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
Ramen Soup
Ramen Soup

Instructions

  1. 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.
  2. 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.
  3. Boil the 4 eggs, peel them and add the veal saddle to the seasoning. Let it steep for 3 hours at approx. 60 ° C.
  4. For the soup, cut the remaining ingredients into bite-sized pieces. Arrange everything together with Chinese noodles in a bowl.

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