HOW TO MAKE RAMEN SOUP

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MISO RAMEN NOODLE


MISO RAMEN NOODLE

Ingredients

  • 2 large garlic cloves
  • 1 inch ginger
  • 1 shallot
  • 1 Tbsp. sesame seeds
  • 1 Tbsp. sesame oil
  • ¼ lb (113 g) ground pork
  • 1 tsp. Chili Bean Sauce/Paste (La Doubanjiang)
  • 3 Tbsp. miso (I use awase miso)
  • 1 Tbsp. sugar
  • 1 Tbsp. sake
  • 4 cups (1 L) chicken stock/broth
  • 1 tsp. salt
  • ¼ tsp. white pepper
  • 2 serving ramen noodles

Ramen Topping Suggestion:

  • Chashu (Recipe)
  • Spicy Bean Sprout Salad (Recipe)
  • Ramen Eggs (Recipe)
  • Corn kernels
  • Nori (seaweed)
  • Chopped scallion/green onion
  • Pickled red ginger (Kizami Beni Shoga)
  • Shiraga Negi (optional)
  • La-yu (Japanese chili oil) (optional)

Instructions
Mince the garlic, ginger, and shallot.
Grind sesame seeds.
In a medium pot, heat sesame oil over medium heat and cook the minced garlic, ginger, and shallot until fragrant.
Add the meat and increase heat to medium high. Cook the meat until no longer pink.
Add spicy bean paste (La Doubanjiang) and miso.
And add sesame seeds and sugar and mix well.
Add sake, chicken stock, salt and pepper.
Keep the ramen soup simmered.
Noodles will be done cooking in less than 2 minutes. Therefore, prepare ramen toppings first so you can serve the hot ramen immediately.

Miso Ramen Ingredients 2
Bring a large pot of un-salted water to a boil (ramen noodles already have salt in the dough) While boiling, take some hot water into serving bowls to warm up the bowls. Loosen up the noodles and cook according to the package instructions.

When noodles are done, quickly pick them up with a mesh sieve. You don’t want to dilute your soup, so make sure you drain the water well. Serve the noodles into bowls.

Add the soup and top with various toppings you’ve prepared. Enjoy!


Japanese Ramen Noodle Soup


Japanese Ramen Noodle Soup

Ingredients

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)


Method

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. Enjoy !

Crockpot Chicken Ramen Soup

Crockpot Chicken Ramen Soup
Ramen Soup Recipe Ingredients:

  • 6 boneless, skinless chicken thighs
  • 2 sweet potatoes, cubed
  • 1 onion, chopped
  • 16 oz. bag baby carrots
  • 1/2 tsp. dried thyme leaves
  • 1/8 tsp. pepper
  • 2 bay leaves
  • 3-1/2 cups water
  • 2 (3 oz.) pkg. chicken flavor Ramen noodle soup mix
Ramen Soup Recipe Instructions:
First of all in a 4 to 5 quart crockpot, layer sweet potatoes, sliced onion and chicken thighs. And then sprinkle with thyme, pepper, and bay leaves. In a small bowl, blend 1 cup water and seasoning packets from Ramen and stir to blend. Pour over chicken and vegetables in crockpot, then add rest of water.

next is to cover crockpot and cook on low for 7-9 hours or until vegetables and chicken are tender. Remove and discard bay leaves. Stir in ramen noodles and cover. Cook on high 10-12 minutes or until noodles are tender, stirring once during cooking. Serve6-8 persons..enjoy the ramen chicken soup !
chicken-ramen-soup.

Chicken Ramen Soup








Chicken Ramen Soup

Ramen Soup Recipe Ingredients:

3 cups water
3 oz. pkg. chicken flavored ramen noodles
2 cups chopped cooked chicken breast
2 leaves bok choy, sliced into thin strips
1 carrot, sliced
1 tsp. sesame oil

Ramen Soup Recipe Instructions:
Bring water to a boil in a large pot. Break up noodles and stir into pot along with chicken, bok choy and carrot. Bring to a boil again, then reduce heat and simmer 3 minutes. Stir in contents of seasoning packet and sesame oil, stir well and heat through, and serve. Serves 4

Miso Ramen Recipe








Miso Ramen Recipe

Ramen Soup Recipe Ingredients:
  • 4 eggs
  • 10 oz (285 g) dried ramen noodles
  • 1/2 cup (200 g) fresh or canned bamboo shoots, sliced
  • 1/2 cup (170 g) fresh or canned corn kernels, drained
  • 1/3 cup (80 g) defrosted frozen or fresh spinach
  • 8 cups (2 liters) store-bought or homemade pork or vegetable broth
  • 2 teaspoons instant dashi granules
  • 1 tablespoon soy sauce, or to taste
  • 4 tablespoons fresh miso paste
  • 1 cup (100 g) fresh bean sprouts
  • 1 stalk green onion (scallions), finely chopped
  • 4 teaspoons chili oil (optional)
Directions:

Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.

Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.

Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.

In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

Tonkotsu Ramen Soup










Tonkotsu Ramen Soup



Ramen Soup Recipe Ingredients
  • 3 cups tonkotsu base (below)
  • 1 tablespoon tahini
  • 1 tablespoon strained braising liquid from chashu
  • 2 cloves garlic, finely grated (not pressed)
  • 1-2 teaspoons kosher salt (to taste)
  • 1 teaspoon mirin
  • 1/8 teaspoon white pepper
  • 1 tablespoon sesame seeds coarsely ground
  • 2 tablespoons finely minced fatback (salted pork fat)

to serve
  • 1/2 batch homemade ramen noodles
  • 2 teaspoons mayu (from recipe above)
  • sliced chashu
  • 2 scallions finely chopped
  • other optional toppings include menma, woodear, egg, bean sprouts, corn, etc..

Tonkotsu Base

  • makes 10-12 cups of stock
  • 2 pig trotters, cut in half lengthwise
  • 1.5 pounds pork leg bone, cut into several pieces
  • 1.5 pounds chicken bones
  • oil for deep frying
  • 2″ knob of ginger sliced thin
  • 1 small head garlic trimmed but whole
  • 1 teaspoon cracked white pepper
  • 1 large onion sliced thinly

Miso Ramen Soup Recipe










Miso Ramen Soup Recipe

Ramen Soup Recipe Ingredients:
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, minced
  • 2 -4 ounces ground pork
  • 5 ounces bean sprouts, rinsed
  • 4 ounces cabbage, chopped
  • 2 -4 ounces carrots, cut into thin strips
  • 4 cups low sodium chicken broth
  • 1 teaspoon sugar
  • 2 teaspoons light soy sauce
  • 4 tablespoons miso
  • 2 (3 ounce) packages ramen noodles (without the flavor packet)
  • 1/2 teaspoon sesame oil
Ramen Soup Recipe Instructions:
Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink.
Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
Add the chicken broth, sugar and soy sauce and bring to boil.
Turn heat down to low and melt miso in the soup.
Add sesame oil and take off of heat.
Meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain.
Add noodles to soup and the ramen soup recipe is ready to serve....enjoy the soup !
spinach-al-ramen-noodle-soup