Ramena can contain chicken, pork, fish or seafood. As usual in Japanese cuisine, even this first course is eaten with chopsticks. Bamboo sprouts, daikon, lotus root are put into real "Ramen" soup; Europeans do not always add these ingredients to this dish.

Soup "Ramen" is perfect for a Japanese-style themed holiday. This dish can be included in the romantic dinner menu by placing a glass of sake next to the plate. Indulge your loved ones and yourself with an exotic soup.

Classic recipe

2 liters of water
70 ml soy sauce
1 medium carrot
1 red bell pepper
300 grams of ramen noodles
1 large chicken breast
2 sheets of nori seaweed
45 ml sesame oil
1 turnip onion
green onions and 2 hard-boiled eggs to decorate when serving

How to cook Ramen soup:

Rinse the breast, fill it with cold water, let it boil, remove the foam. Cook over low heat for 45 minutes. Spend this time preparing the rest of the products.

Put another saucepan on the fire, pouring 1 liter of water into it. When the liquid boils, put the noodles in it, cook for 4 minutes over medium, and then 1 minute over low heat, drain the water.

Peel the onions, carrots, rinse them. Remove the seeds from the pepper, rinse it. Cut pepper, carrots into thin long strips. Place them in a hot skillet filled with sesame oil.

Fry these vegetables until soft, then put onion chopped into thin half rings there. Keep the pan on low heat, stir its contents, when it is browned, pour in the soy sauce, simmer the vegetables in it for 2 minutes.

Meanwhile, the chicken was boiled. Remove from broth, cool, cut into strips or cubes. Put them in broth, add boiled noodles and toasted vegetables there.

Break the nori leaves with your hands. Mix all of these ingredients gently. If necessary, add salt to the soup to your liking. Boil the eggs, peel them, cut them in half.

Chop the green onion finely. Pour the soup into deep bowls, put half an egg in each, sprinkle with onions, serve.

"Ramen" cooked with mushrooms

Ingredients:

2 handfuls of dried shiitake mushrooms or oyster mushrooms
1 onion
1 carrot
100 g zucchini
1/4 part bell pepper
ground ginger on the tip of a knife
5 tbsp. soy sauce
1 bunch of noodles
1 liter fish or mushroom broth
some sesame or olive oil
parsley, green onions

How to cook Ramen soup with mushrooms:

If you are cooking with dried shiitake mushrooms, rinse and cover with boiling water for 2 hours. Add water or broth to the same saucepan, bringing the liquid to 1.2 liters.

If you are cooking with oyster mushrooms, put the washed mushrooms in a pot of water right away. Cook for 15 minutes. Cut carrots, a slice of pepper and onion into strips.

Fry vegetables in a skillet in oil for 5 minutes, then add soy sauce, add ginger powder, simmer over low heat for 10 minutes.

Put the contents of the pan over the almost ready-made mushrooms, cook everything together for 5 minutes. Boil the noodles separately, add them to the soup, stir, turn off the heat.

Serve hot with chopped fresh herbs.

Ramen is a typical Japanese dish consisting of boiled in meat or fish broth and seasoned with soy sauce or miso paste. Fried pork, dried seaweed, bean sprouts, tree mushrooms, garlic, young bamboo, green onions, parsley, and chicken eggs are often included in ramen. Every region of Japan has its own variety of ramen, from Kyushu tonkotsu cooked in pork bone broth to Hokkaido miso ramen.

They say different things about the origin of ramen: some, for example, believe that this soup is from China, others confidently associate its appearance with Japanese cuisine and date the birth of ramen to the beginning of the twentieth century.

The name of the soup comes from the Japanese pronunciation of the Chinese lamian noodles. Until 1950, the Japanese called ramen "shina soba" (literally, "Chinese soba"). However, today in Japan, two names are most often used for this soup: "bale soba" or simply "ramen", since "shina soba" has acquired a negative connotation.

