JAPANESE RAMEN NOODLE SOUP
Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
Provided by Lina Croft
Categories Dinner, Lunch, Main course, Pasta
Time 40m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 629 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 4.9 milligram of sodium
ASIAN CHICKEN NOODLE SOUP
Steps:
- Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
- Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
- Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
OYAKO UDON
No Japanese cooking education is complete without noodles and broth. This Japanese noodle soup features slippery udon noodles and a combination of toppings that is famous in Japan: chicken and egg. "Oyako" translates roughly to "parent and child" in English, which refers to the two central ingredients in this version. In this recipe you'll learn how to make and season the most standard (and delicious) Japanese soup broth, and then how to use the base sauce known as "tare" to season broiled chicken.
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the dashi: In a medium saucepan, soak the kombu and mushrooms in the filtered water for at least 2 hours and up to 10 hours at room temperature. After soaking, heat the saucepan with the water, soaked kombu and mushrooms over low heat until bubbles begin to form around the kombu and mushrooms, 5 to 10 minutes. Remove the kombu and mushrooms before the water comes to a boil. Save the kombu and mushrooms for a future use.
- Bring the soaking water to a boil and then turn off the heat. Add the bonito flakes. Let stand for 2 minutes without stirring to steep the bonito flakes. To strain the dashi, pour the liquid through a fine-mesh sieve or a strainer lined with a thin kitchen towel, cheesecloth or paper towels. Do not press on the bonito flakes while straining as it will cloud the dashi. You should now have about 8 cups of dashi. Use the finished dashi immediately or cool completely and refrigerate in an airtight container for up to 1 week.
- For the tare: Combine the mirin and sugar in a small saucepan and cook over medium heat, stirring until the sugar dissolves completely. Lower the heat, add the soy sauce and cook until the liquid starts to simmer, about 3 minutes. Remove from the heat and set aside to cool to room temperature. Refrigerate in an airtight container for up to 3 months.
- For the soup: To cook the eggs, bring 1 quart (about 1 liter) of water to a boil in a medium saucepan over high heat. Add a pinch of kosher salt, then lower the eggs into the boiling water with a spider and cook over high heat for 7 minutes, stirring the eggs gently once. Remove the pan from the heat and drain. Transfer the eggs to a bowl of ice water and let them cool for 3 minutes. Peel the eggs and set aside.
- Preheat the broiler. Line a baking sheet with aluminum foil. Arrange the chicken skin-side-down on the foil. Using a paring knife, lightly score the meat side every 1/4 inch. Brush with the sesame oil.
- Make ginger juice by grating the 3-inch whole piece of ginger on a Japanese grater or rasp grater. If using a rasp grater, transfer the grated ginger to a fine-mesh sieve set over a bowl and press to drain as much juice as possible into the bowl. You should have about 1 tablespoon fresh ginger juice. Drizzle the ginger juice over the chicken and season lightly with the sea salt and pepper. Broil the chicken thighs, basting every 3 to 4 minutes with 1/4 cup of the tare, until golden brown and just cooked through, 12 to 16 minutes. Flip the chicken so it's skin-side up, baste again and broil until the skin is golden brown and crisp, 2 to 4 minutes. Transfer the chicken to a cutting board, let rest for 10 minutes, then slice each thigh into 3 thick slices.
- Meanwhile, combine 3/4 cup tare with 8 cups of dashi in a large saucepan. Bring the soup to a boil over medium heat and keep warm. Taste for seasoning and adjust with additional tare or dilute with filtered water as needed. Once the soup is boiling, carefully taste and stir in a splash of the sake if desired.
- Cook the udon noodles in a large pot of boiling water according to the package directions. Using tongs or a noodle scooper, remove the noodles from the cooking water, rinse in cool running water, drain and divide among 4 large soup bowls. Add the spinach to the boiling water and cook until just wilted, about 1 minute. Drain the spinach, pressing to remove as much water as possible, and divide among each serving of noodles.
- Ladle the boiling soup over the spinach and noodles in each bowl and top each with 3 slices of chicken. Slice the cooked eggs in half lengthwise. In each bowl, place 2 egg halves and a quarter of the scallions, then garnish with a quarter of the julienned ginger. Garnish each bowl with shichimi togarashi if using and a strip of lemon zest. Serve immediately.
COLLEGE JAPANESE NOODLE SOUP
This was a quick and easy lunch while I was attending college. My good friend, Miyuki said that she used to make this when she lived in Japan. It brings back fond memories.
Provided by Blue Peacock
Categories Asian
Time 20m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 312.2, Fat 12.6, SaturatedFat 5.4, Cholesterol 186, Sodium 1096.7, Carbohydrate 37.4, Fiber 2.6, Sugar 3.6, Protein 12.3
More about "college japanese noodle soup food"
10 MOST POPULAR JAPANESE NOODLE SOUPS
From tasteatlas.com
QUICK CHICKEN NOODLE SOUP WITH BONE BROTH …
From collegeinn.com
10 MOST POPULAR JAPANESE SOUPS - TASTEATLAS
From tasteatlas.com
MISO UDON NOODLE SOUP - MY GORGEOUS …
From mygorgeousrecipes.com
SOBA NOODLE SOUP 温かいお蕎麦 • JUST ONE …
From justonecookbook.com
KITSUNE UDON きつねうどん • JUST ONE COOKBOOK
JAPANESE GLASS NOODLE SOUP (HARUSAME SOUP) 春雨スープ
From justonecookbook.com
4.6/5 (28)Total Time 15 minsCategory SoupCalories 115 per serving
25 AUTHENTIC JAPANESE NOODLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
EASY ASIAN SPRING NOODLE SOUP | ASIAN NOODLE SOUP | ASIAN SOUPS
From allyskitchen.com
31 AMAZING ASIAN NOODLE SOUP RECIPES TO WARM YOU UP
From happymuncher.com
ADOBE PREMIERE PRO 2023 FREE DOWNLOAD - GETINTOPC.COM
From getintopc.com
JAPANESE NOODLE SOUP RECIPE | SAN-J INTERNATIONAL RECIPES
From san-j.com
38 EASY JAPANESE RECIPES EVERYONE CAN MAKE AT HOME
From justonecookbook.com
20 POPULAR JAPANESE SOUPS TO WARM YOUR SOUL - INSANELY GOOD
From insanelygoodrecipes.com
CHINESE NOODLE SOUP | RECIPETIN EATS
From recipetineats.com
10 BEST JAPANESE RICE NOODLE SOUP RECIPES | YUMMLY
From yummly.com
OUR TOP QUICK AND EASY NOODLE SOUPS - THE WOKS OF LIFE
From thewoksoflife.com
VEGETARIAN JAPANESE UDON NOODLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
LIMITLESS LAKSA: CROSS-CULTURAL SOUTHEAST ASIAN NOODLE SOUP IS A …
From sandiegouniontribune.com
9 WAYS TO USE RAMEN NOODLES THAT GO BEYOND SOUP - GREATIST
From greatist.com
NOODLE SOUP RECIPES
From allrecipes.com
BEST NABEYAKI UDON RECIPE - HOW TO MAKE NABEYAKI UDON …
From delish.com
SALMON NOODLE BOWL | CHINESE RAMEN CHRISTMAS ORNAMENT …
From ebay.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love