Po's Father's Soupy Ramen Noodles
Po's Father's Soupy Ramen Noodles
Ingredients
For the Noodles
- 1 pack ramen or wheat noodles
For the Broth
- 1 tablespoon oil, or 1/2 tablespoon oil + 1/2 tablespoon ghee
- 1 teaspoon ginger, chopped
- 1 teaspoon garlic, chopped
- 4-5 slices radish, thinly sliced
- 1 small bunch enoki mushrooms
- 1 1/2 cups chicken broth, to 2 cups
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/2 tablespoon soy sauce
- 1 1/2 teaspoons vinegar
- 1 tablespoon chili sauce, red or green
- to taste salt
- 1/4 teaspoon white pepper
- 4-5 leaves wakame seaweed
- few drops sesame oil, optional
For Garnish (Optional)
- as needed green onions, chopped
- as needed cottage cheese, cubed
Instructions
- 1
Cook the ramen or wheat noodles according to package directions. Once cooked, drain them thoroughly and set aside.
⏱️ 8 min
- 2
In a medium pot or large saucepan, heat the oil (or oil and ghee mixture) over medium heat. Add the chopped ginger and chopped garlic and sauté until fragrant, about 1-2 minutes.
⏱️ 2 min
- 3
Add the thinly sliced radish and enoki mushrooms to the pot. Cook for 1-2 minutes, stirring occasionally.
⏱️ 2 min
- 4
Pour in the chicken broth and bring the mixture to a simmer.
⏱️ 3 min
- 5
Stir in the soy sauce, vinegar, chili sauce, salt (to taste), and white pepper. Add the wakame seaweed leaves.
⏱️ 1 min
- 6
In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Pour this mixture into the simmering broth, stirring constantly. Continue to simmer for 1-2 minutes, or until the broth becomes lightly silky but not thick.
⏱️ 2 min
- 7
Remove the pot from the heat and, if desired, add a few drops of sesame oil.
⏱️ 1 min
- 8
To assemble, divide the cooked noodles among serving bowls. Ladle the hot broth and vegetables over the noodles. Garnish with chopped green onions and, if using, cubed cottage cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Po's Father's Soupy Ramen Noodles
For the Noodles
- 1 pack ramen or wheat noodles
For the Broth
- 1 tablespoon oil, or 1/2 tablespoon oil + 1/2 tablespoon ghee
- 1 teaspoon ginger, chopped
- 1 teaspoon garlic, chopped
- 4-5 slices radish, thinly sliced
- 1 small bunch enoki mushrooms
- 1 1/2 cups chicken broth, to 2 cups
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/2 tablespoon soy sauce
- 1 1/2 teaspoons vinegar
- 1 tablespoon chili sauce, red or green
- to taste salt
- 1/4 teaspoon white pepper
- 4-5 leaves wakame seaweed
- few drops sesame oil, optional
For Garnish (Optional)
- as needed green onions, chopped
- as needed cottage cheese, cubed
Instructions
- 1
Cook the ramen or wheat noodles according to package directions. Once cooked, drain them thoroughly and set aside.
⏱️ 8 min - 2
In a medium pot or large saucepan, heat the oil (or oil and ghee mixture) over medium heat. Add the chopped ginger and chopped garlic and sauté until fragrant, about 1-2 minutes.
⏱️ 2 min - 3
Add the thinly sliced radish and enoki mushrooms to the pot. Cook for 1-2 minutes, stirring occasionally.
⏱️ 2 min - 4
Pour in the chicken broth and bring the mixture to a simmer.
⏱️ 3 min - 5
Stir in the soy sauce, vinegar, chili sauce, salt (to taste), and white pepper. Add the wakame seaweed leaves.
⏱️ 1 min - 6
In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Pour this mixture into the simmering broth, stirring constantly. Continue to simmer for 1-2 minutes, or until the broth becomes lightly silky but not thick.
⏱️ 2 min - 7
Remove the pot from the heat and, if desired, add a few drops of sesame oil.
⏱️ 1 min - 8
To assemble, divide the cooked noodles among serving bowls. Ladle the hot broth and vegetables over the noodles. Garnish with chopped green onions and, if using, cubed cottage cheese.
⏱️ 1 min