Ramen Noodle Soup

category + garnish + seasoning = soup

Ramen. Yes, I am referring to the crunchy bag of noodles and seasonings that made many a meal during our college years. Although somewhat mysterious and formerly appreciated during those penniless moments of life, when we revisit this dish using the Soup du Jour equation, we begin to appreciate the potential that ramen has to offer.

category ⇒ clear soup

Exchange the packet of mystery seasoning for a bubbling pot of noble stock. 4-8 cups

garnish ⇒ chinese flavor profile

Use the Chinese Flavor Profile to help brainstorm the toppings you would enjoy in your bowl of ramen.  Japanese flavors can be used as well. Here is a list of the garnish items that landed in my bowl.

  • garlic, fresh, sliced
  • ginger, fresh, 1 inch piece, peeled and sliced
  • green onions
  • hard-boiled eggs, sliced
  • shredded pork
  • ramen noodles
  • soy beans
  • beansprouts
  • tofu
  • chili paste
  • mushrooms
  • bamboo shoots
  • anise, fresh
seasoning ⇒ fish sauce

Using the taste and season technique, add a dash or two of fish sauce to the pot of broth to achieve the perfect balance of flavors.

ramen noodle soup

Assembling the soup is simple as simple gets.

  1. Place stock, garlic and ginger in a pot. Bring to a boil and then reduce heat to simmer for {roughly} 30 minutes.
  2. Meanwhile, prepare all garnish items, except the noodles, and divide them into equal portions per bowl of soup.
  3. Cook noodles in boiling stock per the package instructions.
  4. Laddle noodles and broth into soup bowls. Enough to {sufficiently} cover garnish ingredients.

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