Tag Archives: Soup

Tokyo Ramen, Hornsby Westfield

Slurp!  Slurp!  It’s the sound of warm, slippery, salty noodles…

This week I commuted to Hornsby two days, which afforded me the opportunity to try out Tokyo Ramen at Westfield Shopping Centre.  I was so excited, and not disappointed at all – and ended up eating there for lunch both days of work.
Further – after coming home and telling my housemate, “The Malaysian”, about the noodley wonders of Tokyo Ramen we trekked out for a THIRD visit in one week for Saturday lunch.  Braving the onslaught of Christmas shoppers and angry drivers, these near-heart-attack-inducing bowls of slurpy and salty noodles are clearly in our hearts already.

Tokyo Ramen runs a nice business in a busy wing of the ground floor of Hornsby’s major shopping centre, always busy along with it’s sister sushi kiosk, Tokyo Sushi, directly outside.  On Saturday, it’s so busy that there is a small queue, and we are offered a seat at the bar of the sushi kiosk instead.

Having already tried Miso Butter Corn and Negimiso (bbq chilli pork) ramen earlier in the week, I decide on a classic bowl of Miso Chashu Men: egg noodles with slices of roasted pork, vegetables, nori and half a boiled egg in a thick miso broth.  It’s delicious and definitely the classic standard, but I still favour Miso Butter Corn, which is the same as Chashu Men with the addict- er, addition of sweet corn and lots of butter melting and oozing on top!  This dish is best in winter and is soooo salty it leaves your throat with a burning sensation.

Miso Chashu Men – $9.50

The Malaysian goes for Negimiso which is definitely fighting for first place in my favorite ramen dishes.  It’s a miso based soup with egg noodles, shallots and slices of roasted/bbq’d pork packed with garlicky-chilli flavour. The broth is laced with that smokey, spicy barbecue taste, and visible specks of charring swirl about.

Negimiso Ramen – $12.00

The bedfellow of ramen is of course Gyoza. I’ve had a small gyoza weakness since I first had it when I was six, and the thought of fried little dumplings always makes me salivate.

These beautiful little gyoza, part steamed, part fried, at Tokyo Ramen are tender, juicy, succulent.  The flavour and texture of the fried side of the dumpling is not short of divine.

Gyoza, 5 pieces – $5.00

The big draw of Tokyo Ramen for me is the large draw of Japanese patronage and mixed generations.  The food is flavoursome and adventurous enough for the young, familiar and authentic enough for the old.

Tokyo Ramen
Shop 1042
Hornsby Westfield Shopping Centre
236 Pacific Highway

www.tokyoramen.com.au (website is all in Japanese)

Tokyo Ramen on Urbanspoon


Wonton Vermicelli Noodle Soup

Winter seems to have returned to visit for a few days in Sydney which brings a perfect opportunity to try out this recipe before it’s too blasting hot for soup!  When it’s dark and chilly outside I start to crave noodle soup with salty stock and some vegetables to pump in the vitamins the sun isn’t able to give me.  These little puffy clouds of wonton are packed with flavour; a perfect match with the neutral rice vermicelli and simple stock.


6-8 fresh green (raw) king or tiger prawns
400-500g pork mince
6 tablespoons oyster sauce
3 tablespoons soy sauce
Dash of Sesame Oil
Small bunch of Eschalots/scallions/green onion
Wonton Skins

Pak Choy or Baby Bok Choy
500ml vegetable stock
1 cube chicken stock
1 clove sliced garlic

Dried Rice Vermicelli Noodles


[Prepare the mince mixture ahead of time to allow it to marinate and become wonderful.]
Peel, devein, wash and mince the prawns.  Add to a large bowl with the pork mince, oyster sauce, soy sauce and sesame oil.  Mix well.  Chop the leafy part of the scallions (reserving the stalks for garnish later), add and mix until the mince is smooth and paste-like.  Season with salt and pepper, cover the bowl with plastic wrap and allow to marinate in the refrigerator for at least 30 minutes.

Place a medium sized sauce pan over high heat and add 500ml of vegetable stock.  Fill the stock container with water and add to the pan.  Repeat 3-4 times.  Add a dash of soy sauce, sesame oil, garlic and crumble in the chicken stock cube.  Allow to simmer while preparing the wontons.

Boil some water in a kettle.  Put your dried vermicelli noodles in a bowl and cover with the boiling water.  They will need around 10-15 minutes to be edible.

To make the wontons get a small bowl of warm water and mix in a few teaspoons of cornflour (cornstarch).  Spoon a heaped teaspoon of the mince mixture into the centre of the wonton.  Wet two sides edges of the wonton with the corn flour mixture, fold over and seal into a triangle shape.  Press out any air and keep the mixture away from the edges so the wontons wont burst when cooking.

When you have made as many wontons as you like, gently lower them into the bubbling broth and cook for around 5 minutes (give or take! We were not so exact on this step!).  Just make sure the pork meat is cooked! O__o  Add the pak choy and turn off the heat (the pak choy will take only a few moments to cook)

Drain the vermicelli and dish out into warmed soup bowls.  Top with broth, pak choy, and evenly distributed wontons (be fair you pig!)

Slurp away!