Recipe: Japanese noodle soup for beginners

Exactly a year ago in this place I predicted that we would eat chocolate cake for breakfast. Or well, I didn’t predict that myself, I quoted from the many culinary trend reports that do the rounds at every turn of the year. So please raise your hand now if in 2017 you had breakfast with chocolate cake more often than that one soggy morning after your own birthday party.

Just count. Ah, that’s what I suspected. At home, oatmeal, fried eggs, peanut butter sandwiches and smoothies were also undiminished dominant. Let’s be honest, trend predictions sometimes don’t come true. And this one—chocolate cake is said to be healthy according to scientists because of cocoa’s stimulating effect on our cognitive functions—maybe just a little too good to be true.

That does not alter the fact that a lot of other trends have continued. Like the rise of ramen – in major cities one after the other eateries popped up last year that specialized in this Japanese noodle soup. Such as the discovery of new types of flour – just look on the supermarket shelf to see how many types there are now. And of course vegetables became the new meat – I think I need only the red cabbage steak and the ‘Beet Wellington’ from the Christmas-all kinds of last year.

So much for the culinary evaluation of 2017. Next week we will look ahead to the coming year. What’s in the pot in 2018? In any case, still windows, because we are far from bored with that. Fortunately, windows are not very complicated to make yourself. The base is always stock and noodles. Then you can dress it up however you want.

A great ready-made stock for ramen is Clearspring’s “Noodle Broth” (available at organic stores and online). Purely vegetable and you only have to dilute it with water. But it is also possible with a pot of fond from the ‘regular’ supermarket, a piece of ginger, a dash of mirin and ditto soy sauce. Feel free to use other vegetables for the recipe below. Or add a boiled egg. Or cubes of tofu. Poached chicken. Smoked mackerel. Ramen is not only an extremely satisfying, but also quite a forgiving dish.

Ramen for beginners (2 people)

400 ml mushroom or poultry stock (jar); 3 cm ginger root, cut into matches; 2 – 3 tbsp mirin; 2 – 3 tbsp tamari (or Kikkoman soy sauce); 100 g of ramen (or other noodles); 1 tsp toasted sesame oil; ½ small sweet potato, sliced ​​and then into triangles; a handful of shiitakes or chestnut mushrooms, thinly sliced; a handful of snow peas, halved lengthwise; 2 spring onions, matched; 1/2 sheet nori, cut into thin strips

Bring In a large saucepan, bring the stock to the boil with 200 ml of water. Add the ginger, 2 tablespoons mirin and 2 tablespoons soy sauce and let it steep for 10 minutes.

cook in another pan, the ramen is al dente according to package directions. Rinse the noodles under running cold water, mix in the sesame oil and make nests in two deep bowls.

cook the sweet potato, mushrooms and snow peas in the stock for 2 minutes, scoop them out again with a slotted spoon and divide over the noodles. Taste the stock, season with extra mirin or soy sauce if desired and pour into the bowls.

sprinkle with the spring onion and the strips of nori and grind some pepper over the soup. Slurp right away.

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