Japanese Ramen Shop Ramen Recipes

EASY JAPANESE RAMEN NOODLES

Steps:

• Open the ramen soup sachet (note 7) and squeeze the contents out into a serving bowl.
• Boil about 600ml (20oz) water in a kettle.
• Boil water in a small to medium pot to cook noodles. If noodles are stack together, untangle as much as possible then add to the boiling water.
• Using chopsticks or a fork, untangle the noodles to separate individual strands. If water starts bubbling and reaching to the rim of the pot, reduce the heat to medium high to medium so that the water is still boiling rapidly but does not overflow.
• Cook for about 30 seconds to 1 minute and drain (note 8).
• Add 400-500ml (13.5 - 16.9oz) of boiling water (note 9) from the kettle to the serving bowl with the condensed soup, then transfer the noodles into the bowl. Tidy up the noodles to submerge in the soup.
• Place topping of your choice and serve immediately with chilli oil and ground pepper if you are using.

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 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.