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We are big fans of both Vietnamese Pho and Japanese Ramen. Stealing some flavors from each, this is a quick weeknight recipe which is fun and flexible, but still gives you that yummy hot noodle soup satisfaction.
Ingredients:
Ingredients:
2-3 inches of fresh ginger root
1 head of garlic, peeled
2-3 star anise
1 cinnamon stick
1 tsp. sesame oil
1 carton (32oz ) of Chicken Broth (bone broth if available)
1 carton (32oz ) of Beef Broth (bone broth if available)
Udon Noodles (1 bundle per person)
Add-Ins:
Pork Tenderloin or Chicken
White Onion
Scallion
Seasoned Egg
Roasted brussel sprouts or broccoli
Directions:
Directions:
For the Soup Base
Peel the ginger and slice into discs across the grain.
Peel the garlic and smash with the side of the cooks knife.
In a medium sauce pot, add ginger, garlic, star anise, cinnamon, and sesame oil.
Add both containers of broth and bring to a boil over medium heat, then cover and reduce to a simmer.
Prep the add-ins:
Protein (pork tenderloin):
Preheat oven to 375 degrees
Trim the silver skin from the tenderloins, then coat with fish sauce (or soy sauce) and sprinkle with Chinese 5 Spice
Roast in the oven for 45min - 1hr till done.
Let cool and slice thin
Seasoned Eggs:
These are the delicious soft boiled eggs with the egg yokes just gummy you get in many ramen bowls.In a small sauce pan, add enough water to cover 3-4 eggs completely.
Over high heat, bring to a boil
Once boiling - carefully add the eggs into the boiling water with a spoon so you don't crack the shells.
Boil for EXACTLY 7 minutes 15 Seconds (this works for my large grocery store eggs fresh from fridge - you may need to adjust)
Carefully remove eggs and plunge into an ice bath to cool rapidly (and stop the cooking)
In a shallow dish add some soy sauce and a dash of sesame oil.
Once cool, carefully peel the eggs and put in dish and toss with soy/sesame mixture.
Roasted Veggies:
Pick a nice dark green veggie like brussel sprouts or broccoli.
Toss with some soy sauce and sriracha
Roast in a 375-400 degree oven for 30-45 min till done
To finish the dish:
Boil the udon noodles (or whatever noodle you choose) per the package directions
Slice the white onion thin (I use a mandolin)
Dice the scallion
In a large bowl, add the cooked noodles, then any or all of the add-ins. I like to slice the eggs in half.
Slowly ladle in the hot broth to cover the noodles - careful to not pickup any chunks of ginger, garlic, or spices. If you prefer, you can strain the broth first to make it easier.
Serve with chop sticks and spoon with Hoison and Sriracha sauces on the table for those who want them.
Recommendations: I prefer this with pork, but you can easily make with roasted chicken. We like the mixed broth (chicken and beef), but you can go all beef or all chicken. Other veggies which are fun include thin sliced radish (raw or pickled), bean sprouts, shredded carrot.
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