By 1900 in Japan, many Chinese restaurants from Canton and Shanghai were offering standard ramen made with regular noodles (not hand-pulled, as is the case with lamian noodles) and a meager array of toppings. traditionally from pork bones. The Chinese living in Japan often sold ramen from special mobile carts on wheels. By the middle of the last century, such carts began to be equipped with special pipes with a characteristic melody, called by the people "charumera" (from the Portuguese "charamel", meaning a musical wind instrument like a pipe), so that ramen merchants were easily recognizable. Occasionally, a similar tradition is found here today. During the reign of Shova (the period of Japanese history from 1926 to 1989, when Emperor Hirohito ruled), ramen became one of the most sought-after types of local street food.

According to Japanese food writer Hiroshi Osaka, who specializes in the history of ramen, the first shop in Japan to sell this soup was opened in 1910 in Yokohama. When World War II ended, the Japanese market was flooded with supplies of cheap American wheat flour. At the same time, hundreds of thousands of Japanese soldiers and officers returned to their homeland from China and East Asia after the Second Sino-Japanese War, and some of them, being well acquainted with Chinese cuisine, began to open Chinese restaurants throughout Japan. At this time, ramen is not only becoming popular here, but also many Japanese living in difficult economic conditions after the war have a good reason to spend an inexpensive evening with friends.

In 1958, Momofuku Ando, \u200b\u200bthe Japanese-Taiwanese founder and head of Nissin Food, invented the quick-cook noodles. This discovery now allowed any Japanese to make ramen in no time by simply adding boiling water.

In the eighties of the twentieth century, ramen turns into one of the cultural symbols of Japan. At the same time, various variations of regional ramen recipes appeared, which even received their own names. Since 1994, the Ramen Museum has been opened in Yokohama.

So, for our ramen for four, we need:

Broth ingredients:

• 800 ml meat broth
• 800 ml
• 6 large chives (peel, halve and crush with a knife)
• 6-7 thin slices fresh ginger root
• 1/2 teaspoon of the 5 Chinese Spice Blend (lightly fried and ground in a mortar in equal proportions of anise, cloves, cinnamon, Sichuan pepper or other hot peppers and fennel seeds)
• 100 ml soy sauce
• 1/2 teaspoon chili paste
• 20 ml Worcestershire sauce

Ingredients for topping:

• 400 grams of noodles
• 400 grams of pork pulp (cut into pieces and beat off a little, marinate in a mixture of soy sauce and ginger for a couple of hours)
• 250 grams of wood mushrooms (cooked) or shiitake (sauté)
• Small bunch of spinach (remove the coarse parts and blanch briefly, no more than one minute)
• 1/2 cup chopped parsley leaves
• 2 chicken eggs (hard-boiled, peeled and halved)

Ingredients for decoration:

• 1 sheet of nori seaweed paper (cut into strips 2 cm wide)
• 8-10 arrows of green onions (cut the green part into 2 cm long pieces)
• Sesame

Preparation:

1. Fry pork in a frying pan in vegetable oil for 7-8 minutes on each side. Then add half the garlic and soy sauce. Cook until the garlic starts to smell. Transfer to a bowl.
2. In a small saucepan of boiling water, referring to the recommendations on the package.
3. Pour a mixture of meat and vegetable broth into a large saucepan, add the remaining half of the garlic, Worcestershire sauce, ginger, five spices and chili paste. Bring to a boil and boil for 10-15 minutes. We taste and add soy sauce if necessary. If you feel like you have oversalted the broth, add sugar.
4. Divide the noodles between four ceramic bowls. Place the pieces of pork on top along with mushrooms, spinach and half an egg, sprinkle with parsley.
5. Bring the broth to a boil and immediately pour into bowls.
6. Sprinkle with nori strips, green onions and sesame seeds before serving.

The cuisines of the peoples of the world include a considerable amount of fast food - fast food (as it is called either because it is easy and quick to cook, or because it is already ready and waiting for passers-by at the seller's counter). In this article, we'll focus on a Japanese-Korean dish called ramen. Recipes, facts and history of origin will "spice up" your acquaintance with this type of Asian fast food.

