Ramen Recipe

By taochavez

Ingredients

• 1 lb pork
• 1 tsp salt
• 6 cups water (1.5L)
• 50 g ginger root, sliced
• 3 cloves garlic, skinned
• 1 bunch green onions
• 4 Tbsp soy sauce
• 2 Tbsp sake
• 1 tsp salt
• 1 tsp sesame oil
• 9 oz fresh angel hair pasta (225g)
• 8 cups water (2L)
• 2 Tbsp baking soda
• boiled egg halves
• bean sprouts, blanched briefly
• green onions, cut finely

Details

Servings 3
Preparation time 900mins
Cooking time 915mins
Adapted from japanesecooking101.com

Preparation

Step 1

There are two main components in Ramen: noodles and soup.  The noodles are called Chinese style noodles (Chuka-men-中華麺), but these are really nothing like Chinese noodles anymore.  They are wheat noodles with a firm and chewy texture. The texture is very important because the noodles are in hot soup while eating and might absorb too much soup and become too soft.  Unfortunately, it is very hard to find good noodles outside Japan.  We tested many kinds you can find in the US, but dried US Chuka-men you can buy at grocery stores are not so great.  If you can find dried Chuka-men from Japan, or fresh Chuka-men, use that. We found fresh angel hair pasta, which you can find in the refrigerated section at many grocery stores, is acceptable even though the texture is still softer side.  Dried thin spaghetti is also a pretty good substitute for Chuka-men.  The key is to boil the noodles in water with baking soda because that gives noodles a distinct Ramen noodle flavor.

You can invest lots of time and ingredients and research complicated and unusual soups, and it is hard to beat Ramen at great restaurants, of course,  but our version here is pretty good for homemade Ramen and really very simple to make.

boiled egg halves

In a pot, put water, ginger root, garlic, green onions and salted pork, and boil at high heat. Skim fat and other floating scums. Then cover, reduce to low heat, and simmer for 1 1/2 to 2 hours. Let the broth and pork cool completely in pot. Strain and save pork. Slice pork and set aside for a topping.

Prepare the rest of the toppings now as well (boiled eggs, blanched bean sprouts, cut green onions), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won't have time to prepare the toppings at the end.

Boil the broth and add soy sauce, sake, salt and sesame oil. Let it simmer at very low heat until noodles are ready.

In boiling water in a pot, add baking soda (be careful, it may boil over), then add the fresh angel hair pasta. Cook the pasta for 30 seconds, and strain. Immediately divide noodles into bowls and add soup onto noodles. Top with boiled eggs, bean sprouts, green onions and sliced pork.

I am trying to make ramen (authentic) and I was wondering what type of vegetables would be okay to add in addiion to the green onion and bean sprouts. Also, is what are other flavor additives I could use (sauces, spices, etc.) with the soy sauce, salt, sesame oil, and the sake.

vegetables on Ramen are usually like wakame seaweeds, spinach, corns, etc., but anything you want would be good. Ramen soup has strong enough seasonings, so I don’t think you need to add any sauces. However, you could add some white pepper if you like it hot.

I am trying to do a make your own ramen party for Graduation. We bought fresh ramen noodles from the Japanese grocery store and have the pork/soup down. For the vegetables we are having a discussion between whether they are cooked or raw. And if they are raw, does the broth need to be hot enough to cook them when added to the noodles? My parents are helping and they’ve never had real ramen. Every time I’ve had real ramen, it seems as though the veggies are raw.

if we change the meet into cow meet we can make it like it?

it will make taste more like ramen noodles rather than spaghetti.

hydrate your dried seaweed, and then make it as a topping!

Yay my husband lived in Japan for three years! I’m making it for Valentine’s. I hope I make it taste authentic! Thanks for posting all of these!

I used the sesame oil an it actually turned out great! The pork was a little dry but that was my fault for not preparing the night before. In going to try to hand make my noodles next time thanks for the recipe!

I used seasoned rice vinegar in place of the sake, added cabbage and carrots, extra onion, and went meatless (but used premade chicken stock). It was quite delicious.

When do you put in the garlic and how? Do you chop it up and boil it in the broth or with the pork?

whole garlic and sliced ginger are boiled with the broth.

If I make my broth without any meat does it still need to cook for 1 and a half to 2 hours?

Can I also replace the water for the soup with chicken broth? Or would that make it taste weird?

I’ve been wanting to try to make authentic Ramen ever since I saw the movie, “The Ramen Girl”. My wife lived in Okinawa for several years, and loves Ramen. She calls me crazy for even trying. This video and your instructions (and all the comments) has convinced me to give it a try. One question about adding an onion…would it be too much to add a white onion or Spanish onion to the broth along with the green onions? Or should only one type be used?

Actually I have heard alot about ramen through various media but I has never able to try it so I decided to make it myself at home, the only thing that troubles me is the taste, I have never eaten ramen so I don’t know the taste, that’s why its difficult for me to make it. Could you please explain me the exact taste we look for in ramen?

Hi, how can i make the ramen spicy, thanks for your help

you can add some white pepper.

you could. Add a little sugar too.

Your email address will not be published. Required fields are marked