For years, one of my favorite things to eat out, has been a big bowl of hot, salty, spicy ramen from the local hole-in-the-wall Chinese take-out. Try as I did, I could never duplicate the dish at home. That is, until recently, when I discovered the secret to making ramen soup at home. And the secret is … (drum roll please) … simplicity. As is so often the case in cooking, the simpler the approach, the better the ramen soup. So get ready to be transported to an authentic Asian ramen-house, right in your own kitchen. The best part is, this soup is ready in about the same time as it takes to order take-out!
This is Everything you will Need:
- Protein of your choice: tofu, sliced hard boiled egg, chicken, pork, beef, sprouted beans, etc.
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 large yellow onion, diced
- 1-2 tbsp minced fresh ginger, plus one 1-inch piece whole, peeled ginger
- 4-6 cloves garlic, minced
- 1 red bell pepper, diced
- 1 head broccoli, chopped in florets
- 1.5 liters broth (About 6 cups)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- juice of half a lime
- 1 package ramen noodles
If you are using meat or tofu, cut it in bite sized pieces, sprinkle with ground coriander, ground ginger, salt, and pepper, and saute in a tbsp oil in your soup pot, just until slightly browned. Transfer to a plate and continue on to next step.
If you are using hard boiled egg, or some sort of bean or grain, skip this step. Use the ground coriander and ground ginger in the next step instead, by sprinkling them on the onions as they saute.
Now, saute the onion for 2-3 minutes on medium heat. Add the minced ginger and garlic, saute another 2 minutes.
Add the broth, broccoli, and 1-inch piece of whole ginger. If using meat, add now. If using tofu, beans, or egg, add right before serving. Bring the mixture to a boil, then lower heat, cover, and simmer until broccoli is tender, about 5 minutes.
Place noodles in bowls.