Ramen Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the soup:
- 1 soup chicken
- 3 carrot (s)
- 0.25 ¼ celery
- 1 onion (s)
- 0.5 stick ½ leek
- 2 cm ginger
- 1 small chilli pepper (s), red
- water
Also: (for the soup seasoning)
- 1 shallot (s)
- 4 cl sake
- 4 cl soy sauce, light
- 1 cm ginger
- 1 pinch (s) sugar
- 1 dash oyster sauce
- 250 g saddle veal
- 4 egg (s)
For the soup:
- 2 carrots, cut into fine strips (julienne)
- 2 spring onion (s), cut into thin rings
- 100 g Mu-Err mushrooms
- 1 packet radish sprouts
- 1 glass bean sprouts, drained
- 1 nori sheet, cut into thin strips
- 2 tomato (s), quartered
- 250 g noodles, Chinese
Print Recipe
Pin Recipe Instructions
- Put the soup chicken with the soup vegetables (carrots to chilli peppers) in a high saucepan and add enough water to cover everything. Let simmer for about 3 hours.
- For the seasoning of the soup, sweat the shallot in a smaller saucepan and deglaze with sake and soy sauce. Boil. Pour in the ginger, sugar and oyster sauce.
- Boil the 4 eggs, peel them and add the veal saddle to the seasoning. Let it steep for 3 hours at approx. 60 ° C.
- For the soup, cut the remaining ingredients into bite-sized pieces. Arrange everything together with Chinese noodles in a bowl.
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