Ramen broths and soup recipes can be a highly regarded secret in Japan. Families passing down recipes generation to generation. I was fortunate to have my dear Japanese friend Arleen share her families favorite version many years ago. I've adapted the recipe a bit more to my families liking over the years but, the overall taste is the same. A spiced broth with fresh vegetables in my homemade chicken broth/stock and adding in homemade ramen noodles upon serving. A perfect pairing! ~ Enjoy! Diane
Homemade Ramen Hot & Sour Soup
4 cups chicken broth
3 tablespoons soy sauce
1 bag baby spinach, fresh
1/2 cup mushrooms, thinly sliced
1/2 tablespoon Sriracha sauce *
1 Tbs Red Hot Chili Oil *
1/4 teaspoon black pepper
1/4 cup rice vinegar
1/2 cup bamboo shoot, julienned
6 ounces firm tofu, cubed *silkened
2 tablespoons cornstarch
2 tablespoons water
1 egg, beaten
1/4 teaspoon toasted sesame oil
2 green onions, sliced
serve over my:
homemade ramen noodles
Bring chicken broth to a simmer in a 3 qt saucepan/pot. Add soy sauce, sriracha sauce, shredded meat and mushrooms. Simmer for 5 minutes.
Add pepper, rice vinegar, bamboo shoots and the cubed tofu. Simmer 5 minutes.
Combine cornstarch and water, mix well. Add to soup, stirring continuously until thickened. Simmer for 5 minutes.
Beat egg in a cup and gradually stir into soup mixture while using a fork to 'thread' the egg. Add Red Hot Chili Oil and Stir in.
After 30 seconds add green onion and sesame oil, stir well and remove from heat. Spoon Cooked Ramen into bottom of bowl, serve hot soup over.
Diane's Kitchen Notes: *Sriracha sauce, Red Hot Chili Oil, Vinegar and Toasted Sesame Oil can be adjusted to taste. You can also use any mushrooms of choice, or whatever is available for added flavor.