- Preparation time
- 80 mins
- Cooking time
- 45 mins
- 2 people
- Meal course
- Posted by
- Posted on
- May 7, 2016
Preparing Asian soups at home, in a European city, remains a challenge. The veggies in Europe are so different and even those from the Asian markets are a little bit like strawberries in December- supposedly red but something’s not right with them. Not mentioning the variety of seafood. A good thing about Ramen is that the ingredients for it can still be reached or replaced really successfully. I love the tender and crispy pork belly to go with Ramen, but in the below recipe I have replaced it with the good quality bacon which is much easier and much faster to prepare. Not everywhere the Ramen Soups take seaweed, but it accompanies the greens perfectly. Plus, even far away from Asia it still tastes equally great 🙂
One of the best Ramen Soups I have ever had, was in the Samurai Ramen in Hong Kong. It’s a lovely mini bar that fits only 9 guests, but hours of queuing are definitely worth it.
In Munich the best one so far, I have found in the Takumi restaurant. I love how they prepare slow poached eggs over there. Now I always make them at home for our Ramen Soup.
If you like this recipe be sure to Yum It.Yum
- In a large pot place the chicken stock and add 2 shredded garlic cloves, 4 Tbs soy sauce, ginger and Five Spice. Bring to boil.
- In the meantime heat up the olive oil in a small saucepan over medium-low heat. Add the chili flakes and the remaining 4 garlic cloves and fry, stirring, for about 1-2 minutes.
- In a small bowl prepare the soy sauce mixture. Mix 2 Tbs of soy sauce, fried garlic and chili flakes, mirin, rice vinegar, sesame oil and brown sugar. Set aside.
- Cook the ramen noodles according to the instruction on the package and drain well.
- Fry the bacon over high heat for around half a minute on each side. Remove it immediately when the sides start getting crunchy. Do not over-dry it.
- To make slow poached eggs, place them in a pot filled with the warmest tap water possible. Put the pot on the stove over lowest heat and keep the eggs heating that way for around 45 minutes. Do NOT bring the water to boil.
- Place the noodles, bacon and the poached egg in a bowl. Add stripes of seaweed and shredded green onions. Flavor with the soy sauce mixture and fill with the stock. Enjoy!