Chili Moromi Noodle Soup

So easy! We had some grilled steak leftover from dinner last night so we thought - ramen but only had dried Japanese wheat noodles - a thin udon type. This turned out so delicious that we’ll definitely make this again and again!
We made two large bowls of noodle soup and had about a quart of broth leftover (yum!). This could easily serve four portions.

Ingredients:

3 quarts chicken stock
3T Chili Moromi Sauce
1/2” knob of fresh ginger peeled
3 Scallions sliced thin diagonally - separate the white and green slices
1 bundle (200g) dried wheat noodles
2 soft boiled eggs - sliced in half
Thinly sliced grilled rare steak

Preparation:

Heat the chicken broth in a pan and add the Chili Moromi Sauce and ginger knobs and bring to a boil. Reduce heat and simmer while preparing the noodles.

Bring a 4 quart pan of water to a boil and drop the dried noodles in. Set a timer for 12 minutes (or follow the directions on your package of noodles). Stir occasionally.

At the 6 minute mark, add the white ends of the sliced scallions into the broth and continue simmering while the noodles finish.

When the noodles finish cooking, drain into a strainer in the sink and rinse briefly with cold water.

To assemble your noodle soup, add 1/2 the noodles to the bottom of a large ramen bowl. Ladle enough broth to cover the noodles. Lay sliced beef and a sliced soft boiled egg on top and garnish with plenty of the green sliced ends of the scallions.

This would work with any type of noodle you happen to have on hand and you could easily sub in sliced grilled chicken, pork, or shrimp. The key to this is the delicious Chili Moromi broth!