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How to make ramen soups and soba soups: recipes and tips to achieve results worthy of Japanese cuisine!
Ramen and soba, differences
Ramen is nothing more than a format of "pasta”Similar to large spaghetti. It is made from wheat flour.
Ramen can be confused for soba due to its uses and sometimes even its shape. Soba, however, is originally made from buckwheat flour. For all the information on soba varieties and the original Japanese recipe, I refer you to the pageSoba, what is it,where there is no lack of information on where to buy it or how to make it at home.
Ramen and soba are often referred to as "noodles". The term Noodles is used to indicate any foreign pasta format and not just ramen or soba.
Ramen and Soba, recipes: Shoyo, Miso and Shio
In Japan, soups are accompanied by a name that indicates the type. We thus have theShoyu Sobaor theShoyo Ramen, that is ramen and soba topped with a soy sauce. Very popular are theramen soups or soba soups "Shio soba" or "Shio ramen", that is "savory" dishes. Shio ramen or shio soba is certainly the oldest dish in the Japanese tradition. In this article we will see just how to prepare a "shio ramen" or "shio soba" soup based on seafood, shrimp, fish, seaweed ...miso sobaormiso ramen, that is, noodles (ramen or soba) enriched with a miso sauce. On this page I will give you therecipesto prepare excellent ramen or soba soups at home, as your palate prefers!
Ramen soup or soba soup, recipes
To get started, here are theramen soup recipeswith shrimp and seaweed. It may be difficult to find some ingredients, by clicking on the link you will be able to access all the information on the ingredient mentioned and also information on where to buy it. For example, wakame seaweed can be bought on Amazon for around 8 euros (and free shipping costs). Let's now turn to the recipes.
The ingredients for 4 people
- 320 g of ramen or soba
- 4 fresh mackerel, already cleaned and gutted, or, if you want a more delicate flavor, 4 hake or horse mackerel
- 8 prawns (2 prawns per soup)
- 200 g of bean sprouts
you can easily find them in the supermarket, in the canned goods department.
- 1 clove of garlic
- 20 g of kombu seaweed, or, if you want a more gentle and delicate flavor, wakame is better
- a tablespoon of katsuobushi, it is dried tuna, fermented and reduced in "flakes", that is in very thin slices
- 2 tablespoons of oyster sauce *
- 2 tsp granular dashii *
- 1 tablespoon of tamari sauce, similar to soy sauce
- 1 small glass of sake, easily found in the supermarket
- sesame oil
- salt and pepper
Before seeing how to prepare the recipes, two notes on the shopping list.
Where to buy the ingredients for ramen or soba soup?
I know, you find yourself in front of dashii, tamari, wakame… and you feel confused. Don't worry, there is nothing that online buying and selling cannot solve.
To know where to buy katsuobushiand thewakame seaweed (I prefer it to the more popular kombu seaweed), I refer you to the dedicated articles:
- Katsuobushi, where to buy it
- Wakame seaweed. Note: it must be rehydrated in water before use.
Then,ramen and soba, as well as sake, are easily found in large supermarkets, such as Auchan, Ipercoop ... The only drawback is that, for now, I have never found original soba but always other varieties with wheat ... while soba is given only by buckwheat therefore it is naturally gluten-free.
Some supermarkets also have tamari sauce while oyster sauce is rarer. To purchase, I refer you directly to the Amazon pages, unlike katsuobushi, which is more difficult to find in quality, the tamari and oyster sauces are all more or less valid.
- oyster sauces on Amazon
- tamari sauces on Amazon
Now let's talk about thedashii granular, essential for obtaining a good broth for your soup. Like katsuobushi, it is harder to find. For this recipe, fish-based dashii is recommended, I generally use"this product" which on Amazon can be bought with € 7.62 with free shipping costs. We continue with theRamen soup or soba soup recipe.
How to make ramen or soba soup
When you buy fish, have the fishmonger clean it for you. Or, if you are a Sampei-style fisherman, remove the scales by risking them with a smooth blade knife, gut the fish, wash them in running water, remove the heads and set aside ...original Japanese recipe?Then do it! :)
In a saucepan, boil 2 liters of water with the dashi. When the water starts to evaporate (even timidly) add the fish heads and the oyster sauce. Cook over a low heat for 40 minutes.
In a saucepan aside, heat 2 tablespoons of sesame oil and brown the garlic. Add the well cleaned fish and sear them on high heat on both sides. Then add the prawns and deglaze the sake!
Add the tamari sauce, a little pepper, cover and continue cooking for 5 minutes.
In a saucepan aside, again, boil theramenor thesoba. Drain it a little al dente.
Wash the bean sprouts.
In each bowl, add a teaspoon of sesame oil, spread theramenor thesoba and mix.
Filter the broth so as to eliminate the fish heads. Add the mackerel cooking liquid. Jumbled up. In each bowl, add a ladleful of broth to cover theramenor thesoba. In each bowl, add the fish, 2 prawns, the wakame seaweed and garnish with sprouts and give a touch of flavor with thekatsuobushi.