Ramen Noodle Soup Time

Thank goodness it has been rainy here is Austin, we need the rain! The rain also means, soup!

So no homemade noodles. It was a major fail. I will keep working on them. I think I will ask for a pasta machine for Valentine’s day…

I served this as an after school snack before the twins went off to work out for 4-5 hours, and when they left they asked if they could have it for dinner too after dance and gymnastics. Thus I ate leftovers so there was enough for them.

But here is the recipe for the soup I made.

  • Sauté a white onion with a little EVOO in the soup pan
    Add sliced carrots(about 1/person) mushrooms (a full handful or more whatever kind you like) lemongrass ( 2 stalks) and garlic (1-2 minced)
  • After 4-5 minutes add 4 cups vegetable stock and 2 cups water (you can also use organic lemongrass or miso broth
  • Then I added the following, red miso (2 tablespoons) soy sauce ( 1/3 cup) and a little rice wine
  • I also squeezed in a little OJ, not sure what made me to this but it was yummy
  • Let simmer a little
  • I had made soft boiled eggs earlier and put my steak in the freezer 45 minutes ago to make slicing easy.
  • Bring soup to a boil and I added 4 ramen noodle mixes, 2 handfuls of Chinese cabbage, shredded and the steak which was sliced thin.
  • Add any seasoning you like, like crushed pepper, ponzu or what not.
  • At the end add scallions.
  • Pour into bowls and add 1/2 egg on top.

Since my noodles failed I used organic ramen noodles.

YUM!