Traditional Japanese Noodle Soup Recipes

EASY JAPANESE RAMEN NOODLES

Steps:

• Open the ramen soup sachet (note 7) and squeeze the contents out into a serving bowl.
• Boil about 600ml (20oz) water in a kettle.
• Boil water in a small to medium pot to cook noodles. If noodles are stack together, untangle as much as possible then add to the boiling water.
• Using chopsticks or a fork, untangle the noodles to separate individual strands. If water starts bubbling and reaching to the rim of the pot, reduce the heat to medium high to medium so that the water is still boiling rapidly but does not overflow.
• Cook for about 30 seconds to 1 minute and drain (note 8).
• Add 400-500ml (13.5 - 16.9oz) of boiling water (note 9) from the kettle to the serving bowl with the condensed soup, then transfer the noodles into the bowl. Tidy up the noodles to submerge in the soup.
• Place topping of your choice and serve immediately with chilli oil and ground pepper if you are using.

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.

25 AUTHENTIC JAPANESE NOODLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Japanese noodle dish in 30 minutes or less!

UDON NOODLE SOUP (KAKE UDON)

Steps:

• In a medium saucepan, add the dashi, mirin, sugar, soy sauce, and salt.
• Bring the broth to a gentle simmer. Once the broth is simmering, remove it from the heat. Cover with a lid and set aside.
• Follow your mentsuyu bottle instructions to make the broth.
• In a medium saucepan, combine the water, mentsuyu, and mirin. Bring it to a simmer over medium heat. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
• Bring a large pot of water to a boil. When the water comes to a full rolling boil, add udon noodles and cook according to the package instructions. For fresh homemade udon, separate and untangle the strands of noodles with your hands, and cook for 10 minutes.
• Using chopsticks, stir the noodles so they won't stick on the bottom of the pot.
• Drain the noodles into a colander and run under cold water.
• Once the noodles are cool enough to touch, rinse the starch off. Then change the faucet to hot water and run hot water to warm up the noodles.
• Serve the hot udon noodles in individual bowls. Pour hot broth over the noodles and top with chopped green onions and optional shichimi togarashi.

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.