Toppings:
1. 1 packet of 125g blanched bean sprouts
2. 1 can corn kernels drained
3. 1 sheets nori seaweeds cut into 4 quarters.
4. 2 stalk spring onions minced
5. 4 medium boiled eggs (boil eggs in a pot of water for 6 minutes)
6. 1 packet enoki mushrooms cooked
7. 4 leaves of Bok Choi Chinese vegetables blanched (optional)
8. A handful of broccoli blanched
9. 1/2 tsp garlic oil (optional)
Directions:
1. Bring to boil a pot of 2 litres of water.
2. Blanch spinach, dish and put aside.
3. Add broccoli, once cooked, dish and put aside.
4. Add beansprouts, once cooked, dish and put aside.
5. Add Bok Choi Chinese vegetables, once cooked, dish and put aside.
Boiled Eggs
Ingredients:
1. 250ml water
2. 4 eggs
3. 1 TBS soy sauce
Directions:
1. Bring to boil a pot of 250ml water, add 4 eggs and cook for 6 minutes.
2. Drain and peel shell of eggs.
3. Place eggs back to the pot.
4. Add 1 tablespoon of soy sauce.
5. Roll the eggs to get the dark color on it.
6. Set aside.
Ramen Noodles:
Makes 4 servings of 75g ramen noodles each or make your own as follows:
Ingredients:
1. 450g plain flour
2. 1 tsp kansui alkaline water
3. 180ml liquid = 2 eggs + water (170g water if not using eggs)
4. 2 tsp salt
5. 2 litres of water
Directions:
Making noodles:
1. Place 450g flour into the Philips Pasta machine.
2. Slowly pour 180ml liquid = 2 eggs + water + 1 tsp alkaline water.
3. Run it through the machine and the noodles are made.
Cooking noodles:
3. Bring to boil a pot of 2 litres of water.
4. Add noodles and 2 teaspoons of salt.
5. Boil until noodles are cooked and float.
6. Drain and flush with cold water to cool the noodles down immediately so that the noodles will be chewy.
7. Set noodles aside.
Pork Stock:
Ingredients:
1. 1 kg of pork ribs
2. 2 litres of water
3. Salt to taste
Directions:
1. Bring to boil a pot of 2 litres of water.
2. Add pork ribs and salt.
3. Turn down fire (no. 2 out of 9 on my stove) and simmer for 1 hour or more and it's done.
Shoyu Soup (per serving):
Ingredients:
1. 2 cups of pork stock
2. 1.5 TBS soy sauce
3. A dash of salt
Directions:
1. In a pot, add pork stock or water.
2. Add 1.5 TBS soy sauce and a dash of salt.
3. Bring to a light boil and it's done.
Katsu Pork Cutlet:
Ingredients:
1. 4 pieces of pork cutlet
2. 1 TBS soy sauce
3. 1 tsp sesame oil
4. A dash of salt and pepper
5. 1 tsp corn starch
6. 1 TBS corn starch
7. 1 TBS brown rice flour
8. 50ml cooking oil for frying
Directions:
1. In a bowl, add pork cutlet, soy sauce, sesame oil, salt, pepper and 1 teaspoon corn starch and mix well.
2. In a separate plate, add 1 tablespoon corn starch and 1 tablespoon brown rice flour.
3. Lightly coat the pork cutlets on both side.
4. Heat up a pan with the cooking oil for frying the pork cutlets.
5. Place the pork cutlets into the pan and bring down heat to no. 5.5 on my stove.
6. Fry until golden on both sides.
7. Cover and cook the pork cutlets (test a slice to see if it is fully cooked).
8. Place on kitchen towel to remove excess oil and set aside.
Building the noodle bowl:
1. Add a portion of noodles into a bowl.
2. Ladle the shoyu soup into a soup bowl.
3. Place blanched broccoli, Bok Choi, beansprouts, boiled eggs, katsu pork cutlet, sweet corns, chopped spring onions and nori seaweed.
4. Add a teaspoon of garlic oil.
5. Cut the katsu pork cutlet into slices and serve :-)
Additional Information:
Among the different ramens - Miso ramen, Tonkontsu ramen, etc., Our Little FECS likes the Shoyu ramen best. It is also one of the easiest ramens to make. Shoyu basically mean soy sauce based soup. I tried this today and Little FECS ate it after coming back from school. He gave a thumbs up, and said that it is the tastiest one so far, after trying many different ones :-) Daddy FECS too likes this soup base best.
References:
Make Pork Stock:
Bring to boil 2 litres of water, add pork ribs and salt and simmer under low fire (no. 2.5 on my stove) for and hour until cooked.
Making boiled eggs:
Boil eggs for 6 minutes, drain and peel off egg shell.
Add 1 tablespoon soy sauce.
Roll eggs in the soy sauce to get a bit of color on the eggs and set aside.
Making Katsu pork cutlets:
Mix 1 tablespoon corn starch and 1 tablespoon brown rice flour, and coat the pork cutlet on both sides.
Heat oil, fry pork cutlets until golden on medium high heat (no. 7 on my stove).
Turn over and fry until golden. Then cover with lid and fry for 5 minutes under medium low heat (no. 4 on my stove)
5 Sep 2023 (14Y6M): J having homemade ramen after school :-)
