Ramen Noodle Soup
- Ready in: 40 minutes
- Serves: 4
- Complexity: easy
- kcal: 97
- FOR THE STOCK:--
- 3 cups chicken stock
- 2 cups water
- 3 cloves garlic
- 4 tbsp soy sauce
- 1 tbsp SIDS HOT WORCESTER SAUCE
- ½ tsp 5 spice powder
- 1 tsp caster sugar
- 2 slices root ginger
- FOR THE TOPPING:--
- 375 g ramen noodles
- 400 g pork or chicken, sliced
- 50 g baby spinach leaves
- 2 boiled eggs, peeled & halved
- FOR THE GARNISH:--
- 1 sheet sliced nori seaweed paper 50/5 mm
- spring onions, sliced
- bean sprouts
Slice the meat into bite sized pieces and marinate in 1 clove of chopped garlic, soy sauce and sesame oil. Stirfry for 20 seconds then pour into a bowl. Cook ramen noodles for 5 minutes then strain.
In a stockpot, put stock, garlic, (halved) soy sauce, SIDS HOT WORCESTER SAUCE, ginger and 5 spice then boil and simmer for 5 minutes. Season to taste.
Divide noodles into 4 soup bowls placing the meat on top along with sprouts, spinach and ½ egg each.
Bring the stock to boil again then divide into the bowls. Sprinkle with toppings, allowing the spinach to wilt slightly before serving.
Don't forget to slurp the noodles!
History: By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand pulled), a few toppings and a broth flavoured with salt and pork bones. Many Chinese living in Japan also pulled portable food stalls, selling ramen and gyōza dumplings to workers. By the mid 1900s, these stalls used a type of a musical horn called a charumera (from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out. After World War II, cheap flour imported from the United States swept the Japanese market. At the same time, millions of Japanese troops had returned from China and continental East Asia from their posts in the Second Sino-Japanese War. Many of these returnees had become familiar with Chinese cuisine and subsequently set up Chinese restaurants across Japan. Eating ramen, while popular, was still a special occasion that required going out. In 1958, instant noodles were invented by Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods. Named the greatest Japanese invention of the 20th century in a Japanese poll, instant ramen allowed anyone to make an approximation to this dish simply by adding boiling water.