Ramin Noodles
A bowl full of thick white noodles served in a hot stock is a classic Japanese dish, perfect for lunch. What you add is up to you I like adding prawns, baby corn, fresh coriander and sometimes I simmer an egg in the stock before I add the noodles. Spice it up with slices of fresh red or green chilli.
Preparation time: 15 minutes Quantity: serves 4 Cooking time: 30 minutes or so
Ingredients
Japanese Stock - 2 pints / 1 litre
6g (3 cm by 8 cm) - kombu seaweed
30 g / 1 oz / 3 handfuls - shaved bonito flakes (katsuobushi)
2 pints / approx. 1 litre water
OR for my own Norwich Version!!! –
1 piece bonito
2 pints / 1 litre water
5 shitake mushrooms
1 tablespoon fish sauce – nam plah
1 tablespoon sake
1 heaped tablespoon red bean paste
big pinch salt
Ramin with Udon Noodles –
Stock from above
2 clove garlic – crushed (op)
2 shot / 60 ml sake – (op)
350 g / 12 oz ramin noodles - presoaked or ready to use
Toppings of choice –
seaweed, pan-fried seafood, slices of grilled/ poached chicken, slices of cooked beef or strips of steamed vegetables and / or lightly cooked mushroom slices.
Method
Japanese Stock
- Soak the kombu in the water for at least an hour or two
- Bring the water and kombu to a simmer and just before boiling remove the kombu
- Add the bonito
- Boil for 3 minutes
- Sieve, do not squeeze the bonito just
disregard
OR for my own Norwich Version!!! –
- Soak the seaweed and the mushrooms to soak in the water for 20 minutes
- Bring to the boil and rapid simmer for 5 minutes
- Add the rest of the ingredients
Ramin with Udon Noodles –
- In a serving pot add the stock, garlic and sake
- Bring to the boil
- Add the noodles
- Simmer for a few minutes
- Serve with your favourite topping or boil your favourite topping in the stock
Toppings – seaweed, pan-fried seafood, slices of grilled/ poached chicken, slices of cooked beef or strips of steamed vegetables and / or lightly cooked mushroom slices.