Tasty Ramen Noodles

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How are you guys doing? It is so hot outside today! Summer in DC area is scorching hot. I was knocked out after eating the leftover ramen from last night’s post so I dozed off. To cut the story short, I decided to share with you my ramen recipe. I’ve been posting ramen photos on Instagram all in different angles each time and I haven’t given you the recipe. Not fair. 🙂 So, I will keep this short and write later whatever it is that I have to add when I remember it. But don’t worry the recipe will not be compromised with my ramen hangover.

I need to tell you this first: If you want a tasty ramen broth: you need two kinds of broth! TIP#1: The first broth is the shrimp broth which is the secret to this recipe. You might be wondering why shrimp? When ramen is mostly red meat or chicken? The reason is simple it’s super tasty. Also, I love bottom feeders because in the food chain they are the least to contain mercury. The more a marine life is on top of the food chain, the more likely it is to contain mercury. Most ramens use store bought chicken broth but do you know that a lot of store-bought broth conceal their most important ingredient? I don’t like that. I like to take control of what’s in my food. My husband and I try our best to eat healthy and mostly organic whenever they are available and whenever they are affordable.

I use turkey meat for the second broth. Chicken is good too! I use about 1/2 lb of turkey breast and boil it in 2-3 quarts of filtered/tap water in a 4-quart pot or larger. Boil the broth for 20 minutes or until the flavor comes out. Immediately throw in the ginger, garlic, soy sauce, mirin, sesame oil, and shiitake mushrooms so the meat absorbs the taste of the spices. Remove the floating scums and add pink Himalayan sea salt or regular salt and black pepper. We love spicy soups so I add 1/4 tsp of chili flakes but if you don’t like spicy food just omit the chili flakes from the recipe. When the meat is fully cooked, take it out and slice it into thin pieces on your chopping board, set them on a large plate along with the sliced jalapenos and green onions/scallions for garnish. Don’t forget the 15 shrimps you have set aside, throw it in the boiling broth and wait until the shrimps turn pink and cooked just right. This takes about a minute or less so watch it closely. You want the shrimps to be soft because it will continue cooking in the broth.

NOTE: The amount of the broth and the noodles are depending on how strong you want the taste to be and how hungry you are. For us, I use six rings of ramen noodles, that is about 4oz of vegetarian ramen noodles and 3 quarts of broth with the shrimp and the turkey broths combined.

Method #1: I peel the shrimps and boil the shells for 15 minutes on medium-high heat. It will spill when it boils so make sure you remove the cover before the boiling point or you will waste some of the broth. Then, I take at least 15 shrimps and set them aside for later use in the soup. After 15 minutes, strain the shrimp broth by using a large strainer and a deep bowl. For me, to cut some time, I strain it on top of my turkey broth. The rest of the shrimps that I will not use for this broth will go to the freezer. I use it for shrimp scampi pasta or broccoli and shrimp stir fry.

NOTE: You can fry the turkey breasts in grapeseed oil or olive oil prior to boiling it for the broth. I don’t recommend this here because we avoid frying. BUT you can definitely do that if you prefer because it tastes really good especially with the skin on. 😉

TIP #2: Just shiitake and shrimp broth. Sometimes you need a shortcut. You don’t have to use 2 broths every time. Neither do I always have turkey in the fridge. Especially when the kitchen is full of baked stuff here and there along with dirty dishes and I just have no time after a long day.

A simpler Method #2: Boil 1 lb shiitake mushrooms, 1/2lb sliced thinly and 1/2 lb whole shiitake with garlic, ginger, sesame oil, low sodium soy sauce, and some mirin sauce with 1 tsp of butter for 15 minutes at least. I don’t have a standard for the amount of soy sauce and mirin because I depend on taste testing all the time. However, for this post, I will give the exact measurements below. Then, like I mentioned above, I separately boil the 1/2 lb shrimp shells in a smaller saucepan with 5 cups of filtered/tap water for 15 minutes in the medium-high heat. Remove floating scums. When it’s done I mix the shrimp broth to the shiitake broth (shells strained/removed) and then add the 15 peeled shrimps until it is just cooked. You will know this because over cooked shrimps will curl up but shrimps that are cooked just right are pink and plump. This takes 2 minutes or less. Turn the heat off. Slice some jalapenos and scallions for garnish and set aside. This one is easier and I love it! The taste is still similar!

The Eggs: Meanwhile, as you are making the broth, whether you have chosen TIP #1 or TIP #2, boil 2 eggs for 5-7 minutes in high heat. See, when you boil the eggs make sure to cover them entirely with water meaning no part sticking out so that even if you forget to put on the lid (like me), it will cook evenly. Your goal is to make soft boiled eggs. This means the yolk is slightly runny or soft while the outer layer is cooked just right. That is if you want the eggs to look like the ones in the photo. I understand the differences in stoves, I use gas, so if you are using electric just try with your most comfortable setting.

