Ramen soup with beetroot chard

[For 1 serving:]

Ramen soup with beetroot chard

Category: First meal

Kitchen: japanese

Ingredients
For 1 serving:
chicken broth (vegetable)	200-300 ml
ramen noodles	1 square
chard	1 bundle
mizuna cabbage	1/3 pcs.
fresh champignons (frozen)	4-6 pcs.
greens (cilantro, parsley)	taste
fresh ginger (or dried ground)	taste
garlic (cloves)	2 pcs.
pepper paste (optional)	taste
olive oil (or vegetable oil, sesame oil)	1-2 tbsp. l.
soy sauce	taste
salt	taste
ground black pepper	taste
For filing:
egg (soft-boiled or hard-boiled)	1 PC.
carrot	1/2 pcs.
lemon (juice)	2-3 st. l.
green onions, peppers, cilantro or parsley	taste

Cooking method

• Rinse the carrots, peel, chop, pour over with lemon juice and leave for a while.

• Chard, mizuna cabbage, the rest of the greens and mushrooms, rinse under running water, dry and cut.

• Heat olive oil in a saucepan, add chopped mushrooms, season with salt and pepper, fry for 2-3 minutes, until golden brown. Add chopped ginger, chopped garlic and cook for another 30 seconds. Then add soy sauce and, if using pepper paste, pour in broth, bring to a boil and simmer for 10 minutes.

• Simultaneously cooking the broth, put another pan on the fire, add water, bring to a boil and boil the ramen noodles.

• Add chopped herbs to a saucepan with broth and mushrooms and continue to cook for another 2-4 minutes.

• Put the noodles into a serving plate, pour in the hot broth with herbs and mushrooms, mix, add the egg, carrots, chopped herbs and serve.

The dish is designed for

1 serving.

Time for preparing:

30 minutes.

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[Ilona]

Ilona, what kind of soup is everything fresh and not overcooked? And photos, photos, super

Asian cuisine, specifically whose? The recipe must be taken to the national cuisine https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=1444 see the column on the left under the photo of the recipes.

Thanks for the soup!

[Admin]

Admin, Tanya, thanks, made changes.
They say different things about the origin of ramen: some, for example, believe that this soup is from China, others confidently associate its appearance with Japanese cuisine and date the birth of ramen to the beginning of the twentieth century.

"In 1910, a restaurant called Rairaiken opened in Tokyo's Asakusa district, which in those years was Japan's busiest shopping mall." The restaurant hired a chef from Chinatown in Yokohama and included shina soba, considered the first Japanese ramen. At that time, Asakusa was also the center of kabuki and movie theaters, so people who came to the show or movie could enjoy ramen at the same time.Ramen was still considered a foreign dish and was little known, but it is obvious that the combination of its novelty with the familiarity of noodles it resembles Japanese soba, simplifying the path of the new dish to popularity.
The Chinese living in Japanese cities such as Sapporo in Hokkaido Prefecture, Kitakata in Fukushima Prefecture, and Kurume in Fukuoka Prefecture contributed to the spread of ramen in the early Showa period (1926-1989). However, ramen continued to be relatively unknown and was considered a Chinese dish until the end of World War II, when it began to evolve to eventually evolve into the purely Japanese dish we know today. After the war, ramen stalls sprang up throughout Japan to meet the demand of soldiers returning home, and because wheat was much more affordable than rice in those years. Many of the now famous ramen restaurants were founded in the first post-war decade (1945-1954).It was during this era that ramen varieties such as the Kyushu-style tonkotsu (on pork bones) and miso-flavored ramen, which forms the basis of Sapporo ramen, appeared.
When ramen began to be made all over Japan based on tonkotsu and miso soup, this dish began to be perceived as a separate culinary tradition, and not as a kind of Japanese soby. The emergence of instant ramen and the proliferation of ramen chain restaurant franchises in the second half of the 60s and early 70s led to Sapporo ramen and Hakata ramen, previously considered local specialties, to become key categories of ramen.
A true triumph for the ramen industry was the inclusion in October 2014 of 22 ramen restaurants in the prestigious Michelin Toyo Guide 2015 gastronomic guide. The restaurants did not receive any stars, but were mentioned in the Bib Gourmand section, which contains information on establishments offering great dining for 5,000 yen or less.
For a foreigner, Japanese cuisine is tempura and sushi. Ramen has always been considered fast food and until recently was associated more with Chinese cuisine, but the publication in the Michelin Guide means the recognition of this dish as a separate culinary phenomenon. It is no exaggeration to say that this also means the worldwide recognition of ramen as an integral part of Japanese cuisine.
In 2013, Japanese cuisine, or washoku, was inscribed on the UNESCO Intangible Cultural Heritage List, which determined its status as a traditional cuisine in need of preservation. However, ramen has become the most popular Japanese food in the world, and the process continues. " (Hayato Ishiyama)

Tanya, thanks for the kind words and for your interest in the recipe

[Corsica]

Very interesting soup, serving, and even the atmosphere itself!
Cool how!
I probably will never cook such a soup myself, I will not be able to, but I will love it with great pleasure!
Corsica, Ilona, Thank you so much!

[Rituslya]

Rituslya, to your health!

I probably will never make such a soup myself, I will never be able to.

Rita, I don’t believe your profile I saw cooking is no more difficult than making lentil soup according to your recipe, the general basis in technology with different ingredients.