I love slurping my soup and slurping my noodles with a slurper but my ramen is nothing special.
So when I heard that Slurpin was coming to the market, I knew I had to try it.
I’ve had ramen in Singapore before but never with a ramen broth that’s really creamy.
The flavors in this soup really stand out and it’s not just a ramens broth with some sort of broth.
It’s a real soup with broth and noodles.
And this broth is amazing.
The slurp is the most flavorful part of the soup.
I was expecting a lot of creaminess in the broth but it’s all just watery noodles with tons of flavor and a little bit of water in it.
And there’s no added MSG.
The broth is very flavorful and not too thick, just a bit of noodles with the broth.
I used two cans of slurpees in this recipe and a can of slurry soup.
You could easily make a soup with this, but I’d recommend using one or two cans instead of one or more.
You won’t be able to use a larger pot because of the noodles and they’ll be too watery.
I’d say it would taste just fine in a soup bowl with rice noodles.
The noodles are a little more sticky than you might think and they get a little crunchy as you cook them.
The soup is a little sweet and a bit sour with some sweetness in there.
I’m not a big fan of the spicy taste of the broth so I’d avoid it in this version.
But this broth can also be eaten warm and has a slight hint of flavor that I really enjoy.
I also like the flavor of the beef and pork and the pork broth has a very strong meatiness that makes it a very satisfying noodle soup.
This is a soup that you can eat for lunch, dinner, or anytime.
It’ll also work well as a quick meal on the weekend.
If you don’t want to make this soup at home, it also makes a great starter.
It takes about two hours to make, but if you make this and reheat it, you can make this for a quick lunch or dinner.
I like to make a few small batches of this soup each time and add a little water if it doesn’t turn out well.
You can also add a dollop of sugar to the broth if you want.
I usually add some sugar to this soup and it really helps with the sweetness of the rice noodles and the beef.
I don,t mind it at all, but you can add a pinch of salt to taste if you like.
This soup is good for breakfast and lunch.
The meaty texture of the ramens and noodles combine well with the sweetness of the sweet broth.
This recipe is very simple and it comes together in just a few minutes.
It can be served warm or cold and tastes just like a ramnes broth with a slight sweetness.
Ingredients: 1/2 cup chopped onions (I used 1 cup), finely chopped 1/4 cup minced garlic (about 1 tsp) 2 tbsp chopped celery, finely chopped (about 2 tsp) 1 cup chopped cabbage, finely sliced (about 3-4 cups) 1/3 cup water (about 15 ml) 1 tbsp sesame oil (about 4 tbsp) 1 large egg (about 6-8 eggs) Salt and pepper to taste (I usually add salt to my ramens but you could also omit it and use sugar if you don) 1.5 cups chicken stock or vegetable stock (I use beef stock or chicken stock) 2 cups chicken broth or vegetable broth (I like beef broth) 2 tablespoons sesame seeds (optional) 1 tsp soy sauce (optional or to taste) 3 cups ramen noodles (I make this using one can of ramen and a few slurps) Directions: Place the chopped onions, garlic, celery and cabbage in a medium pot over medium-high heat.
Saute the onions for about 2 minutes.
Add the chicken stock and stir to combine.
Cover and simmer for about 10 minutes.
Drain and return to the pot over high heat.
Add water if the broth is too thick.
Add a little salt to your taste if it is too salty.
If it’s too salty, add a teaspoon of sugar.
Add about 1 tbsp soy sauce if you’d like.
Stir in the egg.
Add salt to the sauce if needed.
Bring to a boil and reduce the heat to low and cook for 10 minutes or until the noodles are soft.
Transfer to a bowl.
Serve warm with rice or noodles.
If using noodles, add salt and pepper if you wish.
This soup can be used as a side dish for soup or for a main course.
Enjoy 🙂 You might also like: How to Make a Ramen Soup with Chicken, Beef, and Rice Ingredients: 2-3 chicken breasts