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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Can't remember where I found this recipe, it may be a combo of different ones but my husband said it was as good as the ramen shop's. So, I'm posting it. While I added some chicken bouillon to suit our taste, I also added a little more dashi and another splash of soy sauce, so please do adjust the seasonings to your taste! Ingredients:
2 garlic cloves, smashed |
1 teaspoon ginger, finely chopped |
1 teaspoon dark sesame oil |
4 dried shiitake mushrooms (for a little more flavor soak some dried shitake mushrooms in the dashi or a little bit of hot water) |
2 cups chicken stock |
1 cup dashi stock |
1 tablespoon sake |
1 teaspoon salt |
1 teaspoon sugar |
3 tablespoons soy sauce |
chicken bouillon (to taste) |
ramen noodles |
cooked chicken pieces (optional) or chopped scallions (optional) or green onions (optional) or hard-boiled eggs (optional) or shoyu eggs (optional) or nori (optional) |
Directions:
1. Heat sesame oil in pot (big enough for the soup), saute ginger and garlic until fragrant.
2. Add chicken stock, dashi, chicken bouillon, sake, salt, sugar, soy sauce, and shitake mushrooms and bring to a boil.
3. Add ramen noodles and cook in soup (usually about 3 minutes, or according to package instructions).
4. Drain the noodles and arrange in bowls, add soup and garnish to taste.
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