A national dish

At every step on the Japanese and Korean streets, you can find such a simple and at the same time varied food, like quick ramen. But any housewife can cook such a dish. It is enough just to know various recipes for ramen, and there are many of them for all occasions.

Using cooking tricks in everyday life, you can diversify the diet of loved ones and please them with new taste sensations. But first things first.

The history of the appearance of ramen

So what is ramen? Many fans of Asian culture believe that ramen soup is a Korean or Chinese brainchild. But it is not so. The recipe was invented by the inhabitants of the Land of the Rising Sun, not China, as some mistakenly believe.

Japan's aggressive policy of conquest has caused the territorial displacement of the ramen recipe. Therefore, it is not surprising that, in addition to culture, food was taken away from the Chinese. Hence the pronounced Japanese character of ramen soup nowadays.

What is ramen?

The name of this dish consists of two Chinese words: "lamian" - "pull out" and "pinyin" - "noodles". The Chinese often call it "Japanese lamen", because, breaking the tradition of making Chinese soup, the Japanese, in addition to the recipes for ramen (Dungan and Central Asian) that existed in China, have developed their own unique recipe, which, due to its uniqueness, has earned the name "Japanese lamen".

At the beginning of the 20th century, the recipe migrated from Chinese to Japanese culture, as a result of which it was named "bula-soba". At first, it was not very popular and was sold in small fast food stalls called ramen-ya. Over the years, the technology of making ramen was adopted by expensive cafes and restaurants.

As soon as this dish went on sale, it instantly attracted the attention and interest of culinary naturalists who are simply obsessed with innovations in the field of food development. As you know, food in Asia rises almost on a pedestal, it is practically their god, because a Chinese or Japanese with an empty stomach is considered an unhappy person. Therefore, from infancy, parents provide children with a magnificent, varied, imaginative Japanese table.

"Noodle raids"

Having first appeared in the network of small cafes, over time, the dish moved to special vending machines for dispensing the finished dish - the principle of the same coffee stall. Today, the market and culinary research of talented chefs offer unusual options for a dish so beloved by the whole world. True connoisseurs of oriental food try to create an extensive classification and describe the many different options for making ramen. Home versions of ordinary people are also taken into account, because you can never be sure that something has been researched to the end - the people are a lot for invention.

However, in Russia, despite the abundance of options for preparing this dish in accordance with Japanese tradition, it is difficult to find worthwhile flavor combinations. To taste real Japanese soup, it is better to go to restaurants of national cuisine. But no one claims that you can't cook ramen properly and tasty at home. His recipes simply do not count. The presence of the Internet in people's lives brings peoples closer together - you can exchange not only cultural and literary heritage, but also ways to tasty and satisfying food for your family.

How are noodles made?

Traditionally, ramen noodles are made from wheat flour, an alkaline mineral water called kansui, eggs and salt. The Korean version of the recipe replaces kansui with plain mineral water. The filling for the noodles can be very different - here are shiitake mushrooms, and marinated chashu pork, and bean sprouts, as well as bamboo shoots or komatsunu (Chinese cabbage). Now let's dwell on the preparation of the actual ramen soup. Let's start with the traditional option.

Classic ramen recipe: making oriental soup at home

In any case, the main ingredient in the dish is ramen noodles. Soup variations appear due to the inclusion of additional ingredients in its composition. You can experiment endlessly here, but now let's dwell on the classic recipe.

Of course, it is quite difficult to repeat the original version, since the dish needs to be cooked for a very long time, and the ingredients for it are not so easy to find. Therefore, here is the recipe for a classic soup - with pork (simplified version). Optionally, you can make ramen with chicken, only this is a different recipe.

Components:

• ramen noodles - 600 g;
• pork without bones - 1 kg;
• rendered pork fat - 25 g;
• soy sauce - 150 g;
• greens - 1 bunch;
• ginger - 25 g;
• salt, sugar - 1 tbsp each l .;
• cinnamon - 1 g.

