College Japanese Noodle Soup Recipes

JAPANESE RAMEN NOODLE SOUP

Steps:

• Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
• Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
• Cook 375g ramen noodles following the pack instructions, then drain and set aside.
• Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
• Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
• Strain the stock into a clean pan, then bring to the boil once again.
• Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.

TRADITIONAL JAPANESE NOODLE SOUP

Steps:

• In nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, green onion, and ginger for 5 minutes or until golden brown.
• In 4-quart saucepan over high heat, heat 8 cups of water to a boil.
• Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture.
• Boil for a few minutes. Reduce heat to a low simmer for 8 to 10 minutes.
• Cook until veggies are tender and noodles are loose.
• Then, stir in watercress until it wilts.
• Serve immediately because the noodles will absorb the soup quickly.

JAPANESE NOODLE SOUP

Steps:

• In a large pot mix all the ingredients except the wakame and noodle.
• Cook for approximately 30 minute.
• Add noodles and wakame and cook for an additional 10 minute.

ASIAN LONG NOODLE SOUP

Steps:

• Cook noodles according to package directions. Drain and rinse with cold water; drain well., Meanwhile, toss pork with 1 tablespoon soy sauce and pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot., In same pot, heat remaining oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer, uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.

COLLEGE JAPANESE NOODLE SOUP

Steps:

• Boil noodles according to package directions.
• Once noodles are boiling with seasoning, gently crack in eggs.
• Place lid on eggs and noodles and cover for one minute.
• Then add shredded cabbage and onion, place lid on, and cook until eggs are completely poached.
• Serve in two bowls,and garnish with nori on top.
• This is a versatile dish that can be made many ways. Best with chopsticks-and great on a cold, wintery day!