Japanese ramen soup - a classic recipe

In many cuisines around the world there are recipes for noodle soup, or noodles in broth. The essence of such dishes is generally the same; only the ingredients and the influence of the traditions of a particular people change. Today I will share one of the Japanese cuisine recipes - ramen. Ramen is an instant egg noodle soup. The familiar “Doshirak” on our shelves can even be considered ramen, but we’ll talk about healthy and tasty food, of course! Ramen has no rules, there are only basic, constant ingredients, and everything else is added at will. It should also be noted that this dish can be classified as both the first and second. The Japanese, for example, gorge themselves on a bowl of ramen and thereby satisfy their appetite for several hours.

The basic ingredients of ramen are: broth, noodles, meat and various additives with which the soup is flavored before serving. Preparing this soup can take up to a day, especially if we are talking about ramen with pork broth. But this, of course, is a completely authentic and traditional option. Ramen with chicken broth is much easier and faster to prepare at home. Let's get to the recipe...

The history of the Japanese dish

The origins of ramen still raise questions. Some sources claim that the dish was invented in China, others - that in Japan at the beginning of the 20th century. The word "ramen" is a Japanese borrowing of the Chinese characters "lamian" 拉麵, which means Chinese noodles. In Central Asia, “lamyan” is known as “lagman”.

In Japanese, "lamian" is pronounced "ra" ("pull") and "men" ("noodles"). Most likely, ramen belongs to the category of chukaryori, that is, dishes that came to Japan from China and adapted to the tastes of the Japanese.

By 1900, Chinese restaurants in Shanghai and Guangzhou were serving a simple ramen soup made from egg noodles and pork broth. Many Chinese living in Japan sold ramen noodles to Japanese workers from mobile street stalls in the early 20th century. The first ramen restaurant opened in Yokohama in 1910.

After the end of World War II, cheap flour from the United States flooded the Japanese market. At the same time, millions of Japanese soldiers returned from China and mainland East Asia. Many of them opened Chinese restaurants throughout Japan, making ramen an even more popular dish.

In 1958, a Japanese businessman of Taiwanese origin, Momofuku Ando, invented instant noodles. This discovery, considered the main Japanese origin of the 20th century, simplified the preparation of ramen at home by an order of magnitude.

By 1980 ramen has been recognized as a Japanese cultural heritage. In 1994, a ramen museum opened in Yokohama.

Classic soup recipe

Ramen noodle soup includes in its classic composition instant noodles and various additives, which are based on rich broth, meat, cabbage, vegetables, eggs, hot spices and spicy seasonings.

Ramen noodles are a great source of energy. The taste value of the soup is determined by additional ingredients - pork, beef, chicken. Ramen noodle soup is simple and easy to learn to prepare at home if you master simple cooking techniques and purchase the basic ingredients of traditional ramen.

Hearty pork ramen soup or ramen with chicken and Chinese cabbage produces incredible taste and unforgettable aroma.

How to make ramen at home

The main ingredients of the soup are ramen noodles and broth. Meat (chashu pork, chicken or beef), eggs, nori, pickled shiitake wood mushrooms, pickles and fresh herbs are also added to the soup.

First of all, the broth is cooked. Most often, fish broth with the addition of seaweed or meat broth with vegetables and spices, such as miso paste, soy sauce, and ginger root, are used to prepare ramen. For vegetarian ramen soup, boil vegetable broth. How to properly cook clear beef bone broth, detailed recipe here.

Separately boil egg noodles or brew ramen with instant noodles. The finished noodles are poured with broth, and additional components are laid on top - pieces of meat, fish or seafood. The Japanese soup is garnished with halves of a hard-boiled egg, fresh spinach and green onions, bamboo shoots, and seaweed. Traditionally, ramen is eaten with chopsticks and additionally served with a specially shaped “Chinese” spoon for drinking the broth.

Korean ramen is spicy, unlike most Japanese recipes (shin ramen literally translates to “spicy”). For spiciness, Korean hot chili pepper is added to it.

