A recipe from Olivier Louissaint.
INGREDIENTS
- 200g ramen noodles
- 1 tablespoon sesame oil
- 2 cloves of garlic, minced
- 1 piece of ginger (approx. 2.5 cm), peeled and chopped
- 1 carrot, cut into thin strips
- 1 handful of herb mushrooms, sliced
- 5g bean sprouts
- 1 bok choy
- 4 cups vegetable or chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine, optional)
- Salt and pepper to taste
- 2 hard-boiled eggs, halved (optional)
- Spring onions, sliced (for garnish)
- 30g beef fondue
PREPARATION
1. Cook pasta: Cook the ramen noodles according to package instructions. Drain them and reserve them.
2. Preparation of vegetables: In a large pot, heat the sesame oil over medium heat. Add garlic, ginger, carrots and mushrooms. Sauté for a few minutes until the vegetables are soft.
3. Preparation of the broth: Add the vegetable or chicken broth to the pot. Bring to a boil, then reduce heat to medium.
4. Spice: Add soy sauce, mirin (if using), sugar, salt and pepper. Taste and adjust seasonings to your liking.
5. Assembling the ramen: Divide the cooked noodles among bowls. Pour the hot broth over the noodles and arrange the vegetables on top.
6. Topping: Add the halved hard-boiled eggs, sliced green onions, sesame seeds and nori seaweed strips.
7. Surcharge: Serve immediately and enjoy your delicious homemade ramen!