Geheim van de chef

Ramen soup

Recept: Tim Neckritz Fotografie: Aangeleverd

Ramen, one of my absolute favorite soup recipes with so many flavors.
You can be so creative with this one as you can easily exchange the ingredients on seasonal base, meat or vegetarian/vegan.

A little preparation is needed but the result will amaze you and you can easily freeze the left over stock away for a different time.

You can easily prepare the stock yourself, in this recipe we go lazy and easy and use low salt blocks from the supermarket.

Compared to the Vietnamese Pho this dish is still less time-consuming as the stock has fewer ingredients and you don’t need to boil bones etc. overnight.

Normally the soup is served with Ramen eggs, soft-boiled eggs that are then peeled and marinated in a mix of Soy sauce and Mirin.

I am not the biggest fan of it, so I left them out here 🙂

Ramen soup

One of my absolute favorite soup recipes with so many flavors.
Gang Hoofdgerecht
Keuken Aziatisch
Trefwoord soep
Bereidingstijd 1 uur
Porties 4 personen


  • Big soup pan
  • Cutting board
  • Sharp knife
  • Small pan
  • Big bowl with ice water
  • zeef
  • Small bowls to keep the vegetables separate
  • Big spoon / wooden spoon
  • Kitchen paper
  • Small pan
  • Heat resistent jug


For the stock

  • 3 l water
  • 3 blocks low salt vegetable stock
  • 3 blocks low salt chicken stock
  • 3 blocks low salt mushroom stock - I always use Maggi for this
  • 2 tl Soy sauce light
  • 2 tl sesame oil
  • 2 tl fish sauce
  • 1 red pepper

Soup filling

  • 1/2 duck breast per person if you don't like duck you can replace it with chicken thighs or pork or Tofu
  • 300 gr Sugar snaps
  • 300 gr Tauge
  • 300 gr Shiitake mushrooms or Champignons
  • 1 Broccoli
  • 125 gr Ramen noodles per person
  • 3-4 spring onions
  • Pinch shrimp paste - optional


  • Take the broccoli and get the roses lose so you can cook the stem in the broth. Put the broccoli roses aside in a small bowl till we start preparing the vegetables for the soup filling.
  • Put the big soup pan on the stove and pour at least 3.5 l of water in there, it will cook down a lot and lose some of the liquid. Add then the broccoli stem to the water and start on highest heat to bring the water to boil.
  • Take all the stock blocks in a small bowl and mix them so you get more of a powder, add this mixture then to the soup pan once the water is boiling. Stir well with a big spoon. Let this cook on high heat for 10 minutes.
    After 10 minutes reduce to low heat so the soup only simmers quietly on the stove.
  • Add this point we add the soy sauce, fish sauce, sesame oil and the pinch of shrimp paste. This is purely for the taste, you need to dose it careful and if you are not a fan of it leave it away.
  • Clean the sugar snaps if needed, wash them and put a sieve into the soup pan. Let the sugar snaps simmer for 2-3 minutes in there, then throw them into the ice water till they stop cooking further,
    add them then to a separate bowl and set aside.
  • Repeat the same with the broccoli roses. Let them simmer in the soup for around 5 minutes, then in the ice water and put aside in a separate bowl again till further use.
  • Cut the Shiitake in smaller bits, not too small or too thin and let them simmer for around 5 minutes in the sieve in the soup as well. Important is here, that when you take them out you need to hurry putting them into the
    ice water and then directly out as they otherwise soak up too much water. Evtl. take some kitchen paper to dry them
  • Repeat this procedure with the Tauge, simmer them for max. 2 minutes, ice bath and set aside.
  • Cut the spring onions, these are not getting cooked so just set aside in a small bowl.
  • Take the broccoli stem out of the water and put aside, we don't really have any use anymore for this in this recipe.
  • Take the red pepper and slice it open with 4 cuts so the green head keeps it still together, add this to the soup and let it simmer in there.
  • Dry the duck breast with some kitchen paper and make 4-5 cuts into the skin without reaching the meat.
    Spice them from both sides, I always use a mix of sea salt, black pepper, a pinch of 5 Spices and a pinch of Szechuan pepper.
  • Bake the breast first on the skin side for 2-3 minutes, then turn and let them bake on the meat side for around 10 minutes, then again for 2-3 minutes on the skin to get crispy. After that take them out of the pan and just let them rest till we need them.
  • Boil some water in a separate small pan for the noodles, add a pinch of salt and bring the water to boil. Add then the noodles and cook according to the instructions.
    I always buy mine at the Amazing Oriental, they have a big variety of straight and curly noodles from made from different bases.
    Once cooked strain them and splash some ice cold water over so the boiling stops, set aside for a moment.

Now the fun part - the plating

  • Cut the duck breast into thin slices and leave for now aside. Take 4 deep soup plates or bowls for assembling this. I bought big Ramen bowls at the Amazing Oriental as well including the slurp spoons and chopsticks 🙂
  • Bring the soup to boil on high heat again so it starts bubbling lightly.
  • Put the noodles in the middle of each plate / bowl and then assemble the other fillings around it. Some broccoli roses, Sugar snaps, some mushrooms, a bit of the Tauge and the meat. Sprinkle the chopped spring onions over it.
  • Reduce the heat of the soup again.
  • Then carefully with a heat-resistant jug (I just take a glass measuring jug that is microwavable) take some soup out of the big pan and pour over your plate / bowl so that everything is covered in the delicious soup.
  • You will see the noodles are a bit stuck but take your chopsticks and losen them up again in the soup, it goes very easy.


Time to eat, enjoy 🙂
Or as the Japanese say: ITADAKIMASU
If you want to keep it pure vegetarian or vegan - exchange the chicken stock with some more veggie stock but not more mushroom stock.

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