Best 4 Japanese Ramen Recipes

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**Japanese ramen**, a delectable noodle dish, has captured the hearts of food enthusiasts worldwide. Originating in China, ramen evolved into a distinct culinary experience in Japan, becoming a symbol of the country's rich culinary heritage. With its savory broth, springy noodles, and an array of toppings, ramen offers a symphony of flavors and textures that tantalize the taste buds. This article presents a comprehensive guide to creating authentic Japanese ramen at home, featuring three distinct recipes that cater to various preferences.

The **Classic Shoyu Ramen** embodies the traditional ramen experience, featuring a clear, soy sauce-based broth that bursts with umami. **Miso Ramen**, on the other hand, introduces a rich and flavorful broth made with fermented soybean paste, offering a unique and earthy taste. For those who crave a spicy kick, the **Spicy Miso Ramen** elevates the classic miso ramen with the addition of chili oil and chili powder, creating a fiery and satisfying bowl of noodles. Each recipe is meticulously explained with step-by-step instructions, ensuring that ramen enthusiasts of all skill levels can replicate these beloved dishes in their own kitchens.

Check out the recipes below so you can choose the best recipe for yourself!

JAPANESE-STYLE CHASU PORK BELLY FOR SPICY MISO RAMEN



Japanese-Style Chasu Pork Belly for Spicy Miso Ramen image

Pork belly comes in many preparations across Asia. Like ramen, the origins of chasu pork belly are actually Chinese. This braised meat is sliced thinly and tops many ramen dishes.

Provided by Jet Tila

Categories     main-dish

Time 12h30m

Yield 8 servings

Number Of Ingredients 7

1 cup sake
1 cup water
1/2 cup low-sodium Japanese soy sauce
1/4 cup granulated sugar
2 green onions, cut in half
One 2-inch knob fresh ginger, sliced
One 3 1/2-pound piece pork belly, skin removed (about 11 by 4 inches)

Steps:

  • Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.
  • Halve or quarter the pork belly into large, manageable pieces.
  • Transfer the pork belly pieces to the pot. Bring to just under a boil, but do not boil. Reduce the heat to a simmer poach slowly on the stove (alternatively, you can use an oven at 300 degrees F) until tender, about 2 hours 30 minutes.
  • Check for tenderness by piercing the middle of each piece. When tender, allow to cool in the liquid for 2 hours off the heat, then transfer to the refrigerator to completely rest overnight in the liquid.
  • The next day, remove the pork belly from the liquid and cut into 1/2-inch-thick slices. Warm the pork belly with a bit of sauce and serve as a topping for Spicy Miso Ramen with the various garnishes. Serve 2 slices per person.

AUTHENTIC JAPANESE SCALLOP SOUP WITH RAMEN NOODLES



Authentic Japanese Scallop Soup with Ramen Noodles image

Adapted from an authentic Japanese recipe, an easy and delicious soup. Look for dashi stock in a Japanese grocery store or order it online!

Provided by Seth Kolloen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 25m

Yield 2

Number Of Ingredients 12

2 cups water
1 (3 ounce) package instant ramen noodles (exclude seasoning packet)
2 ½ cups water
2 tablespoons soy sauce
2 tablespoons mirin (Japanese sweet wine)
1 ⅓ teaspoons dashi no moto (instant dashi or fish-broth powder), available at Asian markets
1 teaspoon rice vinegar
5 shiitake mushrooms, sliced
2 green onions, sliced
1 teaspoon minced fresh ginger
1 tablespoon butter
8 scallops

Steps:

  • Bring 2 cups water to a boil in a saucepan. Cook ramen noodles in boiling water until tender, 2 to 3 minutes; drain. Rinse with cold water to stop cooking process. Divide noodles between 2 soup bowls.
  • Bring 2 1/2 cups water to a boil in a saucepan. Stir soy sauce, mirin, dashi no moto, and rice vinegar into the boiling water. Reduce heat to low. Add shiitake mushrooms, green onions, and ginger to the water; cook at a simmer until mushrooms are tender, 3 to 5 minutes. Pour about half the mixture over each portion of noodles.
  • Melt butter in a skillet over medium-high heat. Cook scallops in melted butter until opaque in the middle, about 3 minutes. Put 4 cooked scallops into each soup bowl to serve.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 18.5 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 1.2 g, Protein 31.4 g, SaturatedFat 4 g, Sodium 1445.6 mg, Sugar 5.8 g