Japanese ramen soup with pork recipe

Making Japanese ramen at home is much easier than it seems. Of course, you will have to make some changes to the classic recipe. It is difficult to obtain traditional ingredients outside of Japan. A simplified version of preparing ramen noodle soup is in no way inferior in taste to the traditional one.

Serving: 5

30 min

75 kcal per 100 g

Ingredients for 5 servings

pork (pork pulp without bone) – 1 kg;
salt - a pinch (optional);
ground ginger – 30 g;
ground cinnamon - on the tip of a teaspoon;
sugar – 1 tbsp;
soy sauce - 1 glass;
instant noodles – 700 g;
rendered pork fat – 30 g;
fresh greens - 1 bunch.

Cooking method

Cut the pork into medium cubes and wash thoroughly. Place the meat pieces in a saucepan of sufficient volume and cook the pork for half an hour. If necessary, remove the resulting foam.
Remove the finished pork meat, add some salt to the broth and leave for 15 minutes. Then strain it into a separate bowl.
Place ginger and cinnamon in a clean saucepan and boiled pork on top. Pour in a small amount of broth, put on the fire and bring to a boil. After boiling, add sugar and soy sauce.
We place a plate of smaller diameter than the pan on top of the meat, and place a weight on top so that the pork is completely immersed in the broth. In this way, chashu pork for ramen is cooked for 4 hours.
After the specified time has passed, before serving the soup, pour water into a separate pan and bring to a boil. Add instant noodles to boiling water and cook for 3-5 minutes. We drain the water from the noodles; we won’t need it anymore.
Pour 1 liter of clean water into a saucepan and bring to a boil. After boiling, pour in the remaining meat broth in which the pork was cooked and cook for 5 minutes. Then add melted fat, bring to a boil again, cook for 1 minute and turn off the heat.
Divide the cooked noodles into 5 equal portions. Pour the thick pork broth into bowls, add noodles and pieces of pork. Decorate with herbs and serve the finished homemade ramen soup with pork to the table.

If desired, you can add half a hard-boiled chicken egg to each serving. How and how much to boil chicken eggs hard-boiled, soft-boiled and in a bag - recipes here.

How to make a damn delicious doshirak

“I sometimes eat doshirak.

Firstly, doshirak is the taste of youth. The taste of childhood is mother’s cutlets with mashed potatoes, and doshirak is youth, when you are already running around alone and you have no money except for doshirak and two sausages.

Secondly, one of my favorite dishes is ramen, wheat noodles with broth. I usually buy Korean shin ramen noodles for it (they need to be boiled a little, unlike doshirak, which is boiled). While the noodles are cooking, you can do all sorts of delicious manipulations with them - add butter, poached eggs. It turns out the first and second course in one bottle. From doshirak you can make a camp version of ramen, which is what we will do now.

Doshirak can also become the basis for what you in “Food” call utilisotto. We once went to a friend’s dacha, we were about 20 years old. We had fun all night, sang songs at karaoke. In the morning we woke up from a terrible cold: someone turned off the heating, and it was either October or November outside. It was necessary to somehow get in order in order to leave. There is no food except for preshirak. Well, I put the whole thing in a saucepan, added butter and, roughly speaking, all the trash that was left over from the evening: some sausages, something else. Then from the pan we put this food on plates and ate.

I remember back in my youth we ate doshirak with salad: cucumbers, tomatoes, two fried eggs (they put it just like that) and mayonnaise. It was delicious!

We need two homemade ingredients: chicken and eggs. The chicken needs to be boiled, boned and wrapped in foil or a bag.

It's the same story with eggs. If we were making ramen at home, we would add a poached egg to the finished dish. But since we need to take something similar with us on the road in order to assemble the dish on the train, I suggest boiling the egg in a bag, that is, in such a way that the white sets and the yolk remains liquid.

We are interested in liquid yolk for two reasons. The first is texture: in the end, the liquid yolk can be mixed with the rest of the ingredients, and such an enveloping effect will appear. The second is taste: runny yolk tastes more interesting and richer than hard-boiled yolk.

