Traditional chicken and beef broth with ramen noodles
Warm and nutritious broth is synonymous with Sunday dinner, but how can you spice it up a bit? Just two ingredients are enough to transform a traditional soup into a feast with an Asian twist. The addition of ramen noodles will surprise your guests.
Number of servings
4
Sharpness level
MILD
Preparation time
2h
Difficulty level
AVERAGE
INGREDIENTS
- 2-3 tablespoons mushroom soy sauce
- 150 gr ramen noodles
- 200 g beef shank
- 300 g portion of turkey broth
- 2 carrots
- 1 parsley
- ½ leek
- ¼ celery
- 3 bay leaves
- 4 allspice grains
- 4 bay leaves
- 2 tablespoons chopped chives
- 2 tablespoons chopped dill
- Freshly ground black pepper to taste
A METHOD OF PREPARING
- Cook the pasta according to the package directions. Then rinse it under cold water. Peel or thoroughly wash the vegetables and cut them in half.
- Transfer the meat to a pot. Add the herbs and vegetables, cover with cold water, and cook over medium heat. Near the end of cooking, season with mushroom soy sauce and freshly ground pepper. Remove the carrots from the pot, slice the parsley, and place in bowls. Add the cooked pasta and chopped herbs. Pour in the hot broth.
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