Asians > Japanese > Ramen

Toyomansi Ramen Recipe

Ingredients with Measurements:
- 4 packs of ramen noodles
- 4 cups of chicken broth
- 1/4 cup of soy sauce
- 1/4 cup of calamansi juice
- 1 tablespoon of minced garlic
- 1 tablespoon of grated ginger
- 1 tablespoon of vegetable oil
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced carrots
- 1/2 cup of sliced green onions
- 2 boiled eggs, sliced
- 1/4 cup of chopped cilantro

Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Chef's knife
- Cutting board

Step-by-step instructions:

1. Cook the ramen noodles according to package instructions. Drain and set aside.

2. In a large pot, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger and sauté for 1 minute.

3. Add the sliced shiitake mushrooms and sliced carrots and sauté for 3-4 minutes, or until the vegetables are tender.

4. Pour in the chicken broth, soy sauce, and calamansi juice. Bring the mixture to a boil.

5. Add the cooked ramen noodles and sliced green onions to the pot. Stir to combine.

6. Reduce the heat to low and let the soup simmer for 5-7 minutes.

7. Ladle the soup into bowls and top with sliced boiled eggs and chopped cilantro.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings

Nutritional information:
Calories per serving: 350
Fat: 9g
Carbohydrates: 54g
Protein: 14g

Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or beef broth.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Calamansi juice can be substituted with lime juice or lemon juice.

Variations:
- Add sliced chicken or pork for a meatier version.
- Add sliced tofu for a vegetarian version.
- Add chili flakes or hot sauce for a spicier version.

Tips and tricks:
- To make the boiled eggs, place eggs in a pot and cover with cold water. Bring the water to a boil, then turn off the heat and let the eggs sit in the hot water for 7 minutes. Drain and rinse with cold water before slicing.
- For a richer broth, add a tablespoon of miso paste to the soup.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in a large bowl and garnish with sliced green onions and chopped cilantro.

Garnishes:
Sliced green onions and chopped cilantro

Pairings:
Serve with a side of steamed rice or a side salad.

Suggested side dishes:
Steamed rice or a side salad

Troubleshooting advice:
- If the soup is too salty, add a splash of water or more chicken broth to dilute the saltiness.
- If the soup is too sour, add a pinch of sugar to balance out the acidity.

Food safety advice:
Make sure to cook the ramen noodles and boil the eggs thoroughly to avoid any risk of foodborne illness.

Food history:
Ramen is a Japanese dish that originated in China. It is a noodle soup dish that is typically made with a meat or fish-based broth and topped with various ingredients such as sliced meat, vegetables, and eggs.

Flavor profiles:
The soup has a savory and slightly tangy flavor from the soy sauce and calamansi juice. The shiitake mushrooms and carrots add a subtle sweetness to the dish.

Serving suggestions:
Serve the soup hot and enjoy as a comforting and satisfying meal.

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Region: Japanese

Taste: Tangy, Umami, Savory, Spicy, Sour