Place the eggs in boiling water and cook for 4-5 minutes. Then, as usual, rinse under cold water to make them easier to clean later.

Everything with homemade preparations. You can boil as many eggs as you like: whatever you don’t add to the noodles, eat as is.

Doshirak is already boiled and then fried and dried noodles. It is already ready, you can even eat it dry: chew it and wash it down with water. I won’t even argue whether these noodles are harmful or healthy. I know that they fry it in palm oil. No one has yet proven its harm. All of Asia eats palm oil in huge quantities, and Asians live much longer than those who do not eat palm oil at all.

Doshiraki comes in different varieties: with mushrooms, chicken, pork, kimchi. As for me, it doesn’t matter which one to take.

On the road, you need to assemble the dish like this. First, open the package and add all the spices.

Then cut the chicken into thin slices. I think 70 grams of chicken breast is enough for a package of doshirak. In general, besides chicken, you can add almost anything to doshirak: cold cuts (carbonated meat, brisket, bacon), beef, pieces of white fish. I haven’t tried this with red fish, but I suspect it won’t be tasty.

Now for another important element: cheese.

The cheese needs to be meltable so that it flows quickly in boiling water. You can use a budget option - processed cheese, already divided into slices. Or you can go a more gastronomic route and take, for example, Camembert: the crusts will remain, but its inside will disintegrate in boiling water.

You shouldn’t add hard cheese, it won’t have time to melt, therefore, its meaning in the doshirak will be lost.

You need a little cheese - one or two plates of processed cheese or two or three slices of Camembert per serving.

You can chop green onions at home and then pack them in a sealed bag; the greens live in them for a very long time. But you can chop it directly on the table on the train.

If you happen to have butter on hand (for example, the train stops at the station long enough to run to the store), add it to the noodles. It always tastes better with butter. It's also more nutritious.

Then add cheese and chicken to the noodles, pour boiling water over everything and leave for five minutes.

Then thoroughly stir the melted cheese and butter into the noodles.

The cut egg should be added last so that the yolk does not start to curl ahead of time. You can pour the yolk into the noodles and stir, or you can leave it like that. Finally, sprinkle with green onions.

I wouldn’t add salt or season the doshirak with anything else; usually the set of spices for doshirak contains enough salt. Although this is a matter of taste. You can add mayonnaise, it will be appropriate, unlike ketchup (this is a completely different gastronomic tradition).

If you have the opportunity to wash it down with something, keep in mind: everything Asian is usually eaten with beer, with light lagers. Bon appetit".

eda.ru

Tori ramen soup with chicken

Chicken ramen or tori ramen is made from chicken meat in a chicken broth base. This version of Japanese chicken soup is lighter in composition, unlike pork, and easy to prepare.

Ingredients for 4 servings

chicken wings – 300 g;
chicken bones – 0.5 kg;
grated ginger root – 20-30 g;
soy sauce – 4 tbsp;
salt (optional);
instant noodles – 0.5 kg;
fresh or dried herbs.

How to cook

Place the chicken wings and bones in a large saucepan. Pour clean boiled water over the chicken and cook the chicken broth over low heat for about 30 minutes, periodically skimming off any foam that forms.
Remove the chicken from the broth and separate the meat from the bones. Remove the bones and place the chicken pieces into four deep bowls.
Strain the chicken broth and pour it back into the pan. Grate the ginger root on a fine grater and add to the broth along with soy sauce. Add some salt and cook everything over low heat for 5-10 minutes.
Meanwhile, boil clean water in a separate saucepan. After boiling, place the instant noodles into the water. Cook the noodles for 5 minutes and remove from heat. Place the noodles in a colander.
Place the noodles into bowls with the chicken. Remove the broth from the heat and pour into bowls.

If desired, decorate the finished ramen soup with chicken with herbs and serve hot. A richer taste of the first course can be achieved by replacing boiled chicken with baked chicken with a crispy crust.

Egg-drop

An alternative to my “poached egg” is to add it as an “egg drop”.

In this cooking method, you add the raw egg as the noodles simmer and mix or stir them as I mentioned above.