Preparation

The pork is cut into medium-sized cubes, rinsed out of any remaining blood, then sent to a large saucepan and cooked for 30 minutes. It is necessary to remove the film formed during the cooking process from the surface. Then the meat is removed from the pan, the pre-salted broth is set aside for 15 minutes. Then it must be filtered into another container. At the bottom of an empty pan, you need to lay out cinnamon and ginger, and on top of them - ready-made meat, pour a small amount of strained broth. Next, you need to boil these ingredients, add soy sauce and sugar.

The pot with meat will need to be covered with a smaller lid, using it as oppression, put some kind of weight on top. It is necessary to completely immerse the meat in the broth and boil it in this state for four hours.

You will need a clean saucepan to make the noodles. Pour water into it, boil and then pour the noodles into the container. She prepares very quickly - no more than five minutes. After cooking, drain the water and divide the noodles into five equal portions. Take the pan again, add water (1 liter), put on fire. As soon as the water begins to boil, add the lard to the pan and steam for another minute. Then you need to turn off the gas, pour the contents of the pan into plates, add meat and ramen noodles there. Decorating with fresh herbs will be useful here - so the soup will take on a restaurant look. After all these culinary manipulations, you can safely serve an Asian dish on the table.

Tori ramen soup

The main difference from the classic soup is the addition of chicken, not pork, to the dish. However, gourmets are not entirely happy with this combination. Pork is still preferred.

The origin of the recipe for tori ramen is explained by the desire of people to reduce the fat content of the dish. However, Koreans, for example, consider such a substitution inappropriate, since in their understanding it negatively affects the nutritional value of the dish. This recipe is significantly different from the classic way of preparing Korean ramen noodles, because cooking this dish is much easier and faster. The advantage of this recipe is the fact that the beneficial substances that make up the chicken meat have a more favorable effect on the human body, and the taste and aroma of the chicken will decorate the dish in the best way possible.

To make 4 servings of tori ramen, you will need the following:

• 300 g chicken wings
• 500 g noodles
• 500 g chicken bones
• 20 g grated ginger
• 100 g thick soy sauce
• 1 bunch of fresh herbs (can be dried),
• salt to taste.

Chicken wings and bones should be placed in a saucepan and covered with boiling water. Next, you need to boil over low heat for about half an hour. After that, remove the meat from the broth and place in 4 equal portion containers. The broth will have to be cleaned of impurities, pour soy sauce into it, add finely chopped ginger and salt. Steam it for some time over low heat.

Boil the noodles for about 5 minutes, then put them in a colander and put them in bowls with meat portions. The noodles and meat are poured with broth.

When serving, sprinkle with finely chopped onions. Ramen with chicken ready to eat.

Ramen soup is a soup based on a rich broth, usually meat, with wheat noodles and a variety of ingredients. Hearty, flavorful and inexpensive instant soup is a must in the daily Japanese home meal and on the menus of most Asian restaurants.

Noodle soup has long been widespread in Asia: in Central Asian cuisine it is called lagman, in Chinese - lamen, in Japanese - ramen. It came to Japan from China only 100 years ago, but with the invention of instant noodles in 1954, it got a rebirth and from Japan spread throughout the world.

Today there are two approaches to preparing ramen: traditional, in which the meat is cooked for several hours to obtain a rich concentrated broth, and modern, in which the soup is prepared in a matter of minutes without losing the satiety, taste and aroma. The review presents recipes from both approaches.

There is no single canon for making ramen, as, for example, there is no standard for Russian pies. We put a variety of fillings in the pies, and the Japanese chef fills the broth with noodles with different ingredients - both ordinary and exotic. Japanese specialty restaurants are actively experimenting with fillings and seasonings, developing their own specialty ramen.

It is better to undercooked noodles for ramen - remove from heat 1 minute earlier than indicated on the package. Then, when it is laid out in bowls and poured over with boiling broth, it will "reach".

How to make ramen soup - 15 varieties

The classic ramen soup recipe is the basis from which all countless variations of the popular Japanese-Chinese dish are derived. Knowing this foundation, you can experiment with different ingredients and make your own unique recipes for ramen.

