Spinach Ramen (ほうれん草ラーメン)
I have so much spinach that was going to wither if I don’t cook. The kids won’t eat all of it unless I get creative. So, I made them into spinach ramen 🎉. Who can resist bouncy bouncy smooth smooth fresh noodles with smoked pork belly, served in a soup made from pork soft bones brewed from last night😋.
I am not sure if there is such a thing in Japan, but certainly, not impossible! Googled and managed to find only one such image. Hahahaha.
However, there are plenty of Chinese spinach noodles. I made it a tad too wet today by accident. It is still super bouncy and delicious. Eat the roughage and all!
ramen
Resipi
Spinach Ramen
- Sediakan
- 0 min
- Masak
- 0 min
- Jumlah
- 0 min
- Hidangan
- 0
Bahan-bahan
- 1Pasta machine
- 2 cupsplain flour
- 100 gany kind of spinach
- 3/8 cupwater
- 1 tbspalkaline water
- A pinch salt
- Some corn starch to coat dough
- Toppings, prepare ahead of time
- 200 gSmoked Pork sliced
- 3medium eggs cooked for 7 minutes, peeled and soaked in soya sauce
- 2 tbspscallions
- 5 piecesyaki nori, seaweed
- 5bunches spinach boiled and drained dry
- 1roll naruto maki sliced thinly
- Stock
- 1 kgPork Soft bones
- 1/2big onion
- 2 slicesginger
- A pinch salt
- Ramen Flavour
- 4 tbspdashi powder
- 4 tbspsoya sauce or miso or some salt
Cara
- Make Ramen
- 01In a blender, put all the spinach and water and blend till as fine as you like.
- 02Add the flour, alkaline water and some salt and blend for another 2 minutes
- 03Divide into 5 portions.
- 04Take one portion and run it through #0, then fold the dough in half and turn 90 degree, feed through at #0 again. Do this 10 times to create gluten.
- 05Coat generously with corn starch
- 06Feed one portion into a pasta maker and roll at 1, then 2, then 5.
- 07Change to the noodle cutter and cut using the spaghetti size cutter.
- Cook Ramen
- 08Bring to boil a large pot of water and add a tablespoon of salt to it.
- 09Get a portion of ramen and put that into the pot of water.
- 10Keep stirring the water until the ramen floats, less than a minute. Remove and dunk the noodles into a huge pail of water with ice.
- 11Repeat for the rest of the 4 portions of ramen.
- Make Stock
- 12Make the stock the night before by boiling everything for 10 hours at the least.
- 13Add your favourite ramen flavour.
- Gather Ramen
- 14Divide ramen into 10 bowls equally.
- Add toppings.
- 15Pour soup over.
- 16Serve with sichimi togarashi and sesame seeds with a grinder.