Japanese Ramen With Soba Noodles

As a rule, classic ramen is prepared with wheat noodles and from improvised ingredients — what is stale in the refrigerator. I suggest using buckwheat noodles. Firstly, it does not fall apart like wheat, and secondly, (yes, yes) it does not contain gluten. I anticipate your surprise at how quickly such fragrant ramen actually cooks! Do not forget that its main trump card is a delicious, healing broth, and for it you need the most valuable ingredients — chicken bones and juicy, fragrant vegetables.

Ingredients soba noodles (For 1 person)

For the broth:

  • 300-500 g chicken bones
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • a bunch of your favorite herbs (thyme, basil, marjoram, rosemary)
  • 2 garlic cloves
  • 3 cm piece of ginger

For a serving of ramen

  • 50 g boiled chicken
  • 100 g cooked soba (buckwheat noodles)
  • 1 pokchoi
  • Asian mushrooms (enoki and shiitake)
  • 1/2 boiled egg
  • fresh herbs (onion, parsley)
  • chili flakes
  • soy sauce
  • a clove of garlic

How to cook Japanese soba noodle ramen recipe step by step

  1. Place chicken bones (you can also use necks), halved onion, garlic, diced celery, carrots and ginger in a deep saucepan. Tie up the herbs and put them in the pot as well. Fill with water and put on medium heat. Cover the saucepan with a lid. Once it boils, reduce heat to low and simmer for 40 minutes. Strain the broth several times.
  2. Saute the sliced mushrooms and pokchoi until cooked through, about 10 minutes.
  3. Put all the ingredients for ramen into a deep bowl or bowl: chicken meat, mushrooms, egg, pokchok.
  4. Crush a clove of garlic into a glass, fill it with hot chicken broth. Add 1-2 tbsp. soy sauce. Pour the sauce over the ingredients in the bowl, garnish with chili flakes and herbs on top.

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