Ramen: recipe in Eastern traditions

The dish is ramen, the recipe of which is much simpler than it may seem to beginners - very tasty and pleasant, capable of diversifying home dinners. For those who do not know how to cook ramen, you should immediately say that by and large, it is a very thick soup with a lot of noodles. The dish is exclusively oriental, it is served not only for dinner, it is eaten almost at any time of the day.

In Japan, where the Ramen is especially loved and appreciated, the recipe of which both women and men know by heart, they say that this dish needs to invest all the love that is in the heart.

In general, ramen - it's pretty simple and cheap noodles from wheat flour, home to which is China. In our country, such noodles are still exotic, so, as a rule, it is necessary to do it for cooking.

Ramen (noodles) are served to the table in a meat broth with vegetables and spices. The dish is classified according to the type of broth (pork, beef, chicken).

Ramen. Recipe in Japanese traditions (with pork)

To prepare a real Japanese dish by all the rules, it will take quite some time. Ramen can be served to the table not only with a heat with a heat, but even after a day or two, so if you cook it according to a traditional recipe, you need to do it, based on quite large volumes.

300 g of pork should be cut into small pieces, season with spices (red / black pepper, ginger, nutmeg), add a little soy sauce and chopped garlic.

Carrots (2 pcs) grate for Korean salads, chop the onion (2 pieces), all brown on oil. Then fry the meat to make the so-called "tashu".

To make a strong pork broth, the bones must be placed in a saucepan, filled with cold water, and brought to a boil over high heat. Water immediately pour, wash off the foam with foam, rinse well and pan. Re-fill with water, add ginger root, garlic and green onions. Cook the broth on a small fire for two to seven hours (as far as time permits). Ideally, the broth should be evaporated by a third. Then it must be filtered and placed in a refrigerator.

Boil hard-boiled 4 eggs. Bring the soy sauce in a small saucepan to a boil, put the eggs into it, turning them so that they are painted on all sides.

Dry the sesame seeds in a frying pan , chop the green onions and nori sheet. Take the pork tasu.

Boil the broth and add sesame oil, as well as a little soy sauce. Boil the noodles in it (this is enough for two minutes of boiling).

Put the noodles on the bottom of the bowl, sprinkle onion and carrots on top, put pork, halves of eggs, nori - and pour all the broth. Sprinkle with sesame seeds and green onions.

Ramen. Recipe with chicken

First you need to prepare the broth. To this end, you can buy a chicken set. Fill it with cold water, bring to a boil over a small fire, add the vegetables (carrots, onions), a little oregano and cinnamon. After the broth is slightly exhaled, add soy sauce and a couple drops of rice vinegar, salt. Boil the broth for about an hour and a half.

How to make ramen from noodles and chicken so that it does not turn into banal soup? Prepare noodles to make it very thin. To refill the dish cut the leek with straw, also do with fresh chili, bell pepper, Peking cabbage, fry them a little so that they do not have time to become soft.

In the strained broth put the chicken fillet. Boiled noodles to spread on plates, put vegetables on top, pour broth with fillets.

Modern Russian housewives, in order to save time, have learned to cook ramen even on a bouillon of cube and instant noodles. But this is, of course, a matter of personal preference: to prepare the ramen traditionally or in such an upgraded version.