Ingredients (5 servings):

• Ramen noodles - 700 g
• Pork - 1 kg
• Pork rendered fat - 30 g
• Soy sauce - 200 g
• Ginger - 30 g
• Cinnamon - 1 g
• Greens - 20 g
• Salt, sugar to taste

Preparation:

Cut the pork into portions, rinse, boil for 30 minutes in a large saucepan, removing the foam. Then remove the meat, and salt the broth and let it settle. Pour the clarified broth into another dish.

Place ginger and cinnamon on the bottom of a clean saucepan, put pork on top, add a little broth. Boil, sweeten, add soy sauce. Press down the meat with a smaller lid with a load, so that it is completely covered with broth - and cook like this for 4 hours.

Boil ramen noodles in a separate saucepan - cook in boiling water for 3-5 minutes. Divide the finished noodles into 5 deep bowls. Boil a liter of water in a saucepan, add the rest of the broth, pork fat and boil for a minute. Then pour the contents into bowls, put the finished pork, garnish with herbs.

A simple instant recipe: Chicken tori ramen cooks in just 5 minutes. Real Japanese style fast food.

Ingredients (1 serving):

• Ramen noodles - 150 g
• Chicken - 100 g
• Soy sauce - 2 tsp
• Carrots - 50 g
• Bulgarian pepper - 50 g
• Garlic - 10 g
• Green onions - 10 g
• Boiled chicken egg - 0.5 pcs.
• Salt to taste

Preparation:

Put in boiling chicken broth: diced chicken, carrots and peppers cut into strips, garlic. Stir, cook for 2 minutes. Then add soy sauce, season with salt, cook for another 2 minutes.

Boil the noodles separately, put on a plate. Pour with broth, add half a boiled egg, garnish with green onions.

This is a light version of the classic recipe. Pork is cooked not 4, but only 0.5 hours, and then quickly fried. It turns out a fragrant and mouth-watering dish.

Ingredients (Serves 2):

• Pork - 200 g
• Noodles - 80 g
• Chicken eggs - 2 pcs.
• Ginger - 20 g
• Garlic - 2 cloves
• Green onions - 40 g
• Soy sauce - 2 tablespoons
• Sugar - 1 tsp

Preparation:

Cut the pork into thin strips, put in a saucepan with cold water, bring to a boil, remove the foam. Coarsely chop the ginger, onion and garlic, add to the meat, cook for half an hour. During this time, boil the noodles and eggs, arrange on plates.

Remove the ingredients from the broth. Put the pork in a frying pan, add sugar and soy sauce, fry for 2 minutes without oil. Place the fried meat in a bowl of noodles, pour over the broth, sprinkle with green onions.

Ramen soup with Demi-Glace sauce and quail eggs

The original recipe from the chef. Traditional French sauce is added to traditional Chinese soup.

Ingredients (1 serving):

• Ramen noodles - 30 g
• Chicken thigh - 50 g
• Veal fillet - 50 g
• Chicken broth - 200 g
• Soy sauce - 20 g
• Demi-glace sauce - 20 g
• Ginger root - 10 g
• Green onions - 10 g
• Garlic - 5 g
• Boiled quail eggs - 2 pcs.
• Sesame - 5 g
• Sesame oil - 3 g

Preparation:

Pour chicken broth into a saucepan, add thinly sliced \u200b\u200bmeat, coarsely chopped ginger, onion and garlic, add soy sauce and Demi-glace sauce. Bring to a boil, cook for 5 minutes. Then remove from the stove and leave to infuse for another 5 minutes.

Put boiled noodles, halves of quail eggs in a plate, sprinkle with sesame seeds. Add meat from a saucepan, pour broth, sprinkle with green onions, add sesame oil.

Sesame oil will give an unusual aroma, but it is important not to overdo it with it - it is very concentrated.

Chashu is a specially cooked pork that the Japanese traditionally use in ramen soup. But this juicy meat is perfect both as a second portion dish and as a cold appetizer.