JAPANESE RAMEN SHOP RAMEN



Japanese Ramen Shop Ramen image

From a Japanese home style cooking website. I haven't tried it yet, but I can't wait to because it looks just like the stuff we had at ramen shops in Japan. The recipe is supposed to serve 4, however it looks to me like it would make more than 4 servings. I translated it with Excite's Japanese translator engine. I left the directions in the same order, and just tried to fix the 'engrish' and adapt it to use American ingredients. The only thing I had trouble finding an equivalent for was the "boiling - scorch pig / rib mass." In the ingredients I listed 1/2 lb pork brisket, but I think you can use any moderately fatty cut of pork meat. The actual translation comment is "Ribs with moderate fat can be done delicious also by the sirloin meat and the peach meat though it doesn't care."

Provided by Random Rachel

Categories     Japanese

Time 5h

Yield 4 serving(s)

Number Of Ingredients 13

1 pork bone
8 1/2 cups water
5 -6 garlic cloves (peeled)
1 spring onion
1 cup soy sauce
1/3 cup mirin
1 tablespoon ginger (to taste)
1 tablespoon Worcestershire sauce (to taste)
1/2 lb pork brisket
4 (3 ounce) containers ramen noodles (discard the spice packs)
1 blue spring onion
1/2 cup shredded coconut
1 cup bean sprouts

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.

Nutrition Facts : Calories 519.7, Fat 18.9, SaturatedFat 10.2, Sodium 5215.5, Carbohydrate 71.6, Fiber 2, Sugar 8.3, Protein 17.2

JAPANESE RAMEN



Japanese Ramen image

This stuff is very yummy and so much healthier than the cheapie prepackaged Maruchan Ramen. My whole family loves when I make this! I usually use it as a starter to another Japanese entree, but they tell me I could make the whole meal out of this soup alone! You can prep most everything early so all you have to do is heat the...

Provided by Amy H.

Categories     Other Soups

Time 35m

Number Of Ingredients 12

1 pkg chinese style wheat noodles
2 boneless pork loin chops, baked and sliced into thin strips
1 green onion, sliced into thin strips
leaves from bok choy cut into very thin ribbons
2 soft boiled eggs
1 can(s) (42 oz.) chicken broth
2 clove garlic, minced
2 tsp fresh ginger, minced
2 tsp sesame oil
1 Tbsp rice wine
3 Tbsp soy sauce
1 Tbsp sugar

Steps:

  • 1. Trim fat from pork chops and bake in 350 degree oven for 30 minutes until done. Slice into very thin strips and divide between four large soup bowls. Keep Pork in one section of bowl, close together.
  • 2. Divide ribboned bok choy and green onions into soup bowl. Keep each in their own section of the bowl, leaving room for noodles.
  • 3. Cook noodles according to package directions and drain. Divide into four bowls, in one section of each bowl.
  • 4. Place eggs in a small saucepan and cover with water. Heat on high only until boiling point. Remove from heat and let stand until the remainder of the soup is done cooking. Peel off shell and slice each egg in half. and place on top of the noodles.
  • 5. Heat sesame oil in the bottom of a dutch oven. Saute garlic and ginger until fragrant. Lower heat to medium and add chicken stock, rice wine, soy sauce, sugar. Bring just to a boil, lower heat and simmer for 5 minutes. Ladle over soup bowls and serve.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your ramen.
  • Don't be afraid to experiment with different flavors. There are many different ways to make ramen, so feel free to add your own personal touch.
  • Make sure your broth is flavorful. The broth is the foundation of ramen, so it's important to make sure it's packed with flavor.
  • Cook your noodles properly. Ramen noodles should be cooked al dente, so they still have a little bit of a bite to them.
  • Don't overcrowd your pot. When you're cooking ramen, it's important to give the noodles enough space to cook evenly.
  • Serve your ramen immediately. Ramen is best when it's served hot and fresh.

Conclusion:

Ramen is a delicious and versatile dish that can be enjoyed by people of all ages. With so many different variations to choose from, there's sure to be a ramen recipe that everyone will love. So next time you're looking for a quick and easy meal, give ramen a try. You won't be disappointed!

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