RAMEN
🧂Ingredients:
🍲For The Broth:
- 6 cups chicken stock (preferably homemade or low-sodium)
- 2 cups water
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 thumb-sized piece of ginger, sliced
- 4 cloves garlic, smashed
- 2 tablespoons soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 tablespoon sake (optional)
- 1 tablespoon miso paste (optional for extra depth)
- 1 teaspoon sugar
- Salt to taste
🍝For The Noodles:
- 4 servings fresh ramen noodles (or dried if fresh isn't available)
🍖Toppings (Customiable):
- 2 soft-boiled eggs (marinated in soy sauce for extra flavor)
- 1 cup sliced cooked chicken, pork belly, or tofu
- 1 sheet nori (seaweed), cut into strips
- ½ cup corn kernels
- ½ cup bamboo shoots
- ½ cup bean sprouts
- 2 green onions, finely sliced
- Toasted sesame seeds (optional)
- Chili oil or paste (optional for heat)
👩🍳Instructions:
Prepare the Broth
- In a large pot, heat vegetable and sesame oil over medium heat.
- Add ginger and garlic, sauté until fragrant (about 2–3 minutes).
- Pour in chicken stock and water. Bring to a gentle boil.
- Stir in soy sauce, mirin, sake (if using), miso paste, sugar, and a pinch of salt.
- Reduce heat and simmer uncovered for 25–30 minutes to let flavors meld.
- Strain out solids (ginger and garlic) for a smooth broth. Keep warm.
Cook the Ramen Noodles
- Bring a separate pot of water to a boil.
- Add ramen noodles and cook according to package instructions (usually 3–4 minutes for fresh noodles).
- Drain and rinse briefly under warm water to remove excess starch.
Prepare the Soft-Boiled Eggs
- Bring water to a boil, gently lower eggs in, and boil for 6–7 minutes.
- Transfer to ice water to stop cooking. Peel and marinate in soy sauce for 15–30 minutes if desired.
Assenble the Bowl
- Divide noodles into serving bowls.
- Ladle hot broth over the noodles.
- Arrange toppings: sliced meat/tofu, halved eggs, corn, bamboo shoots, bean sprouts, green onions, and nori.
- Sprinkle with sesame seeds and drizzle with chili oil if you like it spicy.