Ramen – Noodle Soup Asian Way
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Sunflower oil or other vegetable oil
- 500 g pork loin (s)
- water
- 1 spring onion (s), cut into rings
- 3 cm ginger, freshly peeled and grated
- 100 ml soy sauce
- 50 ml sake
- 1 tablespoon sugar
- 4 egg (s), cooked, peeled
- 2 liters water
- 4 tablespoon chicken broth, instant
- 4 tablespoon soy sauce
- 600 g Chinese e noodles, thin
- bamboo shoot (s)
Print Recipe
Pin Recipe Instructions
- First the meat stock is prepared. It`s worth doing these yourself:
- Heat sunflower oil in a saucepan and fry the loin (alternatively also lean pork) in it. Add the spring onions, ginger, soy sauce, sake and sugar and fill up with water so that the meat is covered. Now bring everything to a boil, turn down the switch and let simmer for about 40 minutes. When the broth has boiled down halfway, add the eggs. So they can take on the color nicely with the meat. After cooking, the meat is cut into small pieces and the eggs halved.
- Now to the main course:
- Bring the 2 liters of water to the boil, add the instant chicken broth, the meat broth prepared beforehand (approx. 100 ml) and the soy sauce. Now simmer on a low flame.
- Prepare the pasta separately and place in the serving bowls / plates. Put the soup and eggs on top. Season with salt and pepper, garnish with fresh spring onions and enjoy.
- The deposits can also vary according to the season. For example, people like to add bamboo shoots in spring and mushrooms in autumn.
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