chili ramen sauce

by Eva Felis on May 17, 2013

untitled (1 of 1) I love to eat what’s in season. Beside other reasons, it just feels and tastes best. Using the example of soup: a steaming bowl of squash soup on an autumn night transforms me from cold to cozy. And a zucchini soup with a generous splash of buttermilk can be the best possible thing that happen to me while starving on a hot summer day.

One exception is ramen soup, it has no season or it is rather at home in every season because it adapts without much ado. I don’t want to offend any Chinese and Japanese cooks, I am afraid they are very serious about their noodle soup, but I have to admit I kind of might break every rule in this matter. The reason for that is not me being ignorant, it is how I approach this broth soup. For me it is fast food, easy to make with what I have on my hands and I can make it as healthy as I want. By the way if you haven’t got it until now… I am not talking about the instant version of ramen soup where you pour hot water over MSG.

For me it is fast food because I can enjoy a nice meal in about 10 minutes. And I don’t really care about dashi or not dashi, red or white miso, should be used. I buy noodles by the kilo, the rest is mainly leftovers or already in my refrigerator. And I am not afraid to use (organic) granulated soup, less waste and less weight to carry. The other thing that makes this so easy for me is the chili ramen sauce I discovered in the Wagamama cookbook. I tweaked this to my liking and love my ramen soup even more. chili ramen sauce-328-2

Follow my blog with Bloglovin

Tags: , , , ,

Leave a comment