Ramen Noodle Soup


4tbs olive oil               
1 parsnip                                    
1 turnip                                    
2 carrot                                 
250g beacon                        
1.5L of stock(chicken/vegetable)
0.5L of water
100g Bella mushrooms
1tbs sweet & sour Asian sauce
8tbs soy sauce
2tbs Worcestershire sauce
chili powder to taste
hot red pepper to taste
2 garlic cloves
finely chopped green onion
4 hard-boiled eggs
2 portobello caps
 bean sprouts
200g ramen noodles

We will start with the base of the broth. It is important to prepare everything ahead of starting, this way as we are making the broth you don't have to worry about preparing the food for it.
 First let's peel all our veggies(garlic, parsnip, turnip, carrot) as you get to the onion cut it in half and put half with all your veggies and the other half cut in half-moon thin slices. You will also need to cut the Bella mushrooms. Take the 250g of beacon and put 8 stripes aside. Cut the rest into very small squares.

Once you have prepared everything, in a large pot heat up the oil sizzle the onion and garlic till golden, add the Bella mushrooms and bacon, and cook for 5 to 7 min on high.
 Take the garlic out and add your veggies, lower the heat to medium, and pour in your stock and water. Cover the pot with the lid and wait for it to start boiling, add the souces, chili powder, and red pepper.
 Let it boil, then covered for 20/30 min before uncovering and lowering the heat. Wait for it to reduce the amount to 3/4 from the starting point. Cover and switch off the heat. 

Turn your oven on at 195*C.
Take your grill and heat it up, brush the portobello caps with oil and place them on the grill keep checking till they are striped, then place in a pan and put them in the oven for roughly 15 min or till soft. Place the beacon on a separate pan and cook them in the oven for 10 min or till crunchy. 

In the meantime, we will put the ramen noodles to boil (cook as directed on package) and start plaiting. First, we will put our bean sprouts on the plate, cover them with noodles, and pour in soup till all is covered. 
Then place the beacon on one side, half of the portobello cap on the other side, and the eggs close to all. As for the eggs I like to cut them in half but this is up to you. Sprinkle with green onions and sesame seeds for garnish and serve.

Enjoy, Cassie ❤️  
Be sure if you make my recipe tag me on Instagram in your photos at @giveitflavour


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