Ramen Soup with Udon Noodles

Ramen is a Japanese noodle soup. It was invented by Momofuku Ando who was looking for cheap but decent food for the working class.

The instant packaged ramen noodles that are often a staple food for students are not really healthy as they lack fibre, protein, some vitamins and minerals and last but not least, they have high MSG and salt contents.

But fresh made ramen soups are packed with delicious Asian flavours, vibrant vegetables and meats. It’s comforting and can be customized to your taste. There are at least 5 varieties of ramen.

My recipe is based on the Shoyu Ramen type which is usually made with regular thin or curly ramen noodles (but this time I used udon noodles which are thicker), stock (chicken, meat, fish or vegetable) topped with vegetables, sliced meats and boiled eggs.

My version of the recipe is an easy and quick one.

Ingredients

• 150 g of dried Ramen or Udon noodles, cooked as directed on the package
• 2 hard boiled eggs, sliced in two
• 750 ml of broth (chicken, meat or vegetable), store bought or homemade + cooked meats if any
• Vegetables : 2 carrots, 2 bok choys - a handful of each: spinach, mushrooms (preferably shiitake) spring onions, all sliced or chopped
• Flavourings and seasonings: 1 tbsp of sesame oil, 1 tbsp of chopped ginger, 1 tbsp of minced garlic, 1 tbsp of mirin, 2 or 3 tbsp of soy sauce, black pepper to taste; salt only if needed o
• Optional: fresh Chili or flakes upon serving

Method