Lunch

Ramen noodles with soy broth

Ramen is a very popular Japanese noodle soup consisting of Chinese wheat noodles and a broth usually flavoured with meats and soy.
Ramen noodles with soy broth
4
6H

Ingredients

Soy broth
Ramen noodles

Method

1.Make soy broth. Place bones in large saucepan; cover with water. Bring to the boil; drain. Rinse bones; return to saucepan. Add remaining ingredients; cover with water by 5cm (2 inches). Bring to the boil; remove and discard seaweed. Simmer about 5 hours or until liquid has reduced to 1.5 litres (6 cups); strain into large bowl. Refrigerate broth until cold; discard fat from surface.
2.Place mushrooms in small heatproof bowl, cover with boiling water, stand 20 minutes; drain. Discard stems.
3.Cook noodles in large saucepan of boiling water, until tender; drain. Rinse under cold water; drain.
4.Bring broth, sauce and sake to the boil in large saucepan.
5.Divide noodles and broth among bowls; top with mushrooms and remaining ingredients.

To help the kelp release its flavour, make a few cuts along the edge with a pair of scissors. It’s best to make the broth the day before. The broth needs to chill long enough for the fat to solidify on top; discard the fat.

Note

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