LOCATION: Recipes >> Asian >> Ramen
|
 |
|
Ramen
|
|
|
|
Ramen - 'Japanese Cooking: Contemporary & Traditional' by Miyoko
Nishimoto Schinner
3 to 3 1/2 cups vegetable stock
3 cups sliced cabbage
2 tbsp sake
3 tbsp soy sauce
6 oz dried or fresh ramen or chukka-soba noodles (vermicelli)
6 oz vegetarian ‘ground beef' or ‘sausage' or reconstituted textured
vegetable protein
1/2 bunch scallions, chopped
2 tsp sesame oil or 1 tsp chili sesame oil
Bring the vegetable stock to a boil. Add the cabbage, sake and soy
sauce, and simmer for 3-4 minutes. Add the noodles. If you are using
dried noodles, cook for a couple of minutes, then add the fake ‘meat'.
Simmer until the noodles are tender, usually anoher couple of minutes.
If the noodles have soaked up too much liquid, ad a little more broth.
Add the scallions and sesame oil, divide the noodles between two large
donburi (ramen bowls) and serve immediately.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
