Every where around Asia there are many ways to prepare noodle soup. In Japan for example, noodle soups can be served both hot or cold, and depending on the noodle and side meat they use have different names. I'm sure you already heard about Ramen, Udon and Soba. All of them are traditional Japanese dishes, served with different broths and noodle styles.
Today I will share the recipe we attempt to make Udon noodles at home. We found the original at BBC Goodfood but made a few changes here and there. This recipe serves four (or two very hungry) people.
2 pieces of beef stock (if you use industrialized)
1,5 L of water
3 garlic cloves
4 tbsp soy sauce
1 tsp worsterchire sauce
1/2 tsp chinese five spice
dash of chilli powder
1 tsp white sugar
2 slices of ginger
For the topping:
400g ramen noodles
400g sliced cooked pork or chicken breast (marinate in soy sauce and garlic)
100g baby english spinach leaves
4tbsp corn kernels
2 hard-boiled eggs, peeled and halved
Your favorite Mushrooms
For the garnish:
1 sheet of sliced nori seaweed paper (5cm by 1/2cm each)
sprinkle of sesame seeds
sliced green spring onions (shallots)
1) Slice and fry the pork or chicken in a frypan with 1 clove of chopped garlic, soy sauce and sesame oil.
2) In the pot of boiling water, cook the ramen noodles for 5min then strain. Remember to rinse it with cold water at least to times and strain well.
3) In a stockpot or large saucepan, place the beef stock, fined sliced garlic cloves, soy sauce, worsterchire, ginger, five spice and chilli powder together and bring to boil. Reduce to simmer for 5 min. Taste the stock and adjust to your liking. If it is too salty add some sugar, add more soy if you prefer it saltier.
4) At the bottom of each bowl place the spinach leaves, then add the noodles. After that you can include the broth (which must be very warm).
5) Arrange the meat on top of the noodles, half a boiled egg, and 1tbsp corn kernels for each bowl. Place the nori shavings (1/4 sheet each), spring onions and sesame on top of each soup bowl.
You can easily substitute Udon for Ramen and have a similiar result.