7) Keep soup simmering until ready. Begin cooking ramen noodles. I took Nami’s advice and cooked the noodles a minute or so less than needed because the hot stock will cook them more. Of course when I went to read the package directions…this is what I found.
This ramen was everything we were looking for. The dashi stock introduced a complexity I never tasted before, a seafood essence that was rich enough to handle all the toppings. The soft boiled egg was creamy and indulgent and the fish cake was not over-powering as I thought it would be. It was spicy, salty and satisfying. I can not wait to make this again! Thank you Namifor introducing me to such an amazing cuisine!
Recipe Inspired from JustOneCookbook.com
- 2 Servings of ramen noodles
- 1 Tb. sesame oil
- 2 garlic cloves, chopped
- 1 in ginger, peeled and chopped
- 2 tsp Sriracha
- 2 cups chicken stock
- 2 cups dashi stock
- 2 ½ Tb. soy sauce
- ½ Tb sake
- 1 tsp. salt
- 1 tsp. sugar
- 1 soft boiled egg
- 1 green onion, chopped
- 2 Nori sheets
- A few slices of naruto (fish cake)
- Shiraga Negi
- 4-5 pieces steamed shrimp
- 1 bok choy
- Bean sprouts, lightly steamed
- Prep all the toppings and have them ready, since the noodles cook pretty quickly. About 2-3 minutes.
- Begin getting a large pot of water boiling for the ramen noodles, so when you're ready, cook noodles.
- In another large pot, saute chopped garlic and ginger in sesame oil and saute for a few minutes. Don't burn garlic.
- Add sriracha and stir.
- Add the rest of the soup Ingredients; chicken and dashi stock, soy sauce, sake, salt and sugar. Stir well and simmer for a few minutes.
- Next, drain the soup stock through a mesh strainer or cheese-cloth and return soup back to pot and discard ginger/garlic mixture.
- Keep soup simmering until ready. Begin cooking ramen noodles. I took Nami's advice and cooked the noodles a minute or so less than needed because the hot stock will cook them more.
- Place noodles in bowl first, then add soup stock and garnish with all the toppings.