Since transplant, I've been craving ramen soup. The instant kind is full of stuff that I would need a Chemistry degree to understand. In other words, completely unhealthy. I steer clear of the stuff. It's just sodium and empty calories. But my cravings were getting so strong (and it didn't help that my sister loves it, so I was smelling it all the time). I finally decided to succumb to my craving. I made my own version of ramen soup. And I must say, it's pretty tasty. Much better than the instant stuff. And smart me, I took notes while making it.
Ramen Soup
18 oz Chicken Stock
6 oz Water
1" Piece of Fresh Ginger, finely shredded
2 Cloves Garlic, finely chopped
1 Bundle Japanese Udon Noodles (I use Tomoshiraga Somen Noodles)
2 Carrots, Sliced
2 Celery Sticks, Sliced
8oz mushrooms, chopped
3 Scallions, chopped
Salt and Pepper to taste
Optional:
2 cups Cooked Chicken, Shredded
1 can Bamboo Shoots, drained
1 can Water Chestnuts, drained
1 Egg, boiled or whisked
1. Put the Chicken Stock, Water, Ginger, Garlic, and Scallions in a pot and bring to a boil. Simmer for about 5 minutes.
2. Add Carrots, Celery, Mushrooms, Chicken, and Udon Noodles. Bring back to a boil. Simmer for amount of time needed to cook noodles.
3. 3 minutes before the Noodles are done add the Bamboo Shoots, Water Chestnuts and whisked Egg (whisk as you slowly pour the egg into the soup).
4. Remove from heat and add sliced boiled Egg at this stage.
5. Salt and Pepper to taste. Enjoy out of the pot or in a nice large bowl.
Note:
Can add any veggies you like. I tend to change mine every time I make Ramen Soup.
Can use pork, beef, or shrimp in place of Chicken.
If you like this soup, consider donating to my transplant fund. It covers ongoing expenses.
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