 1 spoon of sugar
• 1 teaspoon ginger
• 1 teaspoon sesame oil
• 1/2 spoon chili
• 1 spoon sesame seeds
• 100 g chopped ham
• 1 tomato
• 2 onions
• Spicy Japanese mustard

Preparation:

Fry the shrimp. Chop the tomato.

Heat water, add spices, vinegar, sugar and sauces. Add ginger and onion, fried in oil. Add the egg and stir.

Boil the noodles.

Cool the broth.

Divide the noodles, ham, sesame seeds, tomato, and shrimp into bowls and pour the soup on top.