We usually go to Asian restaurants for ramen, but nothing stops us from preparing it at home. This dish has many versions – it is worth trying them, because apart from being delicious, it also has many health properties.
To put it very simply ramen is broth with wheat noodles and additives. The secret of the soup’s taste lies in these additions. They may be: meat (usually pork or chicken), egg, vegetables, nori seaweed and spices. The vegetables most often used in ramen are Chinese cabbage, onion, garlic and bamboo shoots. Slices of meat can replace pieces of fish, seafood or tofu.
Ramen has many varieties, depending on what it is made of. So we have shoyu ramena light and aromatic infusion based on soy sauce. Is miso ramen – with miso paste, thicker and more intense in flavor, delicate shio ramen or a creamy, rich pork bone broth called tonkotsu ramen. The advantage of this soup is that everyone can adapt it to their own taste buds.
Ramen is healthy as long as it is prepared with the right ingredients. It contains a lot of collagen, so it strengthens joints, bones and skin. The veggie-heavy version will be full of B vitamins, yes valuable for the nervous system. Meat or fish will provide the body with proteinsand the addition of miso paste will support the intestinal bacterial flora. Hot ramen will help fight a coldwill support the body during flu, upper respiratory tract infections and inflammation.
However, ramen may also contain health traps. Above all, it’s a high-calorie soupa serving may contain up to 700 calories. In addition, it is worth watching out for high sodium content in the dish. Therefore, it is best to prepare ramen at home to be sure about its composition.
Ramen and Polish broth are two different soups, although both are based on aromatic broth. Even the preparation of these dishes is different, ramen broth is cooked for up to 12 hours, while for broth, three is enough. Hence, the Polish soup is more delicate than the Japanese, more essential version, which contains more collagen.
The additions also make a difference: the broth contains only meat and vegetable stock, seasoned with salt, pepper, lovage or bay leaf. Ramen is much more diverse in this respectsoy sauce or miso paste, seaweed, dried mushrooms and fish paste are added to it. This makes its taste more intense.
The difference is also in the pasta. Ramen contains springy noodles made of wheat and alkaline water, and we add egg noodles to the broth.
Ramen is similar to broth: each region has a different recipe. It’s best to stick to the most classic recipe and later enrich it with various additions. The beef bone broth version contains an exceptionally high amount of collagen.
Ingredients for the broth:
- kilogram of pork or beef bones (marrow or with pieces of meat),
- large onion (cut in half)
- 4 cloves of garlic (slightly crushed),
- a piece of ginger (approx. 5 cm, cut into slices),
- leek (white part),
- carrot,
- 2 tablespoons of soy sauce,
- a spoon of miso paste (optional, for a deeper flavor),
- a teaspoon of salt,
- a teaspoon of sugar,
- bay leaf,
- 1.5 liters of water.
Pasta and additions:
- 4 servings of ramen noodles,
- 2 eggs (semi-soft boiled),
- 200 g of beef or pork,
- 2 sheets of nori (algae),
- chopped spring onion,
- a spoon of sesame oil.
Preparation of the broth:
Pour cold water over the beef bones and bring to a boil. After 10 minutes, strain, wash the bones and pour fresh water over it. This will make the broth clearer.
Add onion, garlic, ginger, leek, carrot, bay leaf, cook over low heat for at least 6 hours (preferably 10-12). The longer it takes, the richer the broth will be.
Add soy sauce, miso paste, salt and sugar. Strain the broth through a sieve to make it clear.
Preparation of pasta and additions:
Fry the meat in a dry pan or grill it, then cut it into thin slices.
Boil the eggs until semi-soft (6 minutes), cool in cold water and cut in half. You can marinate them in soy sauce.
Cook the pasta according to the instructions on the package and drain.
Place a portion of pasta on bowls, add slices of meat, sprinkle with spring onion and add nori. Pour the broth over everything and sprinkle with sesame oil.
Source: Terazgotuje.pl
