Ramen Noodles Soup Recipes

Ramen Noodles Soup Recipes

Drumroll for the easiest and fastest and super satisfying spicy ramen noodles recipe! This ramen is made with simple and easily accessible ingredients and comes together in 10 minutes. While this instant ramen noodles recipe may not be as great as a traditional ramen and it works well to satisfy those late night ramen noodle craving or as a quick weeknight dinner.

It's hard to find a person who doesn't like noodles. There are people who make a living from ramen. For example, students and young working professionals fill up with ramen in the same way that others fill up with fruit or vegetables. They wouldn't leave the supermarket without a dozen packets of this wonderful food. Not only is it delicious, it is also inexpensive and very easy to make. For people who are always in a hurry and can't afford to spend too much on food, ramen is a godsend.

Although originally a Chinese creation, ramen became very popular in Japan in the 19th century. In 1958, Momofuku Ando he is ​​the founder of Nissan Foods, invented instant noodles. He started a revolution in the history of noodles and fast food and has even been called the greatest Japanese invention of the 20th century. Anyone can make noodles simply by adding boiling water to the finished noodles; There was also a perfume bag in the package.

It can be cheap and for us it can be fast food; But noodles are Japan's national dish. You can't leave Tokyo without having lunch at Ramen restaurant. Ramenya or ramen restaurants are now a common sight across Europe and the United States. The frame isn't just noodles; also contains a deep bowl of soup. While it does require some work, nothing beats a bowl of homemade ramen with soup. Here is a recipe that will walk you through the whole process and give you a bowl of delicious warm frame.

Ingredients : 

* Chicken neck and back - 4 lbs

* Ribs, in quarters - 3 lbs

* Leek - divided into two parts - 1

* finely chopped ginger - 1 oz

* Garlic - 4 cloves

* Water - 4 liters

* Vegetable oil - 1 tbsp.

* soy sauce - ½ cup

* Salt

* Kombu - 1st.

* Pork Shoulder - Boneless, Trimmed - 3.5 lbs.

* Fresh Boiled Chukka Noodles - 24 oz. If you use dry Hakka soba,     16 ounces is enough.

* Steamed Baby Spinach - 5 oz.

* Onion Julienne - 2 pieces

* Nori (caliper) - cut into 4 - 2 sheets

* Rice vinegar

* Japanese cold powder

* Hard-boiled eggs, peeled -4

Process

* Soak the eggs in a mixture of equal parts of soy sauce and sweet rice wine for about an hour.

* Combine the chicken, spare ribs, ginger, garlic, leeks, water and soy sauce in a large saucepan and cook until boiling.

* Heat the oil in another pan and fry the pork loin with salt until golden. Transfer this to a bowl of broth. Let the broth cook for about two hours. At this point the meat will be tender. Removes impurities that rise to the surface. Drain the pork tenderloin and spare ribs and refrigerate. Separate the broth from the liquid and remove the remaining solid particles.

* Now mix the liquid with the kombu in a saucepan and let it rest for another hour and a half. When the broth has cooled, leave it in the fridge overnight.

* On day 2, preheat the grill. The fat in the broth would rise to the surface. Remove it and the combination. Let the broth boil again. Add the soy sauce and let it become cool

* Cut 1/3-inch slices of pork on top of the grains. Take the ribs and cut them between the legs. Arrange the sliced ​​pieces on a plate and pour the soy sauce over them. Grill this about 8 inches from the heat for 3 minutes. Turn once in the middle.

* Divide the noodles in 8 bowls along with a generous spoonful of broth. Cut the eggs in half, 1 in each bowl. Add 2 slices of pork and a rib and garnish with nori and spring onion. Season with rice vinegar and Japanese chili powder.

Serve hot and enjoy the compliments.