Ramen – Japanese Chicken Noodle Soup
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 4 hrs |
| Total Time | 6 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the broth:
- 1 soup chicken
- 4 carrot (s)
- 1 leek stick (s)
- 4 clove (s) garlic
- 3 cm ginger root
- 1 pinch (s) salt
For the brew:
- 100 ml soy sauce
- 80 ml sake or Chinese wine, if necessary gin or vodka
- 2 spring onion (s)
- 3 cm ginger root
Moreover:
- 4 egg (s)
- 500 g ramen noodles, in an emerency 3 times broken spahetti is enouh
- some pepper
- some spring onions, cut into rings, for decoration
Print Recipe
Pin Recipe Instructions
- The broth:
- Gently cook the soup chicken, carrots, leek, garlic cloves and ginger in salted water for 3 to 4 hours.
- Lift the chicken out of the broth and let cool down a little. Remove the meat from the bones and cut into edible pieces.
- Hard boil the eggs and peel them.
- For the brew:
- In a saucepan with a lid, heat the soy sauce, sake or similar, 2 spring onions cut into small rings and very finely chopped ginger. Fold in the meat. Let everything simmer for about 10 minutes on a low flame with the lid closed. Lay in the eggs and turn them more often in the brew. Let everything simmer for another 10 minutes.
- Cook the pasta until al dente according to the instructions and drain.
- Remove the leek and garlic from the broth and discard. Slice the carrots and set aside. Drain the broth through a sieve into another large saucepan for a nice clear broth. Pepper the broth.
- Lift the meat and eggs out of the stock. Stir the soy sauce etc. into the broth.
- Prepare bowls. Pour in the broth, add the pasta, put in 2 halves of a sliced egg, put the meat on top and decorate with spring onion rings. Add the carrot slices. If necessary, soy sauce can also be added.
- If there is still soup left, I put all the remaining ingredients together in a saucepan and eat them like a stew the next day.
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