Japanese Spaghetti Soup Recipes

SPAGHETTI NAPOLITAN (JAPANESE KETCHUP PASTA)

Steps:

• Cook pasta in a big pot of boiling water per packet instructions (al dente).
• Reserve 1 tablespoon of water from the pot, then drain the pasta.
• Put all the Sauce ingredients in a bowl and mix well.
• Heat oil in a frying pan over medium heat. Add garlic and onion, sauté for about 1½-2 minutes until the onion pieces become transparent.
• Add capsicum, mushrooms and ham to the pan and sauté 1 minute.
• Push the ingredients to one side and put the Sauce in the cleared area. The sauce should starts bubbling immediately.
• Stir the sauce for 30 seconds (note 5), then mix the ingredients and the sauce together.
• Add the pasta and a tablespoon of the pasta water to the pan. Mix quickly.
• Add butter to the pan and toss several times until the butter melts and mixes with the pasta, then turn the heat off.
• Transfer the pasta to a serving plate with grated parmesan cheese and a bottle of tabasco.

JAPANESE RAMEN NOODLE SOUP

Steps:

• Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
• Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
• Cook 375g ramen noodles following the pack instructions, then drain and set aside.
• Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
• Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
• Strain the stock into a clean pan, then bring to the boil once again.
• Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.