The Garnish: Put the noodles in an empty bowl first then pour the broth on top. For the garnish, add scallions, jalapeno slices and the shiitakes from the broth plus some sliced turkey breast. If you fancy adding more color, add some shrimps that are already in the broth. Arrange them on top as you please. Finally, add the soft boiled eggs.

The Egg Noodles: For this post, I will tell you a shortcut: Buy organic vegetarian/egg noodles. If you can’t find one go to an Asian Supermarket and choose vegetarian egg noodles, fresh or dry it doesn’t matter. It must be thin but not too thin and must be very curly.
Method: Put 6 rings or 4oz dry or fresh egg noodles in a saucepan and cover with water. When it starts boiling lower heat to a simmer for a minute and immediately drain using a large strainer on your sink. Make sure to cook the noodles after you finished making the broth because it cooks so fast that you can make it right before serving. If you make it in advance it will dry out or become soggy. I usually make mine from scratch but sometimes it’s really painstaking when you have to make everything from scratch. If you do that then I salute to you because, for me, I honestly do not have 5 hours to spend in one ramen dish by making everything from scratch. If you have the time, by all means, do it because homemade is always the best! I will share the egg noodle recipe here soon. This recipe will yield 2 or more servings.

Note: This is a super flexible recipe so have fun with it! Please leave a comment or like after trying this recipe. I believe that there is always a room for improvement! Love your body! Much love and have a great day.

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Ingredients:

TIP #1 Turkey and shrimp broth
1/2 lb shrimps (boil shrimp shells only) – yields 4 cups shrimp broth
15 shrimps, peeled
2 turkey breasts – boil in 2 quarts of water with spices (See TIP#1)
1 tsp pink Himalayan sea salt
1/4 tsp black pepper
2 tsp sesame oil
2-inch fresh ginger, crushed
8 cloves fresh garlic, crushed
3 tbsp low sodium soy sauce
2 tbsp mirin
1/2 lb shiitake mushrooms – half sliced, half whole
1/4 tsp red chili flakes (optional)
2 eggs – soft boiled
1/2 cup scallions
1 jalapeno, sliced
1 4 oz ramen noodles

TIP #2Shiitake and shrimp broth with butter
1/2 lb shrimps (boil shrimp shells only) – yields 4 cups shrimp broth
15 shrimps, peeled
1 lb shiitake mushrooms – 1/2 sliced, half whole
1 tsp pink Himalayan sea salt
1/4 tsp black pepper
2 tsp sesame oil
2-inch fresh ginger, crushed
8 cloves fresh garlic, crushed
3 tbsp low sodium soy sauce
2 tbsp mirin
1/4 tsp red chili flakes (optional)
2 eggs – soft boiled
1/2 cup scallions
1 jalapeno, sliced
1 4 oz ramen noodles

Method:

  1. For TIP #1, boil 1/2 lb turkey breasts in one 4-quart pot using 2 quarts of filtered/tap water. Throw in the shiitake mushrooms, garlic, and ginger. Remove floating scums.
    If you are using TIP #2 you will only boil shiitake mushrooms (sliced/wholes), ginger, garlic, soy sauce, mirin, sesame oil, 1 tbsp butter, pepper and salt for 15-20 minutes.
  2. Peel the 1/2 lb shrimps and boil the shells in another pot with 5 cups of water for 15 minutes. Take 15 peeled shrimps and freeze the rest for the next meal. It will yield at least 4 cups of shrimp broth.
  3. When the turkey is fully cooked take it out and slice thinly. Put on a plate and set aside. Slice scallions and jalapenos and put on the same plate.
  4. Using a strainer/sieve, strain the shrimp broth and add to the turkey/shiitake broth. Lower fire to a simmer. Boil for 5 minutes and add the 15 shrimps. when shrimps turn pink, turn off the stove and remove from heat.
  5. In another pot put ramen noodles and cover with water. Once it starts boiling check for tenderness. Don’t let become soggy since it will continue cooking in the ramen broth. Strain the noodles completely. Pour cold water to stop it from cooking.
  6. Put ramen noodles in a deep soup bowl. Pour the broth over, then add the shiitake mushrooms, shrimps, turkey slices, jalapenos and scallions on top. Serve and enjoy!

 

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spiceverse

Hello! My name is Altha. I love to cook and experiment with naturally sourced ingredients. I believe in the power of naturally grown food to heal the mind and body. I believe God made everything perfect. Let's connect!

5 thoughts on “Tasty Ramen Noodles

    1. Always. I somehow need to add more recipes here but life calls me to do my chores everyday. 😀 I hope when you try it you will like it! My apologies, I just saw this comment I am new to blogging still and learning everything little by little. Happy weekend! 🙂

      Like

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