In Melbourne where I live, many supermarkets are now selling Japanese ‘Nisshin’ brand Instant Ramen. You really can’t underestimate Japanese Instant Ramen. Here is a fun way to cook ‘Soy Sauce’ flavoured Instant Ramen. If you like Hot & Sour soup, you would enjoy this dish.
1 serving Instant Soy Sauce Ramen
Water *I added 500ml according to the instruction
Chilli Flakes as required
Some Vegetables and Asian Mushrooms of your choice
*Note: Today I used Black Fungus Mushrooms and Bok Choy. Other suggestions are Carrot, Garlic Chives, Shiitake, Bamboo Shoot, Spring Onion, etc. You only need a small amount.
2 tablespoons Rice Vinegar OR Dark Vinegar
1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water
1 Egg *whisked
Rāyu (Chilli Oil)
- Place Water into a saucepan according to the instruction on the package, I added 500ml. Add Chilli Flakes and bring to the boil.
- Cut Vegetables and Mushrooms into small pieces or thin strips. Cook Noodles and Vegetables in boiling Water over medium heat. *Note: Do not add any vegetables that can be cooked quickly, such as Garlic Chives. You should add them later.
- When Noodles and Vegetables are almost cooked, add Soup Seasonings, Vinegar and any Vegetables that can be cooked quickly, and bring back to the boil.
- Gradually add Potato Starch mixture and stir well. You don’t need to add all of it. When soup is thickened, add Egg and stir. Pour into a serving bowl, drizzle with Rāyu (Chilli Oil) as much as you like, and enjoy.
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