German Version

Ramen Recipe Japanese Noodle Soup

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Serving(s): 1

Ingredients

Dashi (Fish) * 2 Tbsp
Spring Onion 1
Ginger 2
Garlic Clove 1 Piece
Oil (neutral) 2 Tbsp
Ramen Noodle * 1 Bunch
Sesame Oil * 2 Tsp
Shiitake - Mushroom * 2 Piece
Soy Sauce * 2 Tbsp
Water 500 ml

Equipment

Sieve * 1 Stück
Pot * 1 Stück
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Recipe Information

Vegetarian: no
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 0
Difficulty: 2/3
Country: japanisch
Category: Hauptgericht
Preparation: 7 Min.
Cooking Time 25 Min.
Total Time 32 Min.
no responsibility can be taken for this information

Ramen (ラ ー メ ン also rarely written in Kanji 拉 麺) is a type of noodle like as Soba, Udon or Somen and is one of the most popular dishes in Japan. This is probably because of its quick and easy preparation. In addition, there are so-called Ramen Ya (Ramen Restaurant) at every corner in Japan, which sell exclusively ramen.

Ramen with narutomaki - noodle soup

In contrast to the usual cuisine of Japan, the ramen does not need many expensive ingredients, so each layer can enjoy it. Actually, ramen does not come from Japan but from China. In the 19th century this was adapted by the Japanese. Nowadays, ramen are consumed all over the world, both fresh in ramen restaurants, and eaten in the form of instant ramen noodles. To give you the enjoyment of fresh ramen, I have written down many different ramen recipes that will hopefully taste you.

Broth

The broth is the most important ingredient, because without it, no ramen noodle soup is produced. In Japan one differentiates between 4 main broth types:

  • Shio (salt)
  • Shoyu (soy sauce)
  • Miso (soybeans)
  • Tonkotsu (pork bone)

Of course, there are many other types of broth such as curry, butter or chilli in addition to the brewer types listed above.

Shio (salt broth)

The mostly bright and clear broth consists as the name already describes it from salt. Often, however, the broth is not made exclusively from salt, but with the addition of seafood.

Miso (fermented soybean broth)

Miso is a fermented soya paste, which is often used in Japanese and Korean cuisine. Miso is a little salty in taste but depends on its type.

The milder bright version is ideal for newbies who want to try miso for the first time. So far, I have had good experiences with the following miso pastes and therefore I can recommend you these two variants. In addition to ramen noodles, you can also use it for miso-shiro and other tasty dishes.

Shoyu (soy sauce broth)

As the name tells you, the broth is made from Japanese soy sauce. The brown clear broth is the most popular broth in Tokyo. 

Tonkotsu (pork broth) 

Tonkotsu Ramen is made from pork bones that are boiled for a long time. The broth is white and cloudy and it is common on the island of Kyushu.

Ingredients for your ramen soup 

The basic recipe of your ramen soup consists of the broth and the ramen noodles. With the addition of other ingredients, every single Ramen broth develops another taste. Just try some ingredients and let yourself be surprised. I'm sure you'll find the right combination:

  • Kaiser pepper
  • Carrots
  • Mushrooms (shiitake, mushrooms, Enoki, ....)
  • Corn
  • Chili oil for seasoning
  • Meat (fried or cooked, thin slices)
  • Cabbage (Chinese cabbage, white cabbage, pak choi, ...)
  • Narutomaki
  • Egg (soy egg, Japanese egg, fried egg, raw egg)

Just find your favourite combination :)

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Preparation

  1. Let your knife skills play and cut ginger, garlic, spring onions and other of your favorite ingredients in small pieces.

  2. Now fry the ginger and garlic in a saucepan with some oil in which you can prepare the ramen.

  3. Now add water, sesame oil, pepper and broth (dashi, meat or another of the above-mentioned broths) to the pot and let it cook for 10 minutes. Depending on the broth, you have to indulge in salt, miso paste, soy sauce or meat / Dashi powder.

  4. In the meantime, blanch vegetables such as carrots, cabbage, Kaiser peppers for 2-3 minutes in a separate pot. You can blanch all the vegetables in a pot. So that the vegetables do not lose color, quenche them after cooking with cold water.

  5. Now you have to cook the ramen noodles separately in another pot. Bring water to boil and then put in the ramen noodles. After 2-5 minutes, according to Ramen art and the instructions on the packaging, remove it from the water and quenche it with cold water. Quenching ensures that the cooking process also ends inside the ramen noodle.

  6. Now is the time to serve: This includes to put the ramen in a jar and to add the vegetables, meat and other ingredients on top of it. At last step, fill your bowl with the pre-cooked broth. Only by trying out you can find your personal favorite taste. Please let me know if you found your favorite one. I have not found it yet, but my search continues daily. :)

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