ReceptnaptárQuick tomato and sausage ramen soup
Tomato ramen is a creative cousin of Japanese home-cooked quick meals: the noodles are cooked not with the flavour sachet but with fresh tomatoes and stock, so it is brighter, tangier and lower in salt. With frankfurters and an egg it is a complete lunch in ten minutes.
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Method
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- Heat the sesame oil in a pot over medium heat and cook the onion and garlic for 2 minutes.
- Add the tomatoes and cook for 2–3 minutes until they break down and release their juice.
- Pour in the stock and water, add the soy sauce and bring to the boil.
- Add the ramen noodles (use the stock in place of the flavour sachet) and the frankfurters; cook for 3–4 minutes until the noodles are tender.
- Taste and adjust with soy sauce or salt.
- Divide into bowls, top with spring onions and the halved egg, and serve at once.
Source: Wikibooks Cookbook – Quick Tomato Noodle Soup (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Use a good stock instead of the flavour sachet: it tastes better and is less salty.
- Cook the tomatoes down first so their juice thickens the soup.
- A 7-minute egg gives the soft, syrupy “ajitama” yolk.
- Add vegetables (spinach, sweetcorn) if you like.
Frequently asked questions
Why is it less salty this way?
The shop sachet is very salty; with stock and soy sauce you control it.
Vegetarian?
With vegetable stock and tofu or mushrooms instead of the frankfurters.
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More japanese ideas
- Miso soup (with dashi, tofu and wakame)
- Asari no misoshiru (clam miso soup)
- Shoyu ramen (soy sauce ramen)
- Tonkotsu ramen (creamy pork bone ramen)
- Miso ramen
- Yakisoba (fried noodles with vegetables and pork)
- Tonjiru (pork and vegetable miso soup)
- Zaru soba (cold buckwheat noodles with dipping sauce)
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