The Ramen Girl is an American–Japanese movie about a girl who goes to Japan and decides to learn how to cook ramen.
Dumped by her boyfriend after following him to Tokyo, an American slacker adrift in a foreign culture witnesses the healing power of food and determines to become a ramen chef. When Abby (Brittany Murphy) arrived in Tokyo, she assumed she was starting a new life with her boyfriend. But that future fades when Abby’s boyfriend disappears, leaving her to fend for herself in a city she doesn’t understand. In desperate need of a little consolation, the floundering American begins frequenting her neighborhood ramen shop. She feels comfortable there, and recognizes how happy food can make people by the radiant smiles on the customer’s faces. Convinced that her true calling is to become a ramen chef, Abby eventually persuades the restaurant’s temperamental, tyrannical Japanese chef to become her mentor in the art of making ramen. Though at first their relationship is almost unbearably contentious, the master and his student eventually find a common ground when Abby realizes that the secret ingredient to true ramen is a universe of feeling
As we all know movie is immensely focussed on a a Japanese noodle dish – ramen. Let’s make ramen noodle soup in japanese style.
For the stock:
- 3 cups of chicken stock
- 2 cups water
- 3 garlic cloves
- 4 tbsp soy sauce
- 1 tsp worsterchire sauce
- 1/2 tsp chinese five spice
- dash of chilli powder
- 1 tsp white sugar
- 2 slices of ginger
For the topping:
- 375g ramen noodles
- 400g sliced cooked pork or chicken breast (marinate in soy sauce and garlic)
- 100g baby english spinach leaves
- 4tbsp corn kernels
- 2 hard-boiled eggs, peeled and halved
For the garnish:
- 1 sheet of sliced nori seaweed paper (5cm by 1/2cm each)
- sprinkle of sesame seeds
- sliced green spring onions (shallots)
- Slice and fry the pork or chicken in a frypan with 1 clove of chopped garlic, soy sauce and sesame oil. Put into a bowl and reserve.
- In the pot of boiling water, cook the ramen noodles for 5min then strain.
- In a stockpot or large saucepan, place the chicken stock, 4 pieces of halved garlic cloves, soy sauce, worsterchire, ginger, five spice and chilli powder together and bring to boil. Reduce to simmer for 5 min. Taste the stock and adjust to your liking. If it is too salty add some sugar, add more soy if you prefer it saltier.
- Divide the noodles into 4 soup bowls. Arrange the pork on top of the noodles, along with the spinach, half egg, and 1tbsp corn kernels each.
- Bring the stock to boil once again, then take it off and divide the stock in the soup bowls.
- Sprinkly the nori shavings (1/4 sheet each), spring onions and sesame on top of each soup bowl. Allow the spinach to slightly wilt before serving.