by Eva Felis on May 17, 2013
I love to eat what’s in season. Beside other reasons, it just feels and tastes best. Using the example of soup: a steaming bowl of squash soup on an autumn night transforms me from cold to cozy. And a zucchini soup with a generous splash of buttermilk can be the best possible thing that happen to me while starving on a hot summer day.
One exception is ramen soup, it has no season or it is rather at home in every season because it adapts without much ado. I don’t want to offend any Chinese and Japanese cooks, I am afraid they are very serious about their noodle soup, but I have to admit I kind of might break every rule in this matter. The reason for that is not me being ignorant, it is how I approach this broth soup. For me it is fast food, easy to make with what I have on my hands and I can make it as healthy as I want. By the way if you haven’t got it until now… I am not talking about the instant version of ramen soup where you pour hot water over MSG.
For me it is fast food because I can enjoy a nice meal in about 10 minutes. And I don’t really care about dashi or not dashi, red or white miso, should be used. I buy noodles by the kilo, the rest is mainly leftovers or already in my refrigerator. And I am not afraid to use (organic) granulated soup, less waste and less weight to carry. The other thing that makes this so easy for me is the chili ramen sauce I discovered in the Wagamama cookbook. I tweaked this to my liking and love my ramen soup even more.
chili ramen sauce
- 1 tsp. sugar
- 2 ½ Tbsp. cider vinegar
- 3 Tbsp. sweet chili sauce (store brought)
- 5 Tbsp. fish sauce
- Heat vinegar in a small saucepan or microwave oven. Dissolve sugar in vinegar.
- Add sweet chili sauce and fish sauce and stir well.
- Store airtight in refrigerator for several weeks.
caution: this sauce is very concentrated, it tastes awful on it’s own, don’t even try it… I use about 1.5 Tbsp for 2 cups of broth, depending on the other ingredients and flavor of the broth, this would be one generous serving. Just add it at the end to your licking, ergo season to taste. I also like it with stir fries and it tastes especially good with noodle dishes.