Ramen, a popular Japanese dish, has finally made its way to the United States. We show you how to make the delectable noodle soup.
What exactly is ramen?
Ramen is a traditional Japanese noodle soup made with bone broth, thick wheat noodles, eggs, and greens. Meats, seafood, spring onions, bamboo shoots, seaweed, and shiitake mushrooms are frequently used as side dishes in ramen.
Ramen noodles are available in a variety of forms, including instant, dry, fresh, and steamed noodles. Separate restaurants, known as ramen-ya, exist in Japan that specialize solely in selling noodle soups.
Here's how to make ramen.
Preparing ramen is not difficult in general, but you must allow time for the broth to cook. We use chicken as the broth's foundation and pork loin as the meat element in our recipe. You can, for example, make tonkatsu ramen, which is made with a broth made from pork bones. A soup for six to eight persons can be made with these quantities.
Recipe for basic chicken broth:
- 6 thighs of chicken (or one soup chicken).
- 1 bunch of spinach
- a single garlic clove
- 1 teaspoon of ginger
- Bamboo shoots, 100 g
Pour around three liters of water over the chicken in a big pot until it is completely covered. Add the chopped vegetables and stir to combine.
Tenderloin broth can be made in a variety of ways.
- 500 g loin de porc
- 100 milliliters soy sauce
- 50 milliliters rice wine
- 1 teaspoon of sugar
- 1 onion (spring)
Lightly cook the tenderloins in a pan, then transfer to a saucepan with the soy sauce and rice wine. Combine the sugar and the cut spring onion in a mixing bowl. Then pour in enough water to cover the tenderloins and bring to a boil. Remove the meat from the oven and slice it after 40 minutes.
Ramen soup preparation:
- Tenderloin broth with chicken broth
- seasonings of salt and pepper
- 4 quail eggs
- Ramen noodles (500 g)
- loin of pork
- 1 tbsp of bean sprouts
- 2 onions (spring)
The eggs should be hardboiled, peeled, and then sliced in half. The ramen noodles can be found at an Asian grocery.
they should be cooked al dente. Now pour the chicken broth into a pot along with the tenderloin broth and season with salt and pepper if desired.
Pour the soup into a bowl and place the noodles, loins, and half an egg on top. Finally, garnish with soybean sprouts and sliced scallions. In Japan you eat ramen with chopsticks and slurp the soup - we wish you bon appétit!
