Ramen Stone Soup
January 2012
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I know what you're thinking: open up a package of ramen noodles, simmer water and a stone, add the noodles and the flavor pack andVoila. Well...yes, this works, but we have a slightly more homemade option as well for you to try. Make this and think of college days...or last week - we won't judge.
Ingredients 1 magic stone 4 eggs 10 oz (285 g) dried ramen noodles 1/2 cup (200 g) fresh or canned bamboo shoots, sliced 1/2 cup (170 g) fresh or canned corn kernels, drained 1/3 cup (80 g) defrosted frozen or fresh spinach 8 cups (2 liters) store-bought or homemade pork or vegetable broth 2 teaspoons instant dashi* granules 1 tablespoon soy sauce, or to taste 4 tablespoons fresh miso paste 1 cup (100 g) fresh bean sprouts 1 stalk green onion (scallions), finely chopped 4 teaspoons chili oil (optional) *Dashi is a Japanese stock easily found in liquid or granule forms at International Food Stores |
Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.
Return the same pot of water to a boil. Add the magic stone and the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking. Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls. Remove the stone. In a large pot, add the magic stone, stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired. |
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