There’s no more comparable pleasure than being able to eat a large, warm bowl of ramen at home with your family. However, cooking ramen from scratch could be a very time-consuming process. It may take several days to finish, and if you lack the time, it could be a daunting endeavor. Fear not—you could still make good ramen at home without too much effort.
The Basics Of Ramen
Ramen is a kind of dish made with fresh noodles, usually served in a delicious hot broth and garnished with various toppings. If you’ve had the pleasure of eating authentic ramen, then you’re already familiar with the many varieties. But the following are the key components of a flavorful ramen dish:
One of the best things about ramen is how versatile it is. You can tweak it with the flavors that you want. There aren’t many components in most ramen broths, yet each one has its own distinct taste. Here are some of the most popular ramen broths:
Shoyu’ is the Japanese name for soy sauce. Soy sauce is precisely this broth’s foundation. This base is light bodied, brownish, and translucent.
Miso is a fermented soybean paste. It comes in either white or red color. This broth is packed with umami flavor and has a fuller mouthfeel than other broths.
This broth is produced from simmering pig bones that dissolve and generate collagen throughout the cooking process.
‘Shio’ is a Japanese word for salt, and this type of ramen is often light and clear. This broth is often prepared by simmering chicken bones and enhancing with seafood flavors.
Master ramen chefs often prepare fresh ramen noodles with wheat flour, water, salt, and a secret element known as ‘kansui,’ or alkaline water. This imparts the distinct taste, bright yellow hue, and springy firmness of ramen noodles. If you don’t have kansui on hand, egg yolk may be substituted to create an identical yellow hue and solid texture.
There’s an endless number of optional components and ramen garnishes that would take your ramen dish to the next level. Here are several toppings to consider:
- ‘Chashu,’ or fatty pork belly
- Green onions
- Soft-boiled eggs
- Bean sprouts
- Sesame seeds
- Shiitake mushrooms
- Bok choy
- Nori or dried seaweeds
Put It All Together
If it’s your first time cooking Japanese ramen, it’s fantastic to have this simple and accessible homemade ramen recipe on hand. The ingredients list contains easy-to-find items from your neighborhood supermarket, and the procedure couldn’t be easier.
Classic Japanese Ramen Recipe
Yield: 4 to 6 servings
For the broth:
- 6–6 1/2 pounds chicken wings
- 4 medium carrots, cut into 1/2 in. thick rounds
- 3 small bunches scallions
- 10 c. water
- 8 cloves garlic
- 1 (1 in.) piece ginger, cut into 1/4 in. pieces
- 20 dried shiitake mushrooms
- 1 (6 in.) sheet dried kombu
- 1/4 c. soy sauce
For the eggs and noodles:
- Four large eggs
- 6 (5-oz.) packages of fresh ramen noodles
- Preheat the oven to 425 °F with a tray rack in the middle position. Arrange the chicken in a roasting pan—roast for half an hour or until well-browned. Lower the heat to 375 °F. Mix in the carrots and scallions until everything is well combined. Cook for another 20 minutes.
- Place the chicken and veggies in a large pot. Put the roasting pan on the stove and pour two cups of water. Firmly scrape all the chicken and vegetables crumbs from the bottom of the pan. Heat the liquid to a boil, then gently transfer it into the pot.
- Toss in the garlic, ginger, shiitake mushrooms, kombu, and the rest of the water. Bring to a low boil over high flame.
- Lower the heat to the lowest setting on your burner. Add the soy sauce. Cook uncovered for three hours.
- Run the broth on a fine-mesh sieve into a big container. Remove the solids and set them aside. Bring the liquid to room temperature. Refrigerate until ready to serve.
Egg and Noodles:
- Prepare the eggs. Fill a big pot with water. Bring it to a boil over high heat. Lower the heat and gently drop the eggs, one at a time. Cook for 6 minutes. Transfer the eggs to an ice-water bath. Peel and slice in half lengthwise.
- Prepare the noodles. Bring water to a boil. Add the noodles and cook according to the package instructions. Remove the noodles from boiling water and rinse them under cold running water to halt the cooking process.
- Bring back the refrigerated broth to a simmer and season with salt and pepper.
- Arrange the bowls. Distribute the noodles evenly into four ramen bowls. Pour the heated broth over the top. Top with sliced eggs and other toppings that you want.