Wednesday, 3 October 2012

Ramen Noodle Soup

I followed this recipe for the soup, and made a few changes due to liking green onions more than ginger. I thought it would be a bit difficult to find vegetable stock in Korea, so I made some following this recipe, loosely. It seems like you can throw any vegetables into water to make broth.

  • Stock
    • water to cover
    • vegetables
      • carrot
      • mushroom
      • onion
      • leeks
    • pepper
  • Noodle Soup
    • stock
    • 2 TBSP soy sauce
    • 1 TBSP sesame oil
    • 2 TBSP fresh ginger
    • 4 green onions
    • 3 TBSP vegetable oil
    • 1 block of tofu
    • 1 package of Ramen noodles
    • 2 cups of spinach
1) Chop the vegetables for the stock and place them in a pot.
2) Cover with water.
3) Bring to a boil.

4) Add the pepper and stir. Cook for 1 hour.
5) Strain the vegetables out and put the liquid back into the pot.

6) Add the soy sauce, sesame oil, ginger, and green onions and bring back to a boil.
7) While it is boiling, heat the oil in a pan.

8) Add the tofu and cook for about 4-5 minutes on each side, until it is brown.

9) Add the Ramen to the stock and cook for 8-10 minutes, until cooked through.

10) Add the spinach and cook for 2-3 minutes until wilted.

11) Add the tofu and cook for 2-3 minutes until heated.

No comments:

Post a Comment