If a French onion soup and a Japanese ramen would have a baby it would be this banging recipe which may just be my favourite fusion recipe!
INGREDIENTS
- 2 tbsp Unsalted Butter
- 2 tbsp Vegetable Oil
- 4 r LargOnions
- 4 Garlic Cloves
- 125 ml White Wine
- 2 Sprigs Thyme
- 400g Ramen Noodles
FOR THE STOCK
- 1 tbsp Honey
- 2 tbsp Dark Soy Sauce
- 1 tbsp Fish Sauce
- 1 Beef Stock Cube (I used a "beef flavour" veggie version)
- 800 ml Water
- ¼ tsp Ground White Pepper
TO SERVE
- Cheddar Cheese
- 2 tbsp Onions
- 4 tbsp Crispy Shallots
- 2Egg Yolks
- 2 tbsp Salted Butter
- 2 tbsp Toasted Sesame Seeds
- 2 tbsp Sesame Oil
- 2 tbsp Lemon Juice
METHOD
- Remove the tops and bottoms of the onions, then slice in half and remove the skins, setting the skins aside for later.
- Finely slice all the onions along the grain (this will help keep their shape later), then peel and slice the garlic.
- Add the butter, vegetable oil, onions, garlic and 1 tsp salt to a lidded medium-sized pot set over a high heat.
- Stir until all the butter has melted.
- Add a lid and reduce the heat to low.
- Leave to steam for 20 mins, checking and stirring after 10 mins to ensure no burning.
- Meanwhile, combine all the stock ingredients plus a pinch of salt in a large jug.
- Set aside.
- Cook the noodles following pack instructions, then drain and rinse in cold water.
- Set aside.
- Once the onions have been cooking for 20 mins, pour in the wine and increase the heat to high.
- Cook for 5 mins, stirring occasionally, until all the liquid has evaporated and the onions have slightly darkened and caramelised.
- Add all the stock mixture and thyme, then stir well.
- Lay the reserved onion skins on top of the ramen, put a lid on and reduce the heat to low.
- Simmer for 10 mins.
- Remove the onion skins from the pot and discard.
- Add 2 tbsp grated cheddar and 2 tbsp lemon juice to the ramen, then mix well.
- Ladle the onion soup into two serving bowls, then divide the noodles between the bowls, letting them sit on the surface of the soup.
- Grate over a nest of cheddar cheese, top with the chilled diced raw onions, then carefully add 1 raw egg yolk per person.
- Finish with toasted sesame seeds, toasted sesame oil and enjoy!
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