Ingredients (Serves 4):

• Ramen noodles - 400 g
• Pork belly or neck - 1 kg
• Soy sauce - 100 ml
• Vegetable oil - 3 tablespoons
• Sake (can be replaced with vodka) - 4 tablespoons
• Ginger - 30 g
• Green onions - 50 g
• Peking cabbage - 150 g
• Garlic - 4-5 teeth.
• Sugar - 1 tsp
• Chicken eggs - 4 pcs.

Preparation:

Cut the pork brisket into slices, roll into rolls and pull with a thread to keep its shape. If the neck is being prepared (not the brisket), then cut it into 4 steaks.

Heat vegetable oil in a saucepan or deep frying pan and fry the pork until golden brown. Pour boiling water over the meat completely, remove the foam. Add ginger, onion, garlic, soy sauce, vodka, sugar. Bring to a boil, skimming off the foam. Cover the dishes with a lid and leave to simmer over the smallest heat: steaks - 50 minutes, rolls - 2 hours. Then turn off the heat and leave the pork in the broth until it cools.

Boil noodles and eggs, arrange on plates. Add cooked chaff, pour broth, garnish with shredded cabbage and onions.

An easy recipe for novice cooks. Egg noodles can be bought ready-made or cooked on your own.

Ingredients (Serves 2):

• Pork - 200 g or 1 chicken leg
• Egg noodles - 200 g
• Chicken egg - 2 pcs.
• Bulb onions - 1 pc.
• Soy sauce - 1 tbsp
• Garlic - 2 teeth
• Sugar - 1 tsp
• Sesame oil - 1 tsp
• Ginger, green onions to taste

Preparation:

Coarsely chop the onion, put in a saucepan, add meat, pour 2 liters of water. Bring to a boil and cook: leg - 40 minutes, pork - 1-1.5 hours. Then remove the meat and strain the broth. Add salt and pepper to taste, sesame oil to the refined broth.

Heat a frying pan with vegetable oil. Add chopped garlic, fry. Add cuts of meat, sugar, soy sauce, fry over medium heat for 2-3 minutes.

Boil noodles and eggs, arrange on plates. Add meat, broth, sprinkle with green onions.

Vegetarian water soup with vegetables and mushrooms. Non-vegetarians can cook it in meat or fish broth, add shrimp, fish, meat or eggs.

Ingredients (Serves 2):

• Dry Shiitaki mushrooms - 2 handfuls
• Noodles - 1 bunch
• Zucchini - 100 g
• Bulgarian pepper - 1/2 tsp
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Soy sauce - 5 tbsp
• Hot peppers, ginger, herbs to taste
• Shrimp - optional

Preparation:

Pour boiling water over dry mushrooms and leave to soak for 2 hours.

In the absence of dry shiitake, you can take fresh oyster mushrooms or mushrooms. Naturally, you do not need to soak them.

Pour a liter of water into a saucepan, put mushrooms, bring to a boil, cook for 15 minutes.

Cut the zucchini into cubes, peppers, carrots and onions into strips. Fry in vegetable oil for 5 minutes. Add 3 tbsp. spoons of soy sauce, ginger (dry or fresh), hot pepper to taste. Put the whole roast to the mushrooms, cook for 5 minutes. Add noodles and chopped herbs, cook for another 5 minutes.

Add 2 tablespoons to the finished soup. spoons of soy sauce, sprinkle with herbs, add shrimp or pieces of fish, chicken if desired.

A simple instant recipe. Great for students and singles.

Ingredients (1 serving):

• Pork - 150 g
• Chicken broth - 200 ml
• Dry fish broth "Dasi" (optional) - 0.5 tsp
• Boiled chicken egg - 1 pc.
• Carrots - 50 g
• Green onions - 50 g
• Soy sauce - 30 ml
• Egg noodles - 100 g

Preparation:

Fry the meat until golden brown. Cut the finished piece into thin plates.

Pour chicken broth, Dasi, soy sauce into a saucepan, add carrots and onions, mix. Simmer for 5 minutes.

Boil the noodles, put on a plate, pour over the broth. Add meat, egg halves, garnish with green onions and nori leaves (optional).

Option with inimitable aromas of ginger, sweet pea and coriander.