Some people prefer an egg drop over a poached egg. Alternatively, you can beat the egg in a cup with a fork and add it to the broth that way.

I mention these methods to those who want more egg bits in their broth.

Beef ramen recipe

Japanese ramen is also prepared with beef. A prerequisite is the presence of a spicy ingredient, for example, ground chili pepper. We suggest preparing traditional ramen soup with beef, a simple Korean recipe.

Ingredients for 4 servings

beef on the bone;
onions – 2 pcs.;
garlic – 2 cloves;
olive oil – 1 tbsp;
ginger root - a small piece;
ground chili pepper - to taste (about half a teaspoon);
potatoes – 1 pc. (optional);
soy sauce – 2 tbsp;
salt;
instant noodles – 300 g;
ground black pepper;
lime - a small piece;
greens for serving.

Preparation

To prepare meat broth, cut off the beef flesh, leaving a small amount of meat on the bone. Peel one onion and cut in half. Place the beef bone in a saucepan along with chopped onion and fill with water. Cook the beef over low heat for 50-60 minutes. If necessary, remove the foam. When the beef is cooked, strain the broth.
Peel the remaining 1.5 onions and chop finely. Chop the garlic. Heat 1 tbsp in a frying pan. olive oil and fry chopped onion and garlic. Place the roast into the broth.
Grate the peeled ginger root on a fine grater and add it to the broth. Season with chili pepper.
Peel the potatoes and cut them into cubes. Place in a saucepan with broth and cook for 15 minutes. Add soy sauce and add salt as desired. A couple of minutes before the end of cooking, add the noodles to the pan. Cook until done, stirring continuously.
Cut the beef pulp into 4 equal parts (there should be at least 300 g of pulp). Salt, pepper and fry in 2 tbsp. in olive oil until done. Pour the finished soup into 4 serving bowls. Place roast beef on each plate and squeeze a little lime juice. Decorate with fresh herbs and serve.

You can omit the potatoes from the recipe and use more noodles instead.

Preparing ramen:

First, let's deal with what takes the longest to prepare - the broth. Cut the carrots and green onions into 2 cm wide pieces.
Place the chicken legs, chopped garlic, carrots and onions in a heat-resistant deep dish/pan, sprinkle everything with sesame oil and salt, mix with your hands.
Bake in a preheated oven at 240 C for 40 minutes.
When the set time has expired, transfer the baked vegetables and chicken to a saucepan where we will cook the broth. Pour 3 liters of cold water over everything and bring to a boil over high heat.
Then reduce the heat to minimum (mine was 4 out of 10) and cook for 1 hour, covered.
20 minutes before the end of cooking the broth, let's start working on the chicken. Cut the chicken fillet into flat elongated pieces 1 cm thick.
Pour vegetable oil into a frying pan and fry the chicken for 5-6 minutes until the meat turns white.
Then salt and pepper the chicken, add ginger and pour in about 60 grams of soy sauce. Fry until the sauce has almost completely evaporated.
Then add 3 tablespoons of honey and sesame seeds, fry until the liquid has completely evaporated, stirring constantly.
The result is caramelized chicken, all covered in toasted sesame seeds. Honey adds a zesty sweet note to the chicken and goes well with soy sauce. When the chicken is ready, cover it with a lid and set it aside for now.
The next step is to hard boil 2 eggs.
Meanwhile, put a pan of water on the fire, bring the water to a boil, add salt and boil the egg noodles in boiling water for about 3-5 minutes. When the noodles are cooked, drain them in a colander and rinse with cold water.
The broth will be ready by this time. You need to remove the legs from it and mash them with a fork, getting rid of bones and excess skin.
Ramen assembly. Divide the leg pulp into bowls. Pour a little soy sauce into each bowl (about 10 grams for each serving) and sprinkle with a small amount of finely chopped green onions.
Then put 100 grams of noodles in each bowl. Fill with broth almost to the top.
Place several pieces of sesame chicken on one side of the bowl. Sprinkle with green onions and place half a boiled egg in each bowl.
Now you can set the table. We also serve crispy nori seaweed and lemon with the ramen. Bon appetit, friends, and I hope you enjoy this delicious Japanese soup!

