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Year of the Soup: Week 47

Food in the Philippines was…interesting.  (I think you can infer what I mean by interesting.)  But one dish always brough comfort – a steaming bowl of brothy noodles.  We sampled Filipino versions of this dish, but frankly my favorites were the ones I had at the two Japanese restaurants John and I visited.  In an attempt to recreate this delicious dish while the flavor is still fresh on my tastebuds, I opted to make ramen soup this week.  The broth turned out quite tasty, and I suspect this dish outdoes any packet of ramen noodles you’ve ever had (I can’t say for sure though – never found a Top Ramen that was vegetarian :) )  Best served as lunch, eaten with both chopsticks and a soup spoon.  Enjoy!

Japanese Ramen Noodle Soup

  • 3 cups of vegetable stock
  • 2 cups water
  • 3 garlic cloves
  • 4 tbsp soy sauce
  • 1 tsp worsterchire sauce
  • 1/2 tsp chinese five spice
  • 1 tsp white sugar (optional)
  • 255g ramen noodles
  • 1/4 cup sliced green onions, thinly sliced
  • 1 cup Chinese cabbage, thinly sliced
  • 1 sheet of sliced nori seaweed paper, thinly sliced (optional)
  • sprinkle of sesame seeds (optional)
Directions
  1. In a pot of boiling water, cook the ramen noodles for 5min then strain.
  2. In a stockpot or large saucepan, place the vegetable stock, halved garlic cloves, soy sauce, worsterchire, and five spice together and bring to boil. Reduce to simmer for 5 min. Taste the stock and adjust to your liking. If it is too salty add some sugar, add more soy if you prefer it saltier.
  3. Add cabbage and green onions to stock, allow to boil for 3 minutes until cabbage wilts.
  4. Divide the noodles into soup bowls, then pour stock over noodles.
  5. Sprinkly the nori shavings (1/4 sheet each), spring onions and sesame on top of each soup bowl.