Homemade Chinese soup in 15 minutes
Everyone knows instant noodles. Most of us have eaten them in the early morning after an all-night party, on a budget camping vacation, or simply at home on a lazy day when we don't feel like cooking.
Although the name suggests that Chinese noodles originated in China, they were actually invented in Japan in 1958. From there, they quickly took the world by storm. They're incredibly popular in China, of course, but also in Vietnam, Indonesia, and South Korea. So where did the name come from here? The term "Chinese noodles" likely caught on in Poland because, in the 1990s, Poles considered everything Asian simply Chinese.
Let's be honest – a classic supermarket soup is a quick, highly processed dish that's definitely not healthy. But it's full of umami, quick to make, and that's exactly why we love it so much.
Korean Culture Ramyeon
Last year, I was on vacation in Korea and discovered that instant noodles aren't just a cheap emergency food. They're actually a part of Korean culture! They're called ramyeon , and you can eat them literally anywhere. 24-hour convenience stores not only sell instant noodles, but also offer special noodle machines, so you can prepare and eat the soup right there.
While in Seoul, I stumbled upon an amazing place that I highly recommend – the self-service Jongno 24 Hours Ramen Convenience Store . They have a huge selection of soups (including several vegan options!) and a whole host of different toppings, most of which are free and unlimited. You only have to pay extra for the sliced processed cheese.
It was there that I learned how Koreans improve their soups. You pour the contents of the package into a paper bowl, then add your favorite toppings: processed cheese, raw vegetables (e.g., carrot sticks), mushrooms, or frozen gyoza dumplings. You pour hot water from the machine over the mixture and cook for exactly four minutes, stirring constantly. The finished soup is spiced up with a hard-boiled egg or chives, and eaten with a spicy kimchi and crispy pickled turnip.
This trip inspired me to create my own homemade version. It's still quick and easy, but much healthier.
Ingredients for homemade Chinese soup (1 serving):
0.5 l of broth (homemade is best, it's always worth having it frozen, but store-bought broth from a carton or powder with a good composition will also work, choose one with a low salt content)
a portion of instant noodles or other Asian-style ramen noodles, soba
3-5 dried mushrooms
1-2 slices of processed cheese
favorite vegetables: raw carrots, spinach or whatever you have in the fridge
spices: a splash of soy sauce, 1-2 heaped teaspoons of miso paste, pepper
to serve as desired: hard-boiled egg, edamame, arugula, chives, fried tofu, baked mushrooms, kimchi
Preparation:
Put the mushrooms in the broth and cook for 10 minutes.
Add the vegetables, cheese, spices, and pasta. If using instant noodles, cook for 4 minutes. If using other noodles, cook according to the time indicated on the package. Remember to stir frequently.
Pour the finished soup into a bowl, garnish with your chosen toppings and eat while hot.
Let me know in the comments what your favorite additions to instant soups are!
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