Ramen Noodle Soup

Name: Ramen Noodle Soup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Asian, Japanese
Ingredients: 454 grams sliced bacon; 2 kilograms chicken wings; 12 dried shiitake mushrooms, rinsed; 8 cloves garlic, smashed; 8 slices thin slices ginger; 8 servings Kosher salt; 59 milliliters reduced-sodium soy sauce; 1 large onion, chopped; 680 grams packages dry or vacuum-packed ramen noodles (flavor packets discarded); 59 milliliters sake or dry sherry; 12 scallions, white and light green parts, chopped; 1 teaspoon sugar; 59 milliliters vegetable oil; 1 teaspoon white peppercorns; 8 servings Assorted toppings (see below)

The recipe Ramen Noodle Soup is ready in approximately 2 hours and is definitely a super dairy free option for lovers of Japanese food. This main course has 1053 calories, 42g of protein, and 63g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for Autumn. Head to the store and pick up sugar, kosher salt, soy sauce, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Heat 3 tablespoons vegetable oil in a large skillet over medium heat.

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Vegetable Oil

Equipment you will use

Frying Pan

Add the garlic, onion and ginger and cook, stirring occasionally, until the onion is dark brown, about 30 minutes.

Ingredients you will need

Garlic

Ginger

Onion

Put the bacon and chicken wings in a Dutch oven and add enough water to cover. Bring to a boil, then reduce the heat to medium and simmer 10 minutes.

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Chicken Wings

Bacon

Water

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Dutch Oven

Drain and wipe the pot clean. Rinse the bacon and wings under cold water, then return to the pot; add 4 quarts water and the dried mushrooms. Bring to a boil, then reduce the heat to medium; add the garlic mixture and gently simmer 1 hour, 15 minutes.

Ingredients you will need

Dried Mushrooms

Garlic

Bacon

Water

Chicken Wings

Equipment you will use

Pot

Strain the broth through a colander into a large bowl, pressing on the solids to extract as much of the liquid as possible. Skim any excess fat from the surface. Measure the broth, adding water if necessary to yield 2 quarts. (The broth can be made up to 4 days ahead; cover and refrigerate.)

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Extract

Broth

Water

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Colander

Bowl

Just before serving, heat the remaining 1 tablespoon vegetable oil and the scallions in a medium skillet over medium heat until the mixture starts sizzling.

Ingredients you will need

Vegetable Oil

Green Onions

Equipment you will use

Frying Pan

Add the sake, soy sauce, 1 1/2 teaspoons salt, the sugar, peppercorns and 1/2 cup water. Simmer, reducing to 1/2 cup, about 5 minutes.

Ingredients you will need

Peppercorns

Soy Sauce

Sugar

Water

Sake

Salt

Bring the broth and the scallion mixture to a simmer in a large saucepan over medium heat.

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Green Onions

Broth

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Sauce Pan

Add the noodles and cook until softened, 1 to 3 minutes. Gently pull the noodles apart with tongs.

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Pasta

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Tongs

Transfer the soup to bowls and top as desired.

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Soup

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Bowl

Toppings Bar

Take your pick: These taste great in just about any combination.

Shredded rotisserie chicken

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Rotisserie Chicken

Sauteed mushrooms

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Mushrooms

Nori strips (seaweed)

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Seaweed

Nori

Shredded kale

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Kale

Cubed firm tofu

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Firm Tofu

Snow peas

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Snow Peas

Toasted sesame seeds

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Sesame Seeds

Sliced radishes

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Radish

Sliced scallions

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Green Onions

Bean sprouts

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Bean Sprouts

Kimchi

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Kimchi

Watercress

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Watercress

Sliced jalapeno

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Jalapeno Pepper

Pickled ginger

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Pickled Ginger

Wasabi paste

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Wasabi Paste

Fried egg

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Egg

Sesame oil

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Sesame Oil

Sriracha

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Sriracha

Roasted squash: Toss cubed butternut or kabocha squash (no need to peel) with olive oil and sprinkle with salt, sugar and red pepper flakes. Roast at 425 degrees F, 30 minutes.

Ingredients you will need

Red Pepper Flakes

Kabocha Squash

Olive Oil

Squash

Sugar

Salt

Sauteed shrimp: Stir-fry peeled deveined shrimp in hot olive oil with minced ginger, chopped scallions and a pinch each of sugar, salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Green Onions

Ginger

Shrimp

Sugar

Roasted pork belly: Put 1 cup each sake and water, 1/2 cup each soy sauce and mirin, and 1/4 cup sugar in a Dutch oven.

Ingredients you will need

Pork Roast

Soy Sauce

Mirin

Sugar

Water

Sake

Equipment you will use

Dutch Oven

Add 2 pounds skinless pork belly, 1 quartered onion, 1/2 head garlic and 4 thin slices ginger. Cover with foil. Roast at 325 degrees F,3 hours; slice.

Ingredients you will need

Pork Belly

Garlic

Ginger

Onion

Equipment you will use

Aluminum Foil

Photograph by Charles Masters

Equipment

Ingredients

Servings:

454grams

sliced bacon 2kilograms

chicken wings 12

dried shiitake mushrooms, rinsed 8cloves

garlic, smashed 8slices

thin slices ginger 8servings

Kosher salt 59milliliters

reduced-sodium soy sauce 1large

onion, chopped 680grams

packages dry or vacuum-packed ramen noodles (flavor packets discarded)59milliliters

sake or dry sherry 12

scallions, white and light green parts, chopped 1teaspoon

sugar 59milliliters

vegetable oil 1teaspoon

white peppercorns 8servings

Assorted toppings (see below)

Recommended wine: Riesling, Sake, Sauvignon Blanc

Ramen Noodles on the menu? Try pairing with Riesling, Sake, and Sauvignon Blanc. Saké is an obvious choice when it comes to Japanese food. If you want to stick to grape wine, though, you might opt for sauvignon blanc or riesling. You could try Forge Cellars Classique Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.