Ingredients (servings 3):

• Pork (minced meat) - 500 g
• Chicken broth - 1 l
• Noodles - 200 g
• Soy sauce - 1 tbsp
• Ginger root - 20 g
• Garlic - 2 teeth
• Carrots - 1 pc.
• Green onions - 50 g
• Coriander leaves - 1/3 cup
• Snow peas - 100 g
• Chili pepper - 1 pc.

Preparation:

Mix the minced pork with crushed garlic and grated ginger. Season with salt, pepper, and make small balls.

Boil 3 cups of water (750 ml) in a saucepan. Add soy sauce, chopped garlic and ginger, meatballs and cook for 5 minutes. Add carrots (cut into strips), snow peas (cut lengthwise), noodles and cook for 2-3 minutes until noodles are done.

Sprinkle the prepared soup in bowls with green onions, coriander, chili.

The recipe is based on a rich chicken broth. Shoyu ramen is a soup that uses soy sauce instead of salt.

Ingredients (Serves 2):

• Chicken legs - 2 pcs.
• Egg noodles - 200 g
• Chicken eggs - 2 pcs.
• Soy sauce - 1 tbsp
• Carrots - 50 g
• Celery - 2 stalks
• Bulb onions - 1 pc.

Preparation:

Pour 1 liter of water into a saucepan, put the chicken legs, bring to a boil, remove the foam. Put whole carrots, onions and celery, cook for 1 hour over low heat.

Boil the noodles, put on a plate. Pour in broth, add soy sauce, halves of eggs, chopped chicken, chopped onions.

In this variation, the pork is fried with ginger and onion, without sugar, as in many traditional recipes.

Ingredients (Serves 2):

• Pork - 250 g
• Chicken broth - 1.5 l
• Egg noodles - 120 g
• Ginger root - 30 g
• Soy sauce - 1 tbsp
• Carrots - 1 pc.
• Chicken eggs - 2 pcs.
• Radish - 2 pcs.
• Green onions, cilantro to taste

Preparation:

Chop pork, salt, pepper, fry in a saucepan until tender. Add chopped ginger and onion, sauté for 1-2 minutes. Pour in broth, bring to a boil.

Add noodles, cook until tender. Add soy sauce, chopped carrots and radishes. Pour into bowls, garnish with herbs and halved eggs.

A complex recipe from professionals.

Ingredients (servings 3):

• Small soup chicken - 1 pc.
• Ramen noodles - 400 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Chicken eggs - 6 pcs.
• Green onions - 50 g
• Soy or Bean Sprouts - 200 g
• Miso pasta - 2 tablespoons
• Soy sauce - 100 ml
• White wine - 50 ml
• Sugar - 0.5 tsp

Preparation:

Cut the chicken into large pieces, add 3 liters of water, bring to a boil, remove the foam. Season with salt, add onion and carrots, cut in half. Cook for 4 hours over low heat. Strain the finished broth. Separate the chicken meat from the bones.

Boil eggs for 7 minutes, cool under running water for 3 minutes, peel. Pour white wine, soy sauce into a ziplock bag with a fastener, add sugar, put eggs and leave for 3-4 hours.

Pour 1.2 liters of broth into a saucepan, add miso paste, stir. Bring to a boil over low heat. Use the remaining broth in other dishes.

Boil the noodles separately, undercooking for 1 minute, spread over deep bowls. Add chicken pieces, finely chopped onion, sprouts. Pour over the boiling broth, add the egg halves and serve immediately.

Original vegetarian soup.

Ingredients (Serves 2):

• Fresh mushrooms - 300 g
• Egg noodles - 240 g
• Cheese - 100 g
• Soy sauce - 3 tablespoons
• Olive oil - 2 tablespoons
• Leeks - 2 stalks
• Salt, pepper to taste

Preparation:

Pour 2 liters of water into a saucepan, add mushrooms, chopped cheese, bring to a boil. Reduce heat, simmer for 15 minutes. Strain the broth, add soy sauce.

In a saucepan, sauté the leeks, add the mushrooms, fry for 10 minutes. Add broth and bring to a boil.

