Sluuuuurp! When your ramen’s ready, don’t be afraid to get close and make a little noise. In Japan, the home of ramen, it’s the norm. Hovering over the broth allows you to enjoy its aromas, and slurping your noodles helps cool them down.
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Ингредиенты
- 1/2 lb (225 g) ramen noodles
- 6 cups (1.5 litres) chicken broth
- 3 tbsp (45 ml) soy sauce
- 1 red bell pepper, seeded and thinly sliced
- 1/4 lb (115 g) snow peas, trimmed
- 1/4 lb (115 g) shiitake mushrooms, stems removed, or white mushrooms, thinly sliced
- 3/4 lb (340 g) semi-firm tofu, patted dry and cubed
- 2 green onions, thinly sliced
Инструкция
- In a pot of salted boiling water, cook the noodles until al dente, about 3 minutes. Drain and oil lightly. Set aside.
- In the same pot, bring the broth and soy sauce to a boil. Add the bell pepper, snow peas and mushrooms. Let simmer for 1 minute. Add the tofu and green onions. Remove from the heat.
- Divide the noodles among four bowls. Top with the vegetables, tofu and broth. Add a soy-marinated egg cut in half to each bowl, or leftover shredded grilled chicken, if desired.
