Preparation time: 5 minutes
Total cooking time: 17 minutes
Serves 2
Ingredients for 2 people:
1 clove of garlic
Black peppercorns
1 tablespoon of sugar
3 tablespoons of soy sauce
4 tablespoons of sake
A few drops of sesame oil
4 measures of chicken stock (blue glass)
125 g of dried ramen noodles
2 sliced spring onions
1 tablespoon finely chopped red pepper
1 tablespoon finely chopped carrot
Optional:
Quail eggs
Preparation:
Crush the garlic with a few peppercorns and the sugar in a mortar until you have a paste.
Add the soy sauce, sake and sesame oil. Mix well and pour into the rice cooker pot. Place the lid, press Cook and heat for 2 minutes. Set aside.
Open the lid, pour the stock into the rice cooker with the noodles, and add one of the spring onions and the pepper. Replace the lid, press Cook and cook for 15 minutes.
Divide the sauce between bowls. Add the drained noodles and finally pour in the stock.
Garnish with the spring onion.
Optionally, crack one or two quail’s eggs over each soup.
