Japanese Ramen Soup

Ramen is believed to have originated in China, but it is now a staple in Japanese cuisine. It’s important not to confuse it with the Chinese version of the dish, which is called La main. The translation is said to mean "handmade noodles."

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 160 g Pasta, soba noodles

  • 750 ml Soup base, chicken, cube

  • 2 spoons Oil, peanut

  • 1 piece Leek

  • 2 piece Carrot, fresh

  • 30 g Spinach, raw

  • 5 pieces Mushrooms, shiitake, fresh

  • 2 piece Egg, fresh

  • 1 piece Sweet potato, peeled, fresh

  • 1 piece Onion, young

  • 2 pod Garlic, fresh

  • 15 g Ginger, fresh

  • 2 spoons Soy sauce, tamari

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Peel and grate the carrots. Cut one into cubes and the other into thin, evenly sized sticks. Wash the zucchini thoroughly, trim the ends, remove the seeds, and cut into thin, evenly sized sticks. Clean the leek, wash it, trim the white end and large leaves, and finely chop it. Peel the garlic and crush it with a knife. Wash and clean the shiitake mushrooms, trimming the stems. Wash and clean the spinach. Peel the ginger and cut it into small cubes. Heat the broth base in a pot.

  2. Heat a pan or wok and add peanut oil. Add the leek and quickly sauté it over medium heat. Add the diced carrot, crushed garlic, and ginger. Mix everything well and sauté over medium heat for 3 minutes, stirring constantly.

  3. Pour in the warm broth base and soy sauce, season with salt and pepper to taste, and mix well. Bring the soup to a boil, then simmer over low heat for 20 minutes. Be careful not to let the soup boil too vigorously. Stir it occasionally.

  4. Strain the soup through a sieve into a larger pot. Place the pot back on the stove. Add the spinach and shiitake mushrooms. Cook over low heat for 7 minutes. Be careful not to let the soup boil. Use a skimmer to remove the spinach and shiitake from the soup. Add the noodles to the soup and cook for 3 minutes. After this time, remove the soup from the heat.

  5. While the noodles are cooking, slice the shiitake mushrooms into strips and boil the eggs until hard. Peel the boiled eggs and cut them in half. Wash and clean the green onions, then slice them into rings.

  6. Prepare soup bowls and distribute the noodles with the cooking liquid into them. Arrange the cooked spinach, sliced carrots and zucchini, eggs, green onions, and shiitake mushrooms over the noodles. Pour a little more soup over everything and serve.

Nutrition Information (Per 100g)

  • Calories: 112.26 kcal
  • Fat: 2.99 g
    • Saturated Fat: 0.65 g
  • Carbohydrates: 16.25 g
    • Sugars: 1.21 g
  • Protein: 4.11 g
  • Fiber: 0.47 g