Fast ramen with meatballs. A happy (fast) instant soup for after work.

R amen makes you happy. Point. And pretty much. In fact, I have not met anybody who was not mesmerized by Japanese noodle soup. A strong, slightly sweet-salty steaming broth with various savory fillings served in a large bowl - simply stunning. I like her most with the wonderfully thick udon noodles ... hmmm. Ready for the Soup Sky?

Normally, the broth is cooked for ramen for hours and is often served with thin slices of tender braised roast pork. My shorter, fast-instant version is much more compatible with the average Northern European end of work and is on the table for a whopping 20 minutes. Of course, it still brings a lot of flavor and crisp vegetables. And instead of roast pork, tasty, Asian-flavored meatballs come into play.

Freshly cooked with lots of flavor and vegetables - the ramen soup is on the table in just 20 minutes

The basic version of broth, pasta and meatballs can be flexibly pimped according to your own ideas with other ingredients. For a filling dinner I love a boiled egg, baby spinach and some corn as a deposit. Chopped spring onions are sprinkled over the ramen and give a fresh accent. If you like, you can also add finely chopped leeks, mushrooms or fine strips of carrots or pack-choi. Important: The vegetables are usually not pre-cooked (except for the corn), but only with the boiling broth. So it stays nice colorful, crisp and retains most of its nutrients.

Also with the noodles for your ramen you have the free choice. In the Asian grocery store, very different varieties are waiting to be used - dried, thin narrow or broad wheat noodles or fresh, thick udon - they are all easy to digest and usually take only 3-5 minutes to cook. If you do not tolerate gluten, you can also try buckwheat soba noodles (but be sure to look at the packs, the proportion of buckwheat can vary greatly for different brands).

Slurping is strictly allowed!

And one more good message: In Japan, noodles are being whined! The noodles are fished with the sticks from the hot broth and consumed with a significant sucking noise. With the noodles you should also get as much of the delicious broth as possible.

You can prepare ramen even faster (and really, really close to the instant) if you have broth and meatballs in stock , Both can be separated from each other very well for a few months freeze. So cook a double or triple amount and then enjoy your after-work ramen with a fast preparation time.

Whether with or without "noise" ...

Have it! ღ