Shared by tonihaig
Although this version of ramen may be called Tokyo Soya Ramen, the actual origins of this dish is from Canton and Shanghai in China. The dish then made it's way over to Japan and became popular in stalls and restaurants. This recipe is outstanding with texture, flavour and over 100 years of perfecting this world-famous dinner.
Rating
Difficult
Health Conscious
Preparation Time 45 minutes
Allergens Eggs, Peanuts, Soy
Cuisine Chinese

Traditional Ramen Noodles

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Description

Although this version of ramen may be called Tokyo Soya Ramen, the actual origins of this dish is from Canton and Shanghai in China. The dish then made it's way over to Japan and became popular in stalls and restaurants. This recipe is outstanding with texture, flavour and over 100 years of perfecting this world-famous dinner.

Ingredients

  • 200g pork
  • 200g chicken
  • 100ml soy sauce
  • 3 teaspoons garlic powder
  • 4 garlic clove
  • 6 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 375g ramen noodles
  • 3 cups chicken stock
  • 1 teaspoon Worcester sauce
  • 1 sprig grated ginger
  • 1 tablespoon of Chinese 5 spice
  • 1 teaspoon chilli powder
  • 100g baby spinach
  • 2 sliced hard-boiled eggs, peeled
  • Bunch of spring onions, diced
  • Pinch of sesame seeds

Instructions

First off, you've got to marinate the meat overnight. Use the 100ml soy sauce to marinate the pork and the garlic powder to marinate the chicken. Get right into the skin and coat evenly. Refrigerate.
The next day slice up the pork and chicken in a fry pan with 1 clove of garlic, 2 tablespoons of soy sauce and the sesame oil. Fry for 5-10 minutes. Reserve in a bowl.
Cook the ramen noodles for 5 minutes and strain. In a stockpot, add the chicken stock, 3 garlic cloves, 4 tablespoons soy sauce, the Worcester, the ginger, the 5 spice, the chilli powder and bring to a boil. About 3 minutes. Reduce and simmer for a further 5 minutes.
Divide the ramen noodles into bowls, arrange the chicken and pork on top of the noodles, along with the spinach and some slices of the egg. Bring the soup stock to the boil once again then divide the stock into the bowls. Sprinkle the spring onions and the sesame seeds over the soup.

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