Best Japanese Ramen Shop Ramen Recipes

EASY SPICY MISO RAMEN NOODLES

Steps:

• Heat vegetable oil in a large pot over medium heat.
• Add minced garlic, ginger, and shallot, and cook until fragrant, about 1 minute, stirring frequently.
• Add ground pork, and stir-fry until no longer pink.
• Add chili bean paste and miso paste.
• Add chicken stock, soy sauce, and green onions.
• Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes.
• Taste and season with salt and pepper to taste. Remove from heat and set aside.
• Cook ramen noodles al dente according to the instructions on the package.
• Drain completely and divide the noodles into 2 bowls.
• Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs. Serve and enjoy!

JAPANESE RAMEN NOODLE SOUP

Steps:

• Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
• Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
• Cook 375g ramen noodles following the pack instructions, then drain and set aside.
• Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
• Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
• Strain the stock into a clean pan, then bring to the boil once again.
• Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.

JAPANESE RAMEN SHOP RAMEN

Steps:

• The pork stock:.
• Put water in a large pot, and bring to a boil. Add the pork bone, garlic, and spring onion; bring back to a boil.
• Reduce heat as needed, and boil for 3 hours, occasionally skimming the top.
• After 3 hours, strain out the onion, garlic, bone, and any particles, etc.
• The pork:.
• Place the meat in the pork soup, after it has been strained, and let it simmer for about one hour. Skim the tops of the both pot occasionally, as needed.
• When the meat becomes soft, turn off the heat and remove it from the water.
• In a separate pot, place the soy sauce, the mirin, the Worcestershire sauce, and the ginger. Add the meat and place over medium heat.
• Cook for about 20 minutes, flipping occasionally, so that the meat absorbs the soy flavor.
• Remove the brisket to a cutting board, and reserve the boiling soup. Slice the meat into pieces about 2 inches long, 1 inch wide, and 1/2 inch thick.
• To assemble the ramen soup:.
• In a large pot, bring enough hot water to cover the ramen to a boil. Boil the noodles for 1-2 minutes after they separate. (You should also blanch the bean sprouts at this time.).
• Meanwhile, place 1-2 tablespoons of the reserved soy mixture from the pork into each bowl.
• Drain the ramen, and place an equal amount in each bowl. (I think you let the noodles sit in the flavoring mixture for 7-8 minutes to absorb the flavor.).
• Fill the bowls to about 2/3 with the simmering pork stock.
• Make little hills "to heaven height" on top of the ramen soup with the coconut at the bottom, and the green onion at the top. Spread 3-4 slices of the pork meat on top in a decorative fashion.
• Enjoy! Although, if you're like me, you'll have to wait 10 minutes for the soup to cool to an edible temperature.