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Before you jump to Not-So-Traditional Ramen Noodle Soup recipe, you may want to read this short interesting healthy tips about Choosing Healthy and balanced Fast Food.
Just about every article you read about improving your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to that. From time to time, though, you definitely do not want to make an entire meal for your family or even just for yourself. Sometimes almost all you desperately want is to go to the drive through and get home as quickly as possible. There is zero reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. You can do this because many of the popular joints are now advertising “healthy” menu alternatives to keep their businesses up. Here is how to eat healthy when you reach the drive through.
Visit a drive through in a place that has made it a practice to offer healthier options to people. Arby’s for example, does not offer burgers. Instead, a person’s options include roast beef and chicken sandwiches, wraps and big salads. Wendy’s, not surprisingly, is known for its square burgers, even so the menu there has a bundle of healthful choices like salad, potatoes and chili. Most fast food dining places usually do not stoop to the unhealthy lows seen at McDonalds.
Fundamental reason states that the proper way to lose fat and get healthy is to ban fast food from your diet entirely. Most of the time this is a good plan but if you make good choices, there is no reason you can’t visit your drive through now and then. Once in a while, letting someone else cook dinner is just what you need. When you choose healthful menu items, you do not have to feel terrible about visiting the drive through.
We hope you got insight from reading it, now let’s go back to not-so-traditional ramen noodle soup recipe. You can have not-so-traditional ramen noodle soup using 44 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to prepare Not-So-Traditional Ramen Noodle Soup:
- You need The Broth
- Use cold water
- Take fish sauce
- You need soy sauce
- You need a bunch of spring onions (around 4), roughly chopped
- You need portobello mushroom, sliced thickly
- Provide garlic cloves, peeled
- You need onion, quartered
- Use Chinese Five Spice
- Provide Birdseye chillies, chopped
- Prepare miso paste
- Get chicken carcass
- You need ginger
- Provide tomato paste
- Take Salt
- Prepare Pepper
- You need Sesame oil
- Get sugar
- Take The Tea Eggs
- Prepare oolong tea leaves (ordinary black tea will also work)
- Use cinnamon stick
- Prepare star anise
- Get cloves
- Take fennel seeds
- Prepare peppercorns
- Prepare eggs, hard boiled
- Get The Pickled Beetroot
- Use vinegar
- Use sugar
- You need water
- You need peppercorns
- Use bay leaves
- Prepare beetroots, boiled
- Get Noodles
- Get nests of vermicelli noodles (more or less to desired quantity)
- Get Enough water to fully submerge the nests
- Get Salt
- Take Toppings
- Get Nori sheets (optional)
- Provide Sweetcorn
- Provide Greens of some kind (green beans, spring onion, peas)
- Take sliced portobello mushrooms
- Prepare Sesame seeds (optional)
- Provide Chicken meat of any kind (cooked)
Steps to make Not-So-Traditional Ramen Noodle Soup:
- First you need to make your broth. Now this can take a while, so wake up early the day you want to make your soup. You need to lightly fry the spring onions, chillies, onions, garlic, and tomato paste.
- Once browned, add in your spices and coat everything with them. Add your carcass and then five litres of water on top, with the rest of your ingredients for the broth. This needs to be brought to a boil and then simmered for a minimum of five hours. Mine went for 8 and had a deeper, more intense flavour.
- The Tea Eggs can be prepared whilst the broth is cooking. Hard boil the eggs and then simply add your spices and tea to a pot, then submerge with boiling water. Crack the shells of your eggs but do not peel them! The cracks give a shattered glass effect in the end. Place them in the boiling spice and tea mix and leave there for 30 minutes.
- Place the eggs into a glass bowl and strain the tea mixture on top. Leave this to intensify in colour and flavour, in the fridge. Ensure to put cling film on top so no nasty fridge smells enter your delicious tea mix.
- Place the vinegar, sugar, water, bay leaves, and peppercorns into a pan and bring to a boil. Once it is scalding hot (that means bubbles have appeared around the edges and it is beginning to bubble in the centre) pour the mixture over your peeled and cooked beetroot and let it come to room temperature. Leave this to pickle all day, until ready to serve. Note: this makes more than I used in the dish and so feel free to not use all of it. It lasts ages in the fridge, too.
- So the only elements left are the noodles and toppings. It has been at least five hours since you put on the broth, or longer, so you are going to start your noodles. Cook them according to packet instructions.
- Place your chicken in the broth to heat it through, you don't want to overcook it though, as it is already cooked.
- Whilst everything is slowly cooking, prepare your toppings. Cook the green beans (you can use spring onions however, which are best raw) and lightly fry your Portobello mushrooms in sesame oil. Once these are cooked, get ready to serve.
- Start with the noodles, a generous portion goes into the bowl. Then the chicken (you can shred this if you like) in a neat pile to one side. Pour over the delicious hot broth (strained) and then finally top with anything else. Your eggs halved and to one side, showing the lovely yolks, the beans, sweetcorn, mushrooms and beetroot all in their own space.
- Garnish with the nori at one side, sticking out high and sprinkle lightly the sesame seeds over the eggs.
- Enjoy your delicious meal, which you have spent all day preparing. It's a small price to pay for this truly delicious, Not-So-Traditional Ramen Noodle Soup!
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