Today I'm going to tell you how I make Japanese Ramen. It's actually a very touchy subject in Japan but we're not there so, he're my westernized version/s.
For 1 serving I start with 2 cups water and vegetarian chicken broth, put it in a pot and bring to a boil.
In Japan the broth is the most important part of the soup and my version is in no way comparable and likely to cause their hair to stand on end :o) For that I'm sorry...
Anyway on with the show...
Once boiling, add one slab of japanese instant noodles. Not the small packets of instant ramen, those are really fattening (12 grams of fat per packet!) The ones I'm talking about are available in the Asian section of your grocery store and contain only 1 gram of fat per slab. It comes in an 8 slab package:
At the same time add 1/4 of a thinly sliced carrot and one egg to the noodles. Cook for about 8 minutes. Meanwhile in a large Japanese soup bowl, add 1/2 cup of frozen corn, 1 thinly sliced mushroom and one nugget of frozen spinach. Remove the boiled egg from the pot and pour the noodles and carrot into the bowl. The heat of the soup will thaw the corn and spinach and at the same time cool the soup a bit. Peel the egg, slice in half and add to the soup. Sprinkle with a few drops of sesame oil (optional) and voila!
You can leave out the egg for a vegan version and add a few vegetable pot stickers instead. Also a sprinkle of chinese 5 spice gives it a bit of added flavour if you can find it.
Sayonara!
No comments:
Post a Comment