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Homemade Ramen, The Original Japanese Recipe

In Japanese cartoons, noodle soup is eaten with chopsticks and the broth is sipped directly from the bowl. Would you like to try it but don't know where to start? This Homemade Ramen with the Original Japanese Recipe is exactly what you need!
Recipe Homemade Ramen, The Original Japanese Recipe
  • Difficulty Medium
  • Preparation 40 minutes
  • Cooking 50 minutes
  • Servings for Serves 4

Ramen is undoubtedly one of the most well-known dishes in Japanese Cuisine, but not everyone knows that its origins are actually Chinese. How it arrived in the Land of the Rising Sun and the origin of its name are shrouded in mystery and legend. According to some versions, the term Ramen refers to the specific type of noodles used in preparing this broth rich in vegetables, meat, and eggs. According to others, it represents the particular stirring gesture.

Whatever its origin, Homemade Ramen became possible only after the advent of instant noodles: before that, only small street vendors were able to prepare it, making it essentially street food.

The most popular version of Ramen is Miso Ramen, prepared with a broth enriched with Salt, Soy Sauce, Miso (fermented soybean paste available in Asian markets), and Ginger. The wheat Noodles, Eggs, and Pork are cooked separately. All ingredients are then assembled in a bowl, arranged skillfully.

Among other Japanese Recipes, we recommend trying Onigiri (rice balls wrapped in nori seaweed), Teriyaki Salmon, and to finish beautifully, the super fluffy Japanese Pancakes (also known as soufflé pancakes).

Ingredients for Serves 4

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Method

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  1. To prepare Homemade Ramen, start by cooking the meat. After removing the fatty parts, tie the pork loin with kitchen twine to help it maintain its shape during cooking.
  2. Pour a drizzle of oil and a pinch of salt in an oven-safe pan suitable for both stovetop and oven cooking. Sear the meat over high heat on all sides to seal in the juices.
  3. Transfer it to the oven and finish cooking at 170°C (338°F) for 40 minutes.
  4. Before proceeding with the broth preparation, rehydrate the shiitake mushrooms in hot water for about ten minutes.
  5. Now focus on preparing the broth. Pour water into a pot, add vegetable oil, miso paste, soy sauce, salt, and crushed garlic. Peel and grate the ginger, then add it to the pot.
  6. Add the rehydrated mushrooms after squeezing out excess water with your hands.
  7. Bring the broth to a boil, stirring occasionally, then turn off the heat and strain the mixture. Set aside the mushrooms and slice them.
  8. Separately, cook the eggs for 5 minutes from when the water starts boiling to achieve soft-boiled eggs with runny yolks (ajitsuke tamago).
  9. Cool them under running water and peel them.
  10. Cook the noodles in water according to package instructions, drain and set aside.
  11. When the pork loin is ready, slice it into approximately half-centimeter (quarter-inch) thick slices.
  12. Time to assemble the dish: divide the noodles between four bowls, cover with hot broth, then arrange two slices of pork, half a soft-boiled egg, some mushroom slices, and finish with sliced green onions. Your ramen is ready to be served! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

There are many versions of ramen: some are gluten-free and made with rice noodles, while others are vegetarian, replacing the pork loin with pan-seared tofu cut into cubes.

Tips

We recommend tasting the broth before adding more salt: many of the ingredients used, such as soy sauce and miso, are naturally salty.

Storage

The different components of this Homemade Ramen can be stored separately in the refrigerator for 2-3 days, well covered with plastic wrap.

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