Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, not-so-traditional ramen noodle soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Not-So-Traditional Ramen Noodle Soup is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Not-So-Traditional Ramen Noodle Soup is something which I have loved my entire life. They’re fine and they look fantastic.

Ramen noodles are a popular food, but their processed ingredients might make you think twice before chowing down. So is ramen healthy, or not? I still crave ramen noodle soup but don't want all those nasty additives or sodium, therefore I created my own vegan version!

To get started with this recipe, we have to prepare a few ingredients. You can cook not-so-traditional ramen noodle soup using 44 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Not-So-Traditional Ramen Noodle Soup:

1. Take The Broth
2. Get 5 litres cold water
3. Prepare 1 tsp fish sauce
4. Take 1 tbsp soy sauce
5. Make ready Half a bunch of spring onions (around 4), roughly chopped
6. Make ready 1 portobello mushroom, sliced thickly
7. Prepare 8 garlic cloves, peeled
8. Make ready 1 onion, quartered
9. Get 1 tsp Chinese Five Spice
10. Take 2 Birdseye chillies, chopped
11. Get 1 tbsp miso paste
12. Prepare 1 chicken carcass
13. Take 1 tsp ginger
14. Prepare 1 tsp tomato paste
15. Get Salt
16. Prepare Pepper
17. Prepare Sesame oil
18. Prepare 1 pinch sugar
19. Prepare The Tea Eggs
20. Make ready 3 tbsp oolong tea leaves (ordinary black tea will also work)
21. Take 1 cinnamon stick
22. Prepare 1 star anise
23. Make ready 2 cloves
24. Prepare 1 tsp fennel seeds
25. Get 1/2 tsp peppercorns
26. Make ready 3 eggs, hard boiled
27. Get The Pickled Beetroot
28. Prepare 1/2 cup vinegar
29. Take 1/4 cup sugar
30. Take 1/4 cup water
31. Prepare 1 tsp peppercorns
32. Prepare 2 bay leaves
33. Get A few beetroots, boiled
34. Get Noodles
35. Prepare 3 nests of vermicelli noodles (more or less to desired quantity)
36. Prepare Enough water to fully submerge the nests
37. Make ready Salt
38. Make ready Toppings
39. Get Nori sheets (optional)
40. Make ready Sweetcorn
41. Take Greens of some kind (green beans, spring onion, peas)
42. Take 2 sliced portobello mushrooms
43. Take Sesame seeds (optional)
44. Get Chicken meat of any kind (cooked)

Try poaching eggs on top–just til the whites. Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome. We recommend Sun Noodle for fresh ramen noodles, but if you can't find them, dried will do in a pinch. Other common toppings you can buy include This vibrant noodle soup, a staple of nighttime street-food stalls in Wenchang, is built on a fragrant broth, so be sure to use a homemade version.

Steps to make Not-So-Traditional Ramen Noodle Soup:

1. First you need to make your broth. Now this can take a while, so wake up early the day you want to make your soup. You need to lightly fry the spring onions, chillies, onions, garlic, and tomato paste.
2. Once browned, add in your spices and coat everything with them. Add your carcass and then five litres of water on top, with the rest of your ingredients for the broth. This needs to be brought to a boil and then simmered for a minimum of five hours. Mine went for 8 and had a deeper, more intense flavour.
3. The Tea Eggs can be prepared whilst the broth is cooking. Hard boil the eggs and then simply add your spices and tea to a pot, then submerge with boiling water. Crack the shells of your eggs but do not peel them! The cracks give a shattered glass effect in the end. Place them in the boiling spice and tea mix and leave there for 30 minutes.
4. Place the eggs into a glass bowl and strain the tea mixture on top. Leave this to intensify in colour and flavour, in the fridge. Ensure to put cling film on top so no nasty fridge smells enter your delicious tea mix.
5. Place the vinegar, sugar, water, bay leaves, and peppercorns into a pan and bring to a boil. Once it is scalding hot (that means bubbles have appeared around the edges and it is beginning to bubble in the centre) pour the mixture over your peeled and cooked beetroot and let it come to room temperature. Leave this to pickle all day, until ready to serve. Note: this makes more than I used in the dish and so feel free to not use all of it. It lasts ages in the fridge, too.
6. So the only elements left are the noodles and toppings. It has been at least five hours since you put on the broth, or longer, so you are going to start your noodles. Cook them according to packet instructions.
7. Place your chicken in the broth to heat it through, you don't want to overcook it though, as it is already cooked.
8. Whilst everything is slowly cooking, prepare your toppings. Cook the green beans (you can use spring onions however, which are best raw) and lightly fry your Portobello mushrooms in sesame oil. Once these are cooked, get ready to serve.
9. Start with the noodles, a generous portion goes into the bowl. Then the chicken (you can shred this if you like) in a neat pile to one side. Pour over the delicious hot broth (strained) and then finally top with anything else. Your eggs halved and to one side, showing the lovely yolks, the beans, sweetcorn, mushrooms and beetroot all in their own space.
10. Garnish with the nori at one side, sticking out high and sprinkle lightly the sesame seeds over the eggs.
11. Enjoy your delicious meal, which you have spent all day preparing. It's a small price to pay for this truly delicious, Not-So-Traditional Ramen Noodle Soup!

During the past two weeks I have been posting noodle recipes that can be taken to work in conjunction with a giveaway that's running on my blog. That's why toppings are so important; not only do they add texture and flavor, they also turn a simple ramen noodle soup into a. Kimchi Ramen Noodle Soup- an easy and flavorful Korean inspired soup made with ramen noodles, fresh greens, hard-boiled egg and, of course, kimchi! I knew it was raining, which meant crazy town in the house, but the details were unclear. Yummy noodles in a delicious broth, what's not to love?!

So that is going to wrap this up for this special food not-so-traditional ramen noodle soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!