How to Cook Ramen Noodle Soup

Traditional Ramen noodle soup was first served in China in the early 1900's. The reason the noodles were called Ramen is because that means hand pulled noodles. The complete history of ramen seems to have several different versions depending on the area.

Ramen noodle soup recipes differ almost as much as the history does, but that also offers a wide variety to select from. The basics needed for the soup include broth, noodles, vegetables, and seasonings. If you are extra adventurous then you can make the noodles from scratch, but most cooks are willing to take the help from boxed noodles. Feel free to alter the recipe to your specific choices such as omitting the meat or using vegetable broth.

The ingredients required are:

• 2 cans chicken or vegetable broth


• 5 ounces of pork loin sliced thin


• ¾ cup mushrooms


• ½ cup tofu


• 3 tablespoons sherry


• ½ teaspoon white vinegar


• 1 small onion-diced


• ½ teaspoon ground red pepper


• 4 ounces of ramen noodles


• 1 tablespoon of soy sauce

1. Chop a small onion in very thin
   pieces and add to the saucepan with one tablespoon of olive oil and
   one tablespoon of butter.


2. Allow the onion to saute for about
   three minutes.


3. Add two can of chicken or
   vegetable broth to a saucepan over medium heat.


4. While you are waiting for the
   chicken or vegetable broth to boil, cut the mushrooms into small
   slices and set aside.


5. Add the mushrooms, sliced pork
   loin, and tofu to the broth, cover the saucepan and reduce the heat
   to simmer for five minutes.


6. Add the vinegar, sherry, pepper,
   and soy sauce to the sauce pan.


7. Increase the heat to medium high
   and bring to a rolling boil for 6 minutes.


8. Serve the ramen noodle soup in
   bowls.