Ramen soup is an East Asian dish that has gained incredible popularity in China, Korea and Japan, and is served in both large restaurants and small cafes. The key ingredients of this soup are broth (it can be made from either meat or fish) and wheat noodles. Additions can include pieces of meat (boiled or fried) or pickled mushrooms, pickles or vegetables, eggs or nori. In its original form, the technology for preparing this soup is quite complex and at first somewhat puzzling, but it can always be simplified if desired. So, without thinking for long, we finally decided to cook Ramen soup, slightly adapting it to suit ourselves. In the original recipe for this dish, it is customary to add all sorts of additives in the form of a large number of different hot spices. We will limit ourselves to the set of seasonings that are included in the packages of noodles.

Ingredients:

“chan ramen” noodles – 2 packs;
pork pulp – about 250 grams;
sesame - about a tablespoon;
egg;
soy sauce – 2 tbsp. spoons;
salt, chili, ground pepper and paprika - to taste;
onions and garlic - to taste;
vegetable oil - a little for frying meat;
water or ready-made meat broth - approximately 2.5 standard glasses.

Cooking time for Korean soup is about 30 minutes.

Kimchi Ramen: Noodle Soup Recipe

Kimchi ramen is a traditional Asian dish, this time with the addition of fermented Chinese cabbage kimchi. The spicy soup takes just 15 minutes to prepare and is hearty thanks to the shiitake mushrooms and tofu it contains. The recipe for traditional oriental cuisine - kimchi from Chinese cabbage is here.

For 4 servings you will need

chicken egg – 2 pcs.;
instant noodles with pork flavor – 350-400 g;
Chinese cabbage kimchi – 1 cup (or more to taste);
fresh shiitake wood mushrooms – 100-120 g;
tofu cheese – 350-400 g;
ground chili pepper – 0.5-1 tsp;
chopped green onion – 4 tbsp;
chopped seaweed - 4 tbsp.

Recipe

Place the eggs in a saucepan and add water to cover them by 2-3 cm. Bring to a boil, then reduce the heat and simmer over low heat for three minutes.
While the eggs are boiling, separate the mushroom caps from the stems. We cut the shiitake caps into pieces and tear the stems lengthwise. Cut the tofu into cubes, chop the green onions. Pour noodle seasoning packets into each serving bowl.
When the eggs are cooked, immediately remove from heat and drain the water. Peel the eggs and cut them in half.
Boil 2.5 liters of water, then reduce heat to medium. Add noodles, kimchi, mushrooms, tofu and chili peppers to the water. Cook for no more than 4 minutes.
After the specified time has passed, pour a little broth into the prepared plates and stir until the spices are completely dissolved. Divide the remaining soup into bowls, garnish with chopped green onions and seaweed, place half an egg on top and serve. Add more kimchi and chili pepper to each plate to taste.

To make vegetarian ramen, omit the ready-made instant noodle seasoning from the recipe.

Instant noodles - ramen. One of the best cooking methods.

Instant noodles - ramen, one way or another, appear on the table of probably any person. And among students, hikers and anyone who needs a quick and easy snack, such noodles are in great demand.

In Japan, the country where such noodles were invented by Momofuku Ando, ramen is highly respected and loved. The Japanese called ramen noodles Japan's greatest invention of the 20th century. In second place is karaoke, and in fifth place is the CD. The noodles were originally chicken flavored, which makes sense. India and Indonesia would definitely not eat beef-flavored noodles. Muslim countries would definitely give up the taste of pork. But chicken is eaten everywhere, so noodles quickly spread throughout the world.

What could be simpler - opened the package, poured in the broth base and spices from the bag and poured boiling water over it. I waited 5 minutes and a fairly satisfying dish was ready.

It seems like nothing special, but you can always improve this simple dish a little. In any case, in Southeast Asian countries, ramen noodles are most often prepared this way.

Let's use a pan-Asian recipe and prepare a hearty and tasty instant noodle dish.

