Japanese Ramen Recipe

Chicken broth: Forms the base of the soup, providing a rich and savory flavor.

Water: Used to dilute the broth to the desired consistency.

Soy sauce: Adds a salty and umami flavor to the broth.

Miso paste: A fermented soybean paste that enhances the depth of the broth.

Sesame oil: Adds a nutty aroma and flavor to the soup.

Ramen noodles: The main component of the dish, providing texture and substance.

Boiled eggs: Halved and used as a topping, adding protein and richness.

Green onions: Chopped and used as a fresh, crunchy topping.

Mushrooms: Sliced and added for an earthy flavor and texture.

Corn kernels: Adds sweetness and a pop of color to the dish.

Nori: Dried seaweed strips used as a garnish, adding a subtle oceanic flavor.

When preparing the boiled eggs for your ramen, consider making ajitsuke tamago (marinated eggs). After boiling and peeling, marinate the eggs in a mixture of soy sauce, mirin, and a bit of sugar for a few hours or overnight. This will infuse the eggs with a rich, savory flavor that complements the broth perfectly.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is suitable for vegetarians.

• water - Substitute with dashi: Dashi adds a deeper umami flavor, enhancing the overall taste of the ramen.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and savory flavor.

• miso paste - Substitute with soybean paste: Soybean paste can mimic the umami and salty characteristics of miso paste.

• sesame oil - Substitute with olive oil: Olive oil can be used for its rich texture, though it lacks the nutty flavor of sesame oil.

• ramen noodles - Substitute with soba noodles: Soba noodles are a good alternative and provide a different texture and flavor.

• boiled eggs - Substitute with tofu: Tofu can add protein and a different texture, suitable for vegans.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• mushrooms - Substitute with shiitake mushrooms: Shiitake mushrooms provide a more intense umami flavor compared to regular mushrooms.

• corn kernels - Substitute with peas: Peas can add a sweet and slightly crunchy texture similar to corn.

• nori - Substitute with spinach: Spinach can provide a similar leafy texture, though it lacks the sea flavor of nori.

• Allow the broth to cool completely before storing. This prevents condensation and keeps the soup fresh.
• Store the noodles and broth separately. This prevents the noodles from becoming mushy.
• Place the broth in an airtight container. It can be refrigerated for up to 3 days.
• For longer storage, freeze the broth in a freezer-safe container. It can be frozen for up to 3 months.
• Store the cooked ramen noodles in a separate airtight container. They can be refrigerated for up to 2 days.
• When ready to serve, reheat the broth on the stove until it reaches a simmer.
• Reheat the noodles by briefly dipping them in boiling water for 1-2 minutes.
• Assemble the ramen by placing the reheated noodles in a bowl and pouring the hot broth over them.
• Add fresh toppings like boiled eggs, green onions, mushrooms, corn, and nori strips just before serving to maintain their texture and flavor.

• Stovetop Method:

  1. Pour the leftover broth into a pot and heat over medium heat until it begins to simmer.
  2. Add the leftover noodles and toppings like mushrooms, corn, and green onions.
  3. Stir gently to combine and heat for about 3-5 minutes, or until everything is warmed through.
  4. If the broth has thickened, add a splash of water or chicken broth to thin it out.
  5. Serve hot, topping with fresh nori strips and boiled eggs.

• Microwave Method:

  1. Place the leftover noodles and broth in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Once hot, add fresh nori strips and boiled eggs before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover ramen in an oven-safe dish, ensuring the broth covers the noodles and toppings.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes, or until the ramen is warmed through.
  5. Remove from the oven, stir gently, and serve hot with fresh nori strips and boiled eggs.

• Steamer Method:

  1. Set up a steamer with boiling water.
  2. Place the leftover ramen in a heatproof bowl that fits inside the steamer.
  3. Cover the bowl with a lid or aluminum foil.
  4. Steam for about 10-15 minutes, or until the ramen is heated through.
  5. Carefully remove from the steamer and serve hot, adding fresh nori strips and boiled eggs.

• Large pot: Used to combine chicken broth, water, soy sauce, miso paste, and sesame oil, and bring them to a boil.

• Stove: Provides the heat source for boiling and simmering the broth mixture.

• Wooden spoon: Useful for stirring the broth mixture to ensure the miso paste and other ingredients are well combined.

• Measuring spoons: Essential for accurately measuring the soy sauce, miso paste, and sesame oil.

• Measuring cups: Used to measure the chicken broth and water.

• Medium pot: Used to cook the ramen noodles according to package instructions.

• Colander: Helps to drain the cooked ramen noodles.

• Knife: Necessary for chopping green onions, slicing mushrooms, and cutting the nori sheet into strips.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Bowls: Used to divide the cooked noodles and serve the ramen.

• Ladle: Useful for pouring the broth over the noodles in each bowl.

• Tongs: Handy for handling the ramen noodles and placing them into the bowls.

• Timer: Helps to keep track of the simmering time for the broth and the cooking time for the noodles.

Prepare ingredients ahead: Chop green onions, slice mushrooms, and cut nori strips in advance to save time during cooking.

Use pre-cooked eggs: Boil and halve the eggs the night before to streamline the assembly process.

Instant noodles: Opt for instant ramen noodles that cook quickly, reducing overall preparation time.

Frozen corn: Use frozen corn kernels instead of fresh to eliminate the need for shucking and cutting.

One-pot broth: Combine all broth ingredients in one pot to minimize cleanup and cooking time.