Ramen is one of the most popular noodle soups in Japan. Pastas and noodles from Japan have health promoting properties and unique characteristics not found in Western-style pasta or noodles. For instance, buckwheat, one of the main ingredients in Ramen, is a primitive grain consumed rarely in the United States. However, it is the best and only source of bio-compounds needed for healthy functioning of the enzymes and cells. Having at least one Ramen recipe is crucial for ensuring you get such bio-compounds in your body. One of the best ramen recipes is provided below.
You will need to set aside 15 hours of preparation time and 15 minutes of cook time. This recipe serves three – four people.
• Finely cut green onions
• Blanched briefly bean sprouts
• Boiled eggs halves
• 2 tablespoon baking soda
• Two liters (8 cups water)
• Nine Oz (225g) fresh angel hair pasta
• One teaspoon sesame oil
• One teaspoon slat
• One lb pork
• One teaspoon salt
• Two tablespoons sake
• Four tablespoons soy sauce
• One bunch green onions
• Three gloves of skinned garlic
• 50g ginger root (sliced)
• 1.5l water (6 cups)
Rub the salt on pork and put it in the fridge overnight. In a pot, put salted pork, green onions, garlic, ginger root, water, and boil at high heat. Skim floating scums and fat. Simmer for one and a half to two hours after reducing to low heat and covering. Let the pork and broth cool completely in a pot. Save and strain pork. Slice the pork and put aside for a topping.
Now prepare the rest of the toppings such as cutting green onions, blanched bean sprouts and boiled eggs. Once the toppings are done, you can make the noodles and soup. In order to avoid the noodles from getting soft, add the toppings and soup immediately as the noodles are cooked.
Add the sesame oil, salt, sake, and soy sauce to the broth as it boils. Let them simmer until the noodles are ready (do this using low heat).
Immediately divide the noodles into plates or bowls and add soup. Top with sliced pork, green onions, bean sprouts and boiled eggs.