To prepare ramen noodles you will need

For one serving.

Instant noodles. 1 package. You will need bags of broth base and dried herbs.
Egg. 1 PC.
Butter. 10-15g.
Green onions. 1 feather.
Water. 1½ cups.
Hard cheese. Parmesan is best. Optional. Ingredients missing from photo.

Cooking instant noodles.

Since ramen is very popular in pan-Asian countries, there are a lot of cooking options. But this is the recipe that is most often used.

Moreover, the bags with the broth base are not thrown away, as is often the case with us, but are also used to prepare the dish. It is very good if the package of noodles also contains a bag of dried herbs.

Bring one and a half cups of water to a boil. Lay out the noodles, wait until they soften slightly and add the broth base and dried herbs.

Stir and, lowering the heat, let the noodles simmer for another minute and a half.

During this time, cut the green onions into thin rings and, if desired, cut the hard cheese into very thin, almost transparent slices. A vegetable peeler helps a lot with this.

Make a wide depression in the noodles and carefully release the egg into it. Keep on fire for about a minute and remove from heat.

We wait until the protein is completely cooked from the heat of the noodles. You can carefully transfer some of the noodles from the edges to the protein. The yolk should remain liquid.

Adjust the amount of moisture in the noodles to your liking. I like it better when all the moisture is evaporated.

Carefully transfer the noodles to a plate. Place butter in it, sprinkle with slices of cheese and chopped green onions.

Serve immediately while the noodles are hot.

Gently stir the oil into the ramen. Pierce the egg yolk and let it mix with the noodles on its own.

It seems that everything is quite simple, but the taste of instant noodles changes dramatically for the better, and the whole dish becomes much more satisfying.

Print recipe

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Answers to frequently asked questions

Which is correct: ramen or ramen? In fact, it is correct to say both ways. In Japanese the word is pronounced ramen (with emphasis on the first syllable), in Korean it is pronounced ramen (with emphasis on the second syllable).
What can you add to ramen? In addition to noodles and broth - pork, chicken, beef, fish or vegetable - pieces of meat or meatballs, greens - green onions, spinach, nori, bamboo shoots - green beans, miso soybean paste, boiled or fried eggs and even pickled plums.
How to eat ramen? In Japan and Korea, ramen is eaten with wooden chopsticks. To simplify the process, you can additionally use a spoon: take a small amount of noodles with chopsticks, supporting them from below with a spoon. Feel free to slurp when you eat your noodles. Wash down the noodles with a little broth, then pick up a piece of meat with your chopsticks and take a bite. If a boiled egg is added to ramen, it should be eaten with a spoon.
What is the difference between ramen and doshirak? In fact, any instant noodle, be it Rolton or Doshirak, has approximately the same composition. The only difference will be if you use regular wheat noodles (preferably Chinese) or homemade noodles to prepare ramen soup.
How to make ramen from doshirak? To prepare ramen from doshirak, you need to take the required amount of instant noodles and strictly follow the instructions of the chosen recipe.
What is the difference between ramen and udon? The difference between ramen noodles and udon is that the ramen is pulled out during cooking. When preparing soba and udon noodles, the dough is rolled out and cut into thin strips.
How much does ramen cost in Korea and Japan? In restaurants and cafes in Seoul, the average price for a bowl of ramen soup is approximately 6,000 Korean won, which is about 5-5.5 USD. The price for ramen is similar in Japanese cafes, but instant noodles in a bag can be bought for 50 cents.

Friends, we hope we have answered the question of how to cook ramen at home. Be sure to share your ramen soup recipes and cooking ideas in the comments!

How to eat an egg

If you're eating ramen with an egg at a restaurant, the polite way to eat it is:

to take it with a spoon, fork or chopsticks, take a small bite
cut it into smaller pieces with your utensils

It is never polite to poke and poke an egg.

However, if you are eating it at home, you can cut the egg to make it easier to eat.

It tastes best when you spoon up the noodles, egg, and cheese at the same time because you can feel the umami flavors coming together.