We ate at all the all famous and ever pleasing Wasabi a few weeks ago, and tried the signature Marimoto Ramen Soup (Iron chef’s noodle soup), which he serves in nearly all of his outposts. Obviously I have been dreaming of recreating the soup myself, so I set out on the quest and shortly after, procured some ramen and made the soup! The broth is light yet flavourful, with the anise creeping through the savouriness of the soy and the sweetness of the brown sugar. My personal twist was the addition of the sesame oil, which I think adds oodles of flavour, fragrance and depth to the noodles!
Ramen Soup
Anise flavoured broth, Sesame oil, Carrot and Snow Peas
Ingredients: (Feeds 4 as an appetizer)
- I portion ramen per person (do not break)
- 2 litre vegetable stock
- 1 tsp soft dark brown sugar
- 4-5 star anise
- 3 tbsp good quality soy sauce (Kikoman)
- 2 carrots, diced
- 100 gm snow peas
- 1/2 tsp sesame oil (for fragrance)
Method:
- Cook the noodles according to packet instructions, then drain and rinse with cold water to stop it from cooking further. Place one portion per person in the serving bowls.
- Meanwhile, bring the stock, sugar, star anise and soy sauce to the boil in a large container.
- Add the vegetables and simmer for five minutes, or until just tender. Watch the carrots for cue. Lastly, drop in the sesame oil, for sheer decadence to this humble dish, and it doesn’t hurt that it smells divine!
- To serve, pour the vegetable mixture over the noodles in each bowl and make sure to serve with a spoon and fork.
Feedback:
- Use whatever ingredients you have on hand- Be imaginative! Fresh=Fabulous!
- Make sure not to add the veggies and leave them in the stock for a while before serving- boil with veggies right before service, or the vegetables will slowly disintegrate and the soup will be boring and texture-less.
- The stock is the most important element so don’t skim on the ingredients that go into the stock.
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