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#13648319 Feb 09, 2018 at 02:14 PM
241 Posts
Tasty Noodle Soup:

This recipe was inspired by Harth the tavernkeeper's recipe! I found his to be a good base, but I found it needed more flair!

1 Tablespoon (TBSP) of sesame oil
3 cloves of garlic, minced
1 Teaspoon (tsp) of fresh grated ginger
4 cups of broth (beef, chicken, vegetable)
2 cups of water
2 TBSP of soy sauce
dash of red pepper flakes (optional)
dash of dried chilies (optional)
Handful of button or shiitake mushrooms
10 ounces of ramen noodles

Optional more additions:
fried or grilled pork belly, cut thin into slices.
firm tofu, pressed and fried
soft boiled egg, cut in half
green onions

Heat the oil in a large sauce pan, medium heat is fine. We don't want the oil to smoke. Add the garlic and ginger for about two minutes, to prevent the garlic from burning.

Add in the beef broth, water, the soy sauce, your red pepper and dried chilies, mushrooms. Bring this to a simmer. A simmer is the stage right before a boil, where there's tiny happy bubbles getting to the surface. Cook for about 5-10 minutes.

Add in your noodles, they cook really fast, in about three minutes. Add in all of your extras that you want, toppings are traditionally displayed on top of the food in a pretty display. Enjoy!

Serves 2-3 depending on how hungry you are!

Vegetable Broth Recipe:

1 onion, chopped
2-3 stalks of celery, chopped
1 carrot, chopped
1 medium potato, cut into large chunks
3-4 cloves of garlic, smashed
herbs of your liking: Bayleaf, rosemary, thyme, sage, parsley for example
soy sauce
2 tablespoons of peppercorns
1 tablespoon of apple cider vinegar
8 cups of water

Place all ingredients into a large stock pot and bring to a boil.

Turn down heat to a simmer, and let simmer for at least an hour. Covering your broth helps it reduce less. If it begins to reduce too much, you can add in more water.

Strain broth completely and let cool.

Beef or Chicken broth:

See above recipe, but add in boney-meaty pieces of meat for your desired broth. Once a foam starts to form, pull out the meaty bone pieces and take the meat off. Save the meat for a later use. Return the bones to the broth. Simmer for 8-24 hours, skimming fat off continuously and adding more water to always ensure the veggies and bones are fully submerged.

Once done, strain everything out, and cool the broth. Skim the fat off the broth once the fat has turned into a solid, and enjoy!

Perfect soft-boiled eggs:

Place eggs into sauce pan and cover with water completely. Turn the heat on until the water boils. As soon as the water comes to a rolling boil, turn to heat off and let the eggs sit in the hot water for 10 minutes.

Put the eggs afterwards into an ice bath for about five minutes to easily peel away the shells. Inside the yolks will still be soft and delicious, and outside, the egg will be entirely cooked!
From the Desk of the Chancellor
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