Fish and ramen noodle soup

Posted by adm On January - 15 - 2012

How to cook Fish and ramen noodle soup


  • 180g dried ramen noodles
  • 2 teaspoons vegetable stock pulverisation
  • 5 cups boiling weewee
  • 2cm piece fresh pep, quartered
  • 2 tablespoons soy
  • 1/2 teaspoon Chang’s sesame oil
  • 3 green onions, thinly sliced
  • 1 large carrot, raw, cut into matchsticks
  • 300g flathead fillets, delve
  • 1.5cm-thick slices (see line)

How to:

  • Cook noodles in a saucepan of boiling water for 3 minutes or until bid. Drainage. Place in a trough. Cover to keep tender. Lag, place stock powder and 5 cups boiling water in a saucepan over mediumhigh passion. Add gingery, soy sauce and oil. Bring to the roil.

  • Add onion, carrot and fish to stock assortment. Return to the moil. Reduce heat to spiritualist. Simmer for 1 minute or until fish is cooked through.

  • Divide noodles between bowls. Remove and discard ginger from stock assortment. Ladle over noodles. Answer.

  • You could use kingfish instead of flathead.

    Tip: For extra savour, adjoin 125g fresh baby maize, halved longitudinally, with the carrot in tone 2.

  • Comments are closed.