Traditional Japanese Ramen Recipes

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EASY JAPANESE RAMEN NOODLES



Easy Japanese Ramen Noodles image

Easy Japanese Ramen Noodles recipe uses store bought soup and noodles, but the toppings are homemade. With a little bit of effort to make good toppings, you can enjoy great ramen almost like the ones you order at restaurants.The recipe explains how to make ramen with 3 different toppings.

Provided by Yumiko

Categories     Main

Time 15m

Number Of Ingredients 28

1 sachet of ramen soup ((note 1))
80-100 g (2.8-3.5oz) fresh thin egg noodles ((note 2))
2 slices of thinly sliced yakibuta (braised pork) ((note 3))
1 boiled egg halved ((note 4))
2 tbsp chopped shallots ((scallions))
10 cm x 10cm (4" x 4") nori ((roasted seaweed sheet))
70 g (2.5oz) thinly sliced pork
1 shiitake mushroom, thinly sliced
30 g (1.1oz) carrot halved vertically then diagonally sliced thinly
2 cups of cabbage chopped into bite size pieces
1 cup bean sprouts
4-5 small buck choy leaves ((or 2-3 large leaves cut in half))
1 shallot ((scallions) cut into 5cm (2") pieces)
20 g (0.9oz) garlic chives cut into 5cm ((2") pieces)
1 tsp oil
Happosai sauce ingredients per Happosai (Combination Stir Fry) (recipe (1 person worth))
1 tsp sesame oil
1 tsp minced garlic
1 tsp minced ginger
100 g (3.5oz) pork thinly sliced into bite size pieces
200 g (7oz) beansprouts
30 g (1.1) garlic chives
1 tsp Chinese style chicken stock powder ((note 6))
½ tsp soy sauce
1½ tsp chilli bean sauce
½ tbsp corn flour (corn starch) diluted in 1 tbsp water
Rayu (chilli oil)
Ground pepper

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.

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