Add pre-boiled noodles to the broth, heat well. Pour the finished soup into bowls, garnish with chopped green onions.

Diet soup with vegetables and seafood in a hurry.

Ingredients (1 serving):

• Mixed vegetables: chopped carrots, onions, white cabbage - 20 g
• Broccoli - 20 g
• Cauliflower - 20 g
• Mini corn - 15 g
• Seafood cocktail - 30 g
• Black salmon - 10 g
• Scallop - 10 g
• Boiled chicken egg - 20 g
• Ramen noodles - 40 g
• Miso broth - 150 g

Preparation:

Fry vegetables until half cooked. Add broccoli, cauliflower and mini corn, sauté for 30 seconds. Add seafood and fry for another minute. Then pour in the miso broth and bring to a boil.

Boil the noodles separately, put in a deep bowl. Pour boiling broth with ingredients, garnish with egg wedges.

Exotic soup in 10 minutes. Mirin - Japanese rice wine - can be substituted with sweetened white wine or dry sherry.

Ingredients (1 serving):

• Strong meat broth without salt and spices - 200 g
• Champignons - 15 g
• Ramen noodles - 40 g
• Carrots - 10 g
• Leek (white part) - 15 g
• Soy sauce - 15 g
• Sesame oil - a few drops
• Mirin - 10 g
• Pickled bamboo - 10 g
• Spinach - 10 g
• Zucchini - 15 g

Preparation:

Cut vegetables and mushrooms into pieces that are convenient to take with chopsticks. Bring the meat broth to a boil, add noodles and carrots, cook for 5 minutes. Add mushrooms, pickled bamboo, and after a minute - spinach, leek and zucchini.

After 1-2 minutes add mirin, soy sauce and sesame oil.

You can add chicken fillet, a slice of omelet or other ingredients to your taste in the finished soup.

Recipe: Ramen

Ramen was originally prepared in China, and in Japan the noodles were known as Chuka-soba, which means Chinese noodles. The Japanese began to cook it in the 10s of the twentieth century, around this time, Chinese cuisine began to attract more and more attention. Ramen, the recipe for its preparation has survived to this day. It is a favorite, and most importantly, a simple dish of all Koreans.

In addition to noodles, you can add soy, onions, mushrooms and other vegetables, as well as shrimp, eggs and many other products at the discretion of the cook. Most often, ramen is consumed with kimchi. It gives a more refined taste. Some people never make ramen without kimchi. This proves once again that these two products work together perfectly. These easy-to-cook noodles with spicy and aromatic broth are a staple Korean dish. Statistics show that the consumption of this favorite of the Japanese is eighty packs per Korean per year. Therefore, Korea has always been the main leader and ranked first among the rest of the world in the consumption of instant noodles.

How to make ramen?

For this we need:

Ramen: delicious noodle recipe

Preparing the broth. It is made on the basis of a cube with which the noodles are poured and left until cooked. After that, add sesame oil, green onions, soy sauce. So how do you make original ramen? Remember! The main thing is the broth, not the noodles, as many think.

• It should be rich. You need to cook it for two and a half or better three hours, although many cook for an hour and a half and say that this is enough. Take, for example, broth from ham or whole chicken, and instead of chicken, you can take pork or beef, but always with bones.
• Onions and garlic, one head.
• Celery.
• Carrot.
• Salt and black pepper.
• Soy sauce - one teaspoon.
• Soybean oil - one tablespoon.
• A cube of broth, in our case chicken.
• Water.

The noodles are taken fresh, but not dried. It is added to the broth strained through cheesecloth, then cooked and mixed, for about two or three minutes. They usually add to the finished ramen:

Cooking ramen, the recipe for which is very simple, quickly, and the deliciousness turns out to be indescribable. I think this is one of the most unique dishes that humans have invented. I recommend to all readers to try to cook this dish, or just feast on the ready-made one. I assure you you will not be disappointed. Ramen, the recipe of which is different everywhere, choose to your taste. Treat your friends, family and friends with this extraordinarily delicious dish. Enjoy your meal!