Noodle soup ramen style
The weather was lovely today despite storm and rain warnings. We went to the beach for a lovely pub lunch, a bit extravagant as it takes a little time to get there but it is not often the weather is this lovely. For dinner I didn’t really want something warm, but i didn’t want a cold dinner either. I decided to do something in between and decided to make noodle soup. I have never tried this before as I know that the stock is so important and I wanted to get the flavour right and it did work out quite well. I did it ramen style and served it with a variation of toppings.
If you have time it is worth curing the chicken breast for 24 hours in salt and sugar. It changes the texture of the meat and it adds flavour.
Noodle soup ramen style
Preparation time 15 minutes
Cooking time 20 minutes
Serves 2
Ingredients
- 2 nests of egg noodles
- 2.5 dl or just more than 1 cup of vegetable stock
- 2.5 dl or just more than 1 cup of beef stock
- 1 tbsp white wine vinegar
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp shaoxing wine
- 1 tsp agave nectar or 2 tsp sugar
- salt to taste
Garnish
- 2 boiled eggs
- 1 chicken breast
- a good handful of kale
- runner beans
- 3 sliced spring onions
- chopped pickle ginger
- grated golden beetroot
- pickle kholrabi
- black sesame seeds
Start by preparing the garnish. slice the chicken breast and steam it until just cooked through.
Cured chicken 
Steamed, cured chicken 
Take the kale off the stalks and trim the runner beans. Boil the eggs with the kale and the runner beans for for 6 minutes and the cool under running cold water. Squeeze the water out of the kale and set aside until ready to use.
Slice the spring onion, roughly chop up the ginger and set aside. Add 1 ½ tsp of sugar and ½ tsp of salt to some vinegar. Cut the kholrabi julienne and place in the vinegar mixture for a quick pickle. Cut the eggs in half.
Start with the broth, mix the vegetable and the beef broth. Add the vinegar, soy sauce, agave nectar, shaoxing wine and soy sauce. Bring to the boil and let boil for a few minutes. Skim the stock if necessary and taste, add more of anything if needed and use more salt of needed. The broth will have body and be flavoursome. Set aside and cook the noodles.
The noodles should be al dente but just cooked through. Rinse under cold water, let drain and place in a bowl.
Start to add the garnish, grate the beetroot and then gently add the stock and finish it off with a sprinkle of black sesame seeds before serving.
It was a very filling but still light dinner, I loved the kale and the addition of pickle ginger, it is a great way to use lots of allotment vegetables and to make a soup that is not piping hot.
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