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You need The Broth.
Prepare cold water.
Prepare fish sauce.
Use soy sauce.
Provide a bunch of spring onions (around 4), roughly chopped.
You need to prepare portobello mushroom, sliced thickly.
Prepare garlic cloves, peeled.
Prepare onion, quartered.
You need to prepare Chinese Five Spice.
You need to prepare Birdseye chillies, chopped.
Prepare miso paste.
Provide chicken carcass.
Use ginger.
You need to prepare tomato paste.
You need to prepare Salt.
You need to prepare Pepper.
You need Sesame oil.
You need to prepare sugar.
Provide The Tea Eggs.
Prepare oolong tea leaves (ordinary black tea will also work).
Prepare cinnamon stick.
Use star anise.
You need cloves.
You need fennel seeds.
Prepare peppercorns.
You need eggs, hard boiled.
Prepare The Pickled Beetroot.
You need vinegar.
Prepare sugar.
You need water.
You need to prepare peppercorns.
Use bay leaves.
Use beetroots, boiled.
You need Noodles.
You need to prepare nests of vermicelli noodles (more or less to desired quantity).
Provide Enough water to fully submerge the nests.
Provide Salt.
Prepare Toppings.
Prepare Nori sheets (optional).
Provide Sweetcorn.
Use Greens of some kind (green beans, spring onion, peas).
Provide sliced portobello mushrooms.
Use Sesame seeds (optional).
You need Chicken meat of any kind (cooked).

First you need to make your broth. Now this can take a while, so wake up early the day you want to make your soup. You need to lightly fry the spring onions, chillies, onions, garlic, and tomato paste..
Once browned, add in your spices and coat everything with them. Add your carcass and then five litres of water on top, with the rest of your ingredients for the broth. This needs to be brought to a boil and then simmered for a minimum of five hours. Mine went for 8 and had a deeper, more intense flavour..
The Tea Eggs can be prepared whilst the broth is cooking. Hard boil the eggs and then simply add your spices and tea to a pot, then submerge with boiling water. Crack the shells of your eggs but do not peel them! The cracks give a shattered glass effect in the end. Place them in the boiling spice and tea mix and leave there for 30 minutes..
Place the eggs into a glass bowl and strain the tea mixture on top. Leave this to intensify in colour and flavour, in the fridge. Ensure to put cling film on top so no nasty fridge smells enter your delicious tea mix..
Place the vinegar, sugar, water, bay leaves, and peppercorns into a pan and bring to a boil. Once it is scalding hot (that means bubbles have appeared around the edges and it is beginning to bubble in the centre) pour the mixture over your peeled and cooked beetroot and let it come to room temperature. Leave this to pickle all day, until ready to serve. Note: this makes more than I used in the dish and so feel free to not use all of it. It lasts ages in the fridge, too..
So the only elements left are the noodles and toppings. It has been at least five hours since you put on the broth, or longer, so you are going to start your noodles. Cook them according to packet instructions..
Place your chicken in the broth to heat it through, you don't want to overcook it though, as it is already cooked..
Whilst everything is slowly cooking, prepare your toppings. Cook the green beans (you can use spring onions however, which are best raw) and lightly fry your Portobello mushrooms in sesame oil. Once these are cooked, get ready to serve..
Start with the noodles, a generous portion goes into the bowl. Then the chicken (you can shred this if you like) in a neat pile to one side. Pour over the delicious hot broth (strained) and then finally top with anything else. Your eggs halved and to one side, showing the lovely yolks, the beans, sweetcorn, mushrooms and beetroot all in their own space..
Garnish with the nori at one side, sticking out high and sprinkle lightly the sesame seeds over the eggs..
Enjoy your delicious meal, which you have spent all day preparing. It's a small price to pay for this truly delicious, Not-So-Traditional Ramen Noodle Soup!.

Now that you have read Not-So-Traditional Ramen Noodle Soup recipe, it is the time for you to head to the kitchen area as well as prepare some great food! Bear in mind, food preparation is not a skill that can be 100 percent right in the beginning. Practice is needed for you to understand the art of cooking.

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