Warm, wonderful lunches:Homemade Shoyu Ramen with Whole Wheat Ramen Noodles
With lean pork, tofu slices, fish balls, lots of bean sprouts and chinese kale.
In fact, one of my first savoury posts on this blog was of Shoyu Ramen, and I’ve been dying to make it with my mother again. So when my sister came back from America and my mother decided to make her favourite homemade ramen as a welcome-home meal, I was overjoyed. This is truly a dish worth coming home to, and very simple to make.
Ingredients: 2 packets of Whole Wheat Ramen Noodles/ 1 clove of Garlic/ 1 teaspoon of finely chopped Ginger/ 1 teaspoon of Sesame Oil/ 2 cups of Chicken Soup Stock/ 1 cup of Kombu Dashi Soup Stock/1 tablespoon of Sake/ 1 teaspoon of salt/ 3 teaspoons of soy sauce/ a tiny bit of sugar as needed/ 1 whole head of steamed Chinese Kale, cooked Bean Sprouts, as much meat/fish balls as you would like to put in, pepper to taste
For the soup: In a deep pan, heat sesame oil until it begins to smoke, and then saute the ginger and the garlic in the pan.
Lower the heat, and add your chicken soup and kombu dashi soup stock and bring these to a boil. Lower the heat, and add your sugar, salt, sake and soy sauce and bring this to a boil again. Run the soup through a strainer, and it’s done!
For the noodles: simply follow the ingredients on the packet (it changes from brand to brand), drain and then serve in the hot soup.
Add toppings and the fresh vegetable last so they retain their colour and freshness!
So I finally decided to try making sushi with a friend of mine tonight and although it was really tricky at first, it was actually really fun (and tasted way better than restaurant sushi!) - and way healthier ;) the rolls we made varied but they were all vegan and made with brown rice and no added sugar (unlike with most restaurants). We used avocado, mango, red pepper, spinach, cucumber and carrots as filling! We also made a healthier miso soup with organic brown rice miso paste and organic non-gmo tofu! Success!