Vegetarian Soup Recipes – Noodle Soup
The exact introduction of ramen from china to Japan is unclear. But today ramen is the mainstay of Japanese cuisine. This dish was made from Chinese wheat noodles served in a meat- or fish-based broth. The usual flavouring consists of miso, soy sauce, green onions etc.
The popularity of ramen was heightened in 1980s with it becoming cultural icon and local varieties springing up across the nation with each having its own name. Finally a Ramen museum opened in Yokohama in 1994.
Ingredients:
1 tbsp – Chilli oil
200 gms – Ramen noodles
1 tsp – Garlic finely chopped
1 No – Spring white sliced
1/4 cup – Bean Sprouts
2 No – Baby corn slit
4 No – Broccoli florets sliced
1 No – Pepper sliced
4 No – Snow peas sliced
4 No – Mushrooms sliced
1 No – Carrot small sliced
3 cup – Stock
1 tbsp – Asian curry powder
1 tsp – Soy sauce
Salt to taste
Pepper to taste
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Method:
Heat chilli oil in a wok or pan and saute spring onions and garlic till translucent.
Add the vegetables and seasonings continue to cook over a high flame . Cook till the vegetables are soft but firm (add any vegetable of your choice).
Boil noodles separately.
Simmer till the noodles have separated.
In another pan boil the stock, stir in soy sauce, noodles and vegetables. Cook for a few mintues.
Serve hot.
Alternatively, you can add Chinese curry cooking sauce to the noodles and vegetables.