|
RAMEN SHOYU SHIRU (SOY SAUCE-BASED SOUP)
1/2 chicken (about 2 pounds)
8 green onions, ends trimmed, tied together with string
2-inch piece of fresh ginger, crushed
10 cups of water, or enough to cover the chicken
Put the chicken, green onions, ginger and water in a large saucepan. Bring to a boil, then reduce heat and simmer for 1 hour, skimming frequently. Remove the chicken, green onions and ginger and discard, or use the chicken for another purpose. Strain the broth through cheesecloth. Use now and freeze in single serving containers. Makes about 8 or more cups.
CHASHU RAMEN
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/3 teaspoon salt
Dash of pepper
1 (3-ounce) package ramen noodles or fresh ramen noodles (cook according to directions on the package)
Spinach leaves, as desired
Bean sprouts, as desired
Bamboo shoots, as desired
2 tablespoons chopped green onion
1 1/2 cups of hot Ramen Shoyu Shiru (see recipe)
1 hard-cooked egg, peeled and cut in half
1 or 2 slices of narutomaki (swirled pink and white fish cake), or kamaboko (pink and white half-moon fish cake)
4 slices Roasted Pork Tenderloin (see recipe)
1 square seaweed laver (Nori)
Combine the soy sauce, sesame oil, salt and pepper in a noodle bowl. Cook noodles according to package directions and drain. Put the hot noodles in the bowl and arrange spinach, bean sprouts and bamboo shoots in neat segmented piles on top. Sprinkle on the green onions, then pour in the hot broth. Garnish with hard-cooked egg, fish cake slices and fanned-out pork slices. Top with the square of seaweed laver. Single serving can be multiplied easily. |
