Recipe for Perfect Not-So-Traditional Ramen Noodle Soup

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I still crave ramen noodle soup but don't want all those nasty additives or sodium, therefore I created my own vegan version! This is not going to be as overly salty as the traditional ramen noodle flavor packets at the store. It is well flavored and fresher and has a nice bite to it, but not.

You need The Broth.
Provide cold water.
Use fish sauce.
You need soy sauce.
Provide a bunch of spring onions (around 4), roughly chopped.
You need portobello mushroom, sliced thickly.
You need to prepare garlic cloves, peeled.
Use onion, quartered.
Prepare Chinese Five Spice.
Provide Birdseye chillies, chopped.
You need miso paste.
Prepare chicken carcass.
You need ginger.
Use tomato paste.
You need to prepare Salt.
Provide Pepper.
Prepare Sesame oil.
Provide sugar.
You need The Tea Eggs.
Provide oolong tea leaves (ordinary black tea will also work).
Prepare cinnamon stick.
You need to prepare star anise.
Provide cloves.
You need fennel seeds.
You need to prepare peppercorns.
Use eggs, hard boiled.
Provide The Pickled Beetroot.
You need to prepare vinegar.
Prepare sugar.
Use water.
You need to prepare peppercorns.
Use bay leaves.
Prepare beetroots, boiled.
Provide Noodles.
Prepare nests of vermicelli noodles (more or less to desired quantity).
You need Enough water to fully submerge the nests.
Use Salt.
You need Toppings.
Prepare Nori sheets (optional).
Prepare Sweetcorn.
You need to prepare Greens of some kind (green beans, spring onion, peas).
You need to prepare sliced portobello mushrooms.
Prepare Sesame seeds (optional).
You need to prepare Chicken meat of any kind (cooked).

Short Tips:

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First you need to make your broth. Now this can take a while, so wake up early the day you want to make your soup. You need to lightly fry the spring onions, chillies, onions, garlic, and tomato paste..
Once browned, add in your spices and coat everything with them. Add your carcass and then five litres of water on top, with the rest of your ingredients for the broth. This needs to be brought to a boil and then simmered for a minimum of five hours. Mine went for 8 and had a deeper, more intense flavour..
The Tea Eggs can be prepared whilst the broth is cooking. Hard boil the eggs and then simply add your spices and tea to a pot, then submerge with boiling water. Crack the shells of your eggs but do not peel them! The cracks give a shattered glass effect in the end. Place them in the boiling spice and tea mix and leave there for 30 minutes..
Place the eggs into a glass bowl and strain the tea mixture on top. Leave this to intensify in colour and flavour, in the fridge. Ensure to put cling film on top so no nasty fridge smells enter your delicious tea mix..
Place the vinegar, sugar, water, bay leaves, and peppercorns into a pan and bring to a boil. Once it is scalding hot (that means bubbles have appeared around the edges and it is beginning to bubble in the centre) pour the mixture over your peeled and cooked beetroot and let it come to room temperature. Leave this to pickle all day, until ready to serve. Note: this makes more than I used in the dish and so feel free to not use all of it. It lasts ages in the fridge, too..
So the only elements left are the noodles and toppings. It has been at least five hours since you put on the broth, or longer, so you are going to start your noodles. Cook them according to packet instructions..
Place your chicken in the broth to heat it through, you don't want to overcook it though, as it is already cooked..
Whilst everything is slowly cooking, prepare your toppings. Cook the green beans (you can use spring onions however, which are best raw) and lightly fry your Portobello mushrooms in sesame oil. Once these are cooked, get ready to serve..
Start with the noodles, a generous portion goes into the bowl. Then the chicken (you can shred this if you like) in a neat pile to one side. Pour over the delicious hot broth (strained) and then finally top with anything else. Your eggs halved and to one side, showing the lovely yolks, the beans, sweetcorn, mushrooms and beetroot all in their own space..
Garnish with the nori at one side, sticking out high and sprinkle lightly the sesame seeds over the eggs..
Enjoy your delicious meal, which you have spent all day preparing. It's a small price to pay for this truly delicious, Not-So-Traditional Ramen Noodle Soup!.

Try poaching eggs on top--just til the whites are set. Posted by Erica Lea in Step-by-Step Recipes. Then one day my sisters made traditional ramen from scratch. Add the Sriracha … Kimchi Ramen Noodle Soup- an easy and flavorful Korean inspired soup made with ramen noodles, fresh greens, hard-boiled egg and, of course Even after a good five seconds of trying, I couldn't. I knew it was raining, which meant crazy town in the house, but the details.

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