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.
Makes
1 Serving
Ingredients
1 serving Instant Soy Sauce Ramen
Water *I added 500ml according to the instruction
Some Vegetables and Asian Mushrooms of your choice
*Note: Today I used Black Fungus, Carrot and Garlic Chives. Other suggestions are Bok Choy, Shiitake, Bamboo Shoot, Spring Onion, etc. You only need a small amount.
Chilli Flakes as required
2 tablespoons Rice Vinegar OR Dark Vinegar
1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water
1 Egg *whisked
Rāyu (Chilli Oil)
Method
Place Water into a saucepan according to the instruction on the package. I added 500ml.Cut Vegetables and Mushrooms into small pieces or thin strips. Add the Vegetables and Chilli Flakes to the saucepan, bring to the boil over medium heat, and cook for a few minutes. *Note: Do not add the vegetables that can be cooked quickly, such as Garlic Chives.When Vegetables are almost cooked, add Noodles. When Noodles are almost cooked, add Soup Seasonings, Vinegar and Garlic Chives, and bring back to the boil.Gradually add Potato Starch mixture and stir well. When soup is thickened, add Egg and stir well. Pour into a serving bowl, drizzle with Rāyu (Chilli Oil) as much as you like, and enjoy.
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