Ramen & wors noodle soup fromast week

Ramen & wors noodle soup fromast week


Ramen noodles 1 pack 200g (or less) - cooked or uncooked

+/- 300g Wors cut into small pieces (and without the skin)- please use great quality wors if possible.

Veggies (medium cooked separately in water):

  • Potatoes
  • Carrots

Veggies (uncooked) :



Mushrooms diced (handful)

1/2 medium onion chopped


1tbsp Paprika

1 tsp Gurum masala

1 tbsp Coriander

1 tsp Turmeric powder

Gloves (3)

Bay leaves dried (3 large)

1 tbsp Crushed garlic and chilli paste

Salt (just a little bit and totally optional)

1/2 Beef stock cube

1 tsp grated Fresh ginger

Soy sauce

Olive oil

400ml water


1. Cook your onions and garlic chilli paste in heated olive oil on medium heat - till your onions are medium cooked.

2. Add in your wors pieces and brown them (+/-2 min)

3. Add in your spices (Bay leaves, paprika, turmeric, gurum masala, Coriander, gloves, soy sauce and mushrooms . Mix and fry cook for about 2 minute on medium low heat.

4. Add in all your veggies. Stir and fry for about 30s to 60s and then add water + grated ginger + beef stock cube. Mix well. Let it simmer for about 1 to 2 minutes on medium low heat.

Adding noodles is optional. You can still enjoy the soup with just veggies and meat.

5. Then add ramen noodles - place at the bottom (and covered in liquid) so they can cook and absorb flavours - note that you can reduce the quantity of noodles added for a more meaty veggie soup:

you can add in uncooked noodles 2 minutes after adding items in 4 or add in previously cooked noodles about 5 minutes after adding items in 4 and/or towards the end when your soup is almost ready - I recommend cooking noodles separately as instructed on the package before adding them in the soup.

Avoid overcooking your noodles - very important.

Your noodle soup should be ready 10 minutes after adding the items in 4 or after the soup has thickened just a little bit (a tiny bit). Totally optional : add in fresh Parsely.

6. Serve warm in a bowl.

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