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Hi all
Today I bring to you my Duo guest post all about food 😁
My take on a Homemade Ramen Soup, which is great on its own, with meat,eggs,noodles or pretty much whatever you fancy really.
What makes this recipe great is that a proper broth takes a hell of a long time to cook as it's a slow heating process.
With this recipe we can skip that long wait time and throw it all in a pan and cook away.
I've made this recipe too many times that I have lost count but the missus loves it so it's gotta be done.
I had been using a large saucepan and cooking it on low for 3+ hours. The issue I found is that the gas usage was extremely expensive 😅. However, the longer the soup cooks, the deeper the flavour becomes.
My last attempt I decided to try using a slow cooker set on low heat for 10 hours. The reviews were that this was the best one so far!
The recipe is as follows:
- Chicken stock ( Homemade,dry cubes or jelly cubes) this is entirely up to you. If you do use the small dry cubes, I do put in 3 or 4 to give a lovely fragrance and flavour.
- 1.5 to 2 Litres of water for the stock
- 2 Large Leeks
- 2 Spring Onions
- 2-4 Carrots
- Shitake Mushrooms/ Mushrooms you can get
- Fresh Chilli Pepper
- Dark and Light Soy Sauce
- Mirin
- Miso Paste
- Toasted Sesame Seeds
If you want noodles with this meal, the dry packet noodles are a great, quick and easy addition.
Tear open the pack and throw it in the pot. Add them 20-30 minutes before serving so that the noodles do not soak up all of the soup. It ruins them and they become stodgy.
Start off with getting all of the veggies out and picking the good ones that you want to use.
Make sure to give them all a good wash before using.
Boil the water and add the stock cubes to the pan, mix until all the cubes have melted. If you are using chicken stock you heat it in the pan ready for the veggies.
Cut both ends off the Spring Onions, then cut them up into small pieces.
I usually do the celery a bit chunkier as it is a nice looking veggie that becomes quite easy to eat once cooked.
Cut the mushrooms or cook them whole. This is really the preference of who is going to eat this soup.
I do thin and chunky pieces so that there is a good mix and the spoon doesn't get full of just the one type of veggie.
If you have never cut up a Chilli Pepper, I recommend that you DO NOT TOUCH YOUR EYES after handling these bad boys. The pain is unreal!
Heat level for all eaters varies, so if you like a bit of heat, use one Chilli Pepper cut up into small slices. Remove the seeds before adding to the pot.
If you want more heat include the pepper and seeds. The more you add the hotter this beauty will be.
Time to do the worst part for sure 😅
Peeling the damn carrots!
Chunky chopped carrots have so far been the favourite way of doing these in the soup. It adds a nice colourful veggie to the soup while soaking up the juices of the soup.
Time to add the Soy sauce. I never measure the amount, I just throw it in and hope for the best.
Mirin can be quite strong so don't empty half the bottle like I did first time around 😅
With everything ready and in the pot, you can get the cooking going. Make sure to stir often to stop any burning.
If you try this out please do let me know what you thought.
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