Homemade Ramen Noodle Soup

No named style

jamiegeller.com · 2016 · 3 / 3 Servings

Against 492 ramen recipes

Names no style, and its parts match none closely.

What's in it

11 parts read from its 17 ingredient lines and its title.

Broth base: Beef “7 cups os water (if creating a non-vegetarian soup use chicken or beef stock)”
Tare and seasoning: Soy sauce (shoyu) “3 tablespoons soy sauce”
Miso “3 tablespoons white miso paste”
Noodles: Ramen noodles, kind not stated “Homemade ramen noodles”
Toppings: Chicken “Meat options: shredded chicken breast (shredded brisket, thin sliced stake, or any leftover you have)”
Beef “Meat options: shredded chicken breast (shredded brisket, thin sliced stake, or any leftover you have)”
Boiled or soft egg “1 hardboiled egg (cooked for 5-7 minutes)”
Scallion or negi “3 scallions (green part only, chopped)”
Mushrooms (shiitake, enoki, shimeji) “2 shiitake mushrooms (sliced)”
Tofu “6 oz. firm tofu (cut in to cubes, mix with 1 tsp of corn starch and fry in a pan until crispy)”
How it is served: Served in soup named in the title

1 tablespoon canola oil
2 sweet onions (thinly sliced)
5 garlic cloves (minced)
3 tablespoon fresh ginger
2 shiitake mushrooms (sliced)
7 cups os water (if creating a non-vegetarian soup use chicken or beef stock)
3 tablespoons soy sauce
3 tablespoons white miso paste
1 teaspoon honey
Pinch cayenne pepper
5 shitake mushrooms (slice thin and crisp on a frying pan)
1 hardboiled egg (cooked for 5-7 minutes)
3 scallions (green part only, chopped)
6 oz. firm tofu (cut in to cubes, mix with 1 tsp of corn starch and fry in a pan until crispy)
Homemade ramen noodles
Optional: snap peas (carrot julienne, and baby bock choy)
Meat options: shredded chicken breast (shredded brisket, thin sliced stake, or any leftover you have)