Best 2 Japanese Ramen Shop Ramen Recipes
**Ramen, a beloved Japanese noodle dish, is a symphony of flavors that has captured the hearts of food enthusiasts worldwide. This versatile dish, with its rich broth, springy noodles, and an array of toppings, offers endless possibilities for customization. From the classic shoyu ramen with its clear, savory broth to the浓郁的味噌 ramen with its bold, umami-rich flavor, the world of ramen is vast and enticing. Whether you prefer the fiery heat of tonkotsu ramen or the lighter, seafood-based shio ramen, there's a perfect ramen variation for every palate. And with the convenience of pre-made ramen kits, crafting a delicious bowl of ramen at home has never been easier. So, embark on a culinary journey to discover the diverse flavors of ramen, using our carefully curated collection of authentic Japanese ramen shop recipes.**
Let's cook with our recipes!
EASY SPICY MISO RAMEN NOODLES
Spicy Miso Ramen is one of my favorite Ramen Noodles. It'll be ready in less than 30 minutes - better than the one from the restaurant.
Provided by Izzy
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large pot over medium heat.
- Add minced garlic, ginger, and shallot, and cook until fragrant, about 1 minute, stirring frequently.
- Add ground pork, and stir-fry until no longer pink.
- Add chili bean paste and miso paste.
- Add chicken stock, soy sauce, and green onions.
- Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes.
- Taste and season with salt and pepper to taste. Remove from heat and set aside.
- Cook ramen noodles al dente according to the instructions on the package.
- Drain completely and divide the noodles into 2 bowls.
- Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs. Serve and enjoy!
Nutrition Facts : Calories 645 kcal, Carbohydrate 57 g, Protein 33 g, Fat 32 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 212 mg, Sodium 4054 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
JAPANESE RAMEN SHOP RAMEN
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
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
Tips:
- Use a variety of toppings. The best ramen bowls have a variety of toppings, such as narutomaki, menma, and chashu. You can also add your favorite vegetables, such as bean sprouts, corn, or scallions.
- Don't overcook the noodles. Ramen noodles should be cooked al dente, so that they still have a slight bite to them. Overcooked noodles will be mushy and unpleasant.
- Use a good quality broth. The broth is the foundation of any good ramen bowl. Make sure to use a broth that is rich and flavorful. You can make your own broth from scratch, or you can use a good quality store-bought broth.
- Add a little bit of spice. Ramen is traditionally served with a little bit of spice, such as shichimi togarashi or chili oil. This helps to balance out the richness of the broth and the toppings.
- Serve ramen immediately. Ramen is best served immediately after it is made. This ensures that the noodles are still hot and the broth is still flavorful.
Conclusion:
Japanese ramen is a delicious and versatile dish that can be enjoyed by people of all ages. With its wide variety of toppings and flavors, there is sure to be a ramen bowl that everyone will love. Whether you're a ramen novice or a seasoned pro, these recipes will help you create the perfect bowl of ramen at home.
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