The main component of soup is ramen is wheat noodles, besides broth (or several different types of broth), as well as cooked pork (chyasu), boiled eggs, nori leaves, shiitake mushrooms, vegetables or seafood.
As a rule, in Japan they serve soup lushu in small cafes - ramen-ya. But it is quite possible to master the preparation of ramen at home. Variants of cooking ramen a myriad, we'll take a recipe, the components for which it is quite possible to find in Russian supermarkets or replace with other products.
Ramen - cooking
In order to prepare the ramen, it is necessary to prepare pork chyosi, broth from it, and another kind of broth, chicken or other types of meat, but necessarily strong, cooked from bones for several hours.
Ingredients:
- egg - 2 pieces;
- soy sauce - 2 tbsp. spoons;
- vinegar rice 6% - 1 tbsp. a spoon;
- sugar - 0,5 tsp.
- Shiitake mushrooms - 4 pcs .;
- broth from pork tsyushu -1 st .;
- rich chicken or meat broth - 1 item;
- sesame oil - 1 tbsp. a spoon;
- pork chasu - 4-6 pieces;
- nori - 2 leaves;
- greens (green onions, Peking cabbage, parsley, etc.) - to taste;
- ramen noodles - 150 g;
- salt - to taste.
Preparation
Boil mushrooms for half an hour in salted water. While the mushrooms are cooked, prepare the pickled eggs. We boil them to the stage "in a bag", that is, cook for 4 minutes after boiling. Cool and clean the eggs. Rice vinegar, soy sauce and sugar are heated until the sugar dissolves. We take a strong plastic bag and pour out the resulting marinade, put the boiled and brined eggs. We tie the bag and put it in the fridge. You can prepare marinated eggs in advance, then they are better than promarinuetsya, but in principle 30 minutes is enough.
Prepare the broth in advance, for several hours. Boil the noodles.
Now you can serve soup. Put the noodles in a deep plate, put pork pieces and mushrooms on top, cut the eggs in half, and pour hot broth (you can pour the broth separately, but you can mix them). If necessary, add sesame oil, vegetables, green onions, nori slices.
I must say that the Japanese are adding dashi to the ramen (fish broth, concentrate can be purchased in stores), but it is unusual for a Russian person to mix fish and meat broth, so this additive is at your discretion.
Ramen with pork easily turns into ramen with seafood, it is enough to replace meat in the recipe with boiled or fried seafood (squids, mussels, shrimps).
Ramen with chicken
This is, so to speak, a slightly Europeanized recipe for making soup ramen, this time with chicken, which does not require exotic ingredients and plenty of time to complete.
Ingredients:
- chicken fillet - 1 piece;
- 2 carrots;
- onion - 3 pieces;
- pepper Bulgarian yellow - 1 pc .;
- pepper red bitter ground - to taste;
- rice vinegar - 3 tbsp. spoons;
- soy sauce - 5 tbsp. spoons;
- sesame oil - 2 tbsp. spoons;
- ginger ground - 0,5 tsp.
- 1 cinnamon stick;
- Dried oregano - 1 pinch;
- noodles for ramen - 100 g;
- chicken hearts - 300 g;
- cold water - 1.5 liters;
- salt - to taste.
Preparation
First, cook the broth: fill the chicken hearts with cold water and let the broth boil. One carrot and one onion is added to the pan, give a little to boil, then lay cinnamon, oregano, red pepper, ginger. When the soup boils, reduce the fire and cook an hour or one and a half. Cinnamon should be taken out of the broth. We put chicken in a saucepan and cook until it is ready. When the chicken is cooked, take it out with the hearts. Then add soy sauce and rice vinegar to the broth. Salts, if necessary. Boil the noodles as usual.
Heat the frying pan with 1 tbsp. with a spoon of sesame oil, fry chopped chicken fillets and hearts until
We serve in a bowl or deep bowl: put noodles on the bottom, then vegetables, meat and fill it with hot broth. Top with sprinkled chopped green onions.
An alternative to noodles is ramen rice noodles. Soup with rice noodles is no less tasty and can be prepared according to one of the above recipes.