Tokyo-Style Ramen Noodle Soup
1 hour 30 min. Recipe Yield:
2-4 servings Difficulty:
Medium recipe
Tokyo-style ramen noodle soup – Japanese cooked recipe, one of the most famous Japanese soups, is made from instant noodles invented by Momofuku Ando.
Recipe Ingredients
Cooking Recipe
Pour 1.5 liters of cold water into a saucepan and bring to a boil. When the water boils, add the chicken bones and cook until the meat on the bones is lighter. After the bone is removed, pour the broth, and pour 2 liters of water into a saucepan and bring to a boil. Add chicken bones, peeled and chopped carrots, crushed onions, ginger and sake to boiling water. Reduce heat to medium and cook soup until it has halved in volume.
During this time, the soup was prepared, it must be filtered through a sieve with padded muslin. Pour soup into a saucepan and put on fire. When the soup boils, add salt and soy sauce to it. Separately, pour 2 liters of water into a deep saucepan, and when it boils, add the ramen noodles and cook until tender. When the ramen noodles are soft, pour in 50 ml of cold water, stir, bring to a boil, and then put on a sieve. Boil the eggs, peel, cut in half and salt the yolk. Put the ramen noodles in a serving bowl, pour over the soup, put 4 slices of pork on top, put half an egg next to it, arrange with presoaked nori and sprinkle with finely chopped green onions. Serve ramen noodle soup with white pepper and sesame oil or chili oil.