How to Make Ramen Soup

Ramen soup is a Japanese fried-noodle dish that can be made with a variety of seasonings and meat, seafood and vegetable ingredients. Ramen originated in China, but has since become a staple of the Japanese diet. Ramen noodles are perhaps most familiar to the Western world as compact bricks of dried noodles sold with seasonings in a small, aluminum-foil packet. These economical, self-contained meals can be found in college dormitories across the United States. Making ramen soup more palatable requires a little extra work; follow the steps below.

Things You'll Need

• 2 saucepans
• 3 packages ramen noodles
• 3 tablespoons soy or teriyaki sauce
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup diced leeks
• 1/2 cup frozen peas
• 1/4 cup water chestnuts, drained
• 1 tablespoon dried onion flakes
• 1 clove garlice, minced
• 1 teaspoon dried parsley or cilantro
• 1 bouillon cube (beef or chicken, depending on other ingredients)
• Cracked peppercorns, to taste
• 5 quarts water
• Your choice of:
• 1 pound cooked, chopped beef or pork
• 1 pound cooked shrimp, peeled and deveined or
• 1 pound cooked chicken, shredded

Instructions

1. Combine vegetables and 2 quarts water in a saucepan, and bring to a boil.

2. Reduce heat and simmer vegetables for 30 minutes.

3. Add beef, pork, shrimp or chicken, as well as all spices, sauces and herbs.

4. In a separate saucepan, bring 3 quarts of water to a roiling boil.

5. Break up 3 packages of ramen noodles into smaller pieces and add to the boiling water.

6. Boil noodles for 5 minutes, then drain.

7. Add noodles to soup stock, stir and serve immediately. Serves 4.

References

• Ramen Soup Recipes
• Ramen noodle recipes, cooking ideas
• Homemade Ramen recipes