For making real homemade ramen you have to be a little bit obsessed. But it is 100% worth doing it. It takes three days, a lot of patience, zen, a calm contemplation to make a real world-conquering ramen soup at home.
Believe me! It is worth try it because it is not just going to one of the best soups of your life, but there is a lot to learn from it.
Ramen can mean a lot. At home, perhaps the three-minute bagged pasta is the most common, although the original ramen takes a lot of practice and cooking time, and of course, the enjoyment value of the result is breathtaking.
You might think, Vietnamese pho soup is a cooler, but Japanese ramen is one of America’s favorite dishes, but it is popular all over the world.
When I decided to make real ramen at home, I was horrified by the plethora of trends, infinitely long recipes, intricate descriptions, and countless special ingredients. Though it is a broth there, ramen broth is so complex, deep-tasting and exciting that we do not eat at every family table every Sunday. I’m not saying that from now I am going to create homemade ramen every weekend but sometimes I would dedicate these three days again to these flavors.
The three days are just a period while everything gets ready and well-prepared. The real preparation time is no more than an hour.
The coolest American representative of the ramen is Ivan Orkin, who opened a ramen restaurant in Tokyo as an outsider in New York. He says the essence of ramen is freedom, that you don’t have to follow the rules strictly, all that matters is that it is complex and the flavors are layered in it. In the end, this soup was made with these principles in mind.
The Ramen base is a very simple soup with some vegetables but no more serious flavoring. The soup was made from this base with the juice of soaked algae plates, pork bones, tied meat, ginger, and garlic.
When serving, a lot can get into the soup, here you are free to use any basic elements, also, to make it rich: spring onions, eggs marinated in soy sauce, meat cooked in the soup and then chilled and a little shiitake mushrooms, and a little pak choit. You can also get pickled ginger, sesame seeds, corn and a lot of everything else we have or love.
Ramen is a real love work, for passionate soup addicts. You have to try to make real ramen at least once in your lifetime.
Ingredients: (for 6 servings)
Preparation time: 3 hours
Cooking time: 1 hour
- 2 pieces of Algae sheets (kombu)
- 5 pieces of Chicken Wings
- 5 pieces of Chicken Legs
- 1 piece of Chicken Rump Back
- 1 piece of Onion
- 1 piece of Carrot
- 1 kg ( 2.2 lbs) Pork Bones
- 0.5 kg (1.1 lbs) Pork Shoulders
- 10 pieces of Whole Black Pepper
- 1 piece of Fresh Ginger
- 8 pieces of Dried Shiitake Mushrooms
- 1 gloves of Garlic
- 8 Eggs
- 1 dL (3.8 oz) Soy sauce
- 4 pieces of spring onions
- 0.5 kg (1.1 lbs) of Ramen or Chinese egg noodles
- Let’s start with soaking he algae plates in 2 liters (67.6 oz) of lukewarm water.
- Put the chicken meat in cold water and let it boil slowly. When boiled, take the flame low, add the beets and onions and cook softly for 2-3 hours. Allow to cool slightly and then filter.
- Into the broth, you can put the pork bones, spices, garlic, approx. 3-4 inches of ginger, dried mushrooms, add the soaking water of the filtered algae, and we put it on a very low flame as well.
- The shoulder is tied tightly and toasted in a pan and then sunk into the soup.
- This meat is removed after one hour and let it cool.
- You have to cook the broth approximately 3 hours. When it is done, you have to filter it.
- Ideally, you serve it when the meat has also cooled all night and it has to be sliced thin.
- Boil the eggs in hot water for 6 and a half minutes, then immediately pour the water off of it and place it in a bowl full of ice-cold water.
- Peel it, then put them in a small box and pour in the soy sauce. Leave in this marinade for a minimum of 3 hours.
- When it is done, boil the noodles in separate saltwater, add the hot juice, serve with spring onion rings, mushrooms, sliced meat, and eggs.
But! If you do not want to piffle that much…
If you don’t feel like standing by the stove for long, or if you are just simply very hungry and want something delicious quickly: soup is always a good option. You can “throw in” almost anything to your taste. Soup is perfect even before or after a workout. It is a healthy meal because its carbs help make up for lost energy, and its high protein content helps build muscle.
Now I offer you an Asian noodle soup from GoodFood in September that meets all of the above criteria, plus its taste is both special and easy to make. It means it is your lifesaver homemade ramen recipe!
“FAKE” Ramen Soup Recipe:
Ingredients: (for 4 people)
Preparation time:10 minutes
Cooking time:15-20 minutes
- 1.2 l (40.5 oz) of good quality chicken broth stock
- A small bouquet of Coriander stems and leaves
- 1 red Chili slice
- 2 tbsp Light Soy sauce
- Sliced 100 g (0.22 lbs) of Oyster Mushrooms
- Cut into pieces with 100 g (0.22 lbs) of Ribs
- 2 pieces of cooked Chicken Breasts (Chef’s Note: Use chicken breast without skin and cut it into bite pieces.)
- 100 g (0.22 lbs) of Chinese Egg Noodles
- 500 g (1.1 lbs) Canned Bamboo shoot slice (Chef’s Note: You can almost find in every Asian food selling stores. Let’s google it nearby!)
- Pour your broth into a saucepan and bring it to a warm medium temperature. Finely chop the coriander stalks and add to the broth with almost all the chili.
- Pour over 200 ml (3.38 oz) of water and bring to a boil, then cook in beads for 5-10 minutes so that the base juice takes on the taste of coriander and chili.
- Then pour in the soy sauce, grind a roll of black pepper on it, then you can go into the mushrooms, ribs, boiled chicken and noodles.
- Cook for another 2 minutes until the dough is soft, then sprinkle with the sliced bamboo shoots.
- Serve your homemade ramen in large soup bowls sprinkled with coriander leaves and the remaining chili.
Nutritional Data: (Per serving 255 kcal)
• 5 g fat
• 2 g saturated fat
• 20 g carbohydrate
• 2 g sugar
• 4 g fiber
• 30 G protein
• 2.4 g salt
If you are interested in my “Fitness Recipes”, do not hesitate to check them out or Click here!