Japanese style quick noodle soup

Super delicious recipe for today! Japanese style quick noodle soup. It is based on the traditional japanese dish Ramen but a completely express version and a more "walk around the house" elaboration. I have used the ingredients that I had on hand, and that is precisely what this dish is about, to make do with what we have at home and get a healthy and delicious dish for a dinner (as has been my case).

I totally recommend that you avoid the Chinese-style soups that already come in envelopes or packages that are prepared in just 1 minute, because, although many of them are delicious and are a real vice, we should not abuse them because they are not very healthy. They have quite a few chemicals (hence why they are so tasty) and we can try to make much healthier versions to prepare at home.

I always have a good pantry background to cook oriental dishes, but if you don't want to have too many products I recommend the most basic ones: fresh ginger cut into frozen slices, soy sauce, sesame oil, rice of different varieties and noodles of different varieties (rice and wheat), some varieties of seaweed and dried mushrooms.

Japanese style quick noodle soup

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Japanese style quick noodle soup. It is based on the traditional japanese dish Ramen but a completely express version and a more "walk around the house" elaboration.

• Irene Arcas

• Kitchen: Japanese
• Recipe type: soups
• Rations: 4

• Cooking time: 40M
• Total time: 40M

Ingredients

• 200 g oriental wheat noodles for soup or ramen
• 600 g chicken broth
• 200 g of water
• 50 g soy sauce
• 4 large slices of fresh ginger
• 2 garlic cloves (a little crushed with a knife blade)
• 1/2 tablespoon sesame oil
• a pinch of 5 Chinese spices (optional)
• 1 tablespoon honey
• 1 large tablespoon white miso paste (optional)
• canned cooked corn (1 small can will do)
• turkey breast or ham
• 2 eggs
• Nori seaweed (any crunchy seaweed appetizer that you find in the supermarket is also worth it)

Preparation

1. Put the chicken broth, water, soy, sesame oil, ginger, the 5 Chinese spices, miso, garlic and honey in the glass. We cover the glass.

    

2. We wrap the eggs in plastic wrap and place them in the varoma container. We place the varoma with the eggs on the glass and program 15 minutes, temperature 100º, spoon speed. 

    

3. After 15 minutes, we remove the varoma, place the beaker and reprogram 15 minutes. While our broth continues to cook, we quickly remove the eggs from the varoma, remove the film and place them in a container of cold water to interrupt cooking.

4. We put in a pot 1/2 liter of water to boil with a pinch of salt. When it starts to boil we add our noodles and cook them for 4 minutes. We drain them and reserve them hot.

   We are peeling the eggs and carefully cut them in half (the yolk will be creamy).

5. Plated

   Divide the noodles into 4 individual bowls. Then we distribute the broth among the 4 bowls and we place the rest of the ingredients: the turkey in pieces, the corn, 1/2 egg and the seaweed broken with the hands. Enjoy this platazo !!