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.
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.
Tags: quarts water, saucepan bring
