Chuka Soba (Chinese-style Ramen)
Ramen is a Japanese dish that consists of noodles in a broth, typically flavoured with soy sauce or miso, and often topped with sliced pork, nori (seaweed) flakes, menma (fermented bamboo shoots), and scallions. Chuka soba is a type of ramen that originated in China, and is characterised by its thick, wheat-based noodles and bold, umami-rich flavour.
Ingredients
– 1 litre chicken or vegetable stock
– 2 tablespoons soy sauce
– 2 tablespoons miso paste
– 1 teaspoon sugar
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, finely chopped
– 1 thumb-sized piece of ginger, finely chopped
– 200g chuka soba noodles
– 2 eggs, soft-boiled
– 1 nori sheet, cut into strips
– 1 spring onion, thinly sliced
Method
1. In a large pot, bring the stock to a boil.
2. In a small bowl, whisk together the soy sauce, miso paste, and sugar until the sugar has dissolved.
3. Add the soy sauce mixture to the boiling stock, and then reduce the heat to low and let the soup simmer.
4. In a separate pan, heat the oil over medium heat.
5. Add the onion, garlic, and ginger, and cook until the onion is softened.
6. Add the onion mixture to the soup, and then let the soup continue to simmer.
7. Cook the noodles according to the package instructions.
8. Divide the noodles between bowls, and then ladle the soup over the noodles.
9. Top with the soft-boiled eggs, nori strips, and spring onion.
Potential changes & improvements
– For a vegan version of this soup, use vegetable stock and omit the eggs.
– To make the soup spicier, add a pinch of red pepper flakes or a tablespoon of gochujang (Korean chili paste) to the soup.
– Swap out the chuka soba noodles for another type of noodle, such as udon or soba.
– Use different toppings, such as sliced pork, kimchi, or bean sprouts.
What other food it works well with
– Rice
– Pickled vegetables
– Spicy chili oil
Common Mistakes
– Not boiling the noodles long enough – make sure to cook the noodles according to the package instructions.
– Not whisking the soy sauce mixture well enough – whisk until the sugar has dissolved completely.
– Not simmering the soup long enough – let the soup simmer for at least 30 minutes to allow the flavours to meld together.
Nutritional Information
– Calories: 400
– Fat: 17 g
– Carbohydrates: 48 g
– Protein: 12 g
Allergens
– Soy
– Wheat
– Eggs