Real Japanese ramen takes years to perfect – chefs in Japan train for years but this is a simple version of that delicious comfort food. There are 3 main elements to our ramen – soup, noodles and topping.
INGREDIENTS FOR THE SOUP
2 cloves garlic
½ tsp grated ginger
1 shallot
1 tbsp toasted white sesame seeds, ground
1 tbsp sesame oil (roasted)
113 g minced pork, chicken or turkey (you can also use plant based mince)
1 tsp La doubanjiang (spicy chili bean sauce/broad bean paste)
3 tbsp miso
1 tbsp sugar
1 tbsp sake
960 ml chicken stock/broth (each ramen bowl requires about
355 ml broth + more for evaporation)
1 tsp sea salt (use half for table salt) – adjust to your broth
¼ tsp white pepper powder
FOR THE RAMEN AND TOPPINGS
2 servings fresh ramen noodles (300g fresh noodles or 180g dry ramen noodles if you are desperate)
medium braised pork belly (chashu) or sliced chicken or tofu
handful bean sprouts
2 ramen egg (ajitsuke tamago – soft boiled eggs marinaded in a zip bag with 2 tbsp soy sauce, 2 tbsp mirin and 3-6 tbsp water), you can also just use soft boiled eggs
1 tin sweetcorn, canned (also frozen will work)
1 sheet nori (seaweed) – cut into quarters
4 spring onions, finely chopped julienned Shiraga Negi (Japanese leek), substitute with the white part of spring onions
For additional garnish (optional)
la-yu (Japanese chili oil) pickled red ginger (beni shoga or kizami beni shoga) white pepper powder
HOW TO MAKE
Mince the garlic, ginger and shallot and stir fry in sesame oil on a medium heat until fragrant.
Add the pork and cook until browned and then add the La doubanjiang and miso and combine well with the pork (make sure it doesn’t burn).
Add the ground sesame seeds, sugar and mix. Then add the chicken stock and sake.
Taste the soup and add salt and white pepper if you need to.
Transfer to the rice cooker bowl and select either ‘SOUP’ or ‘SLOW COOK’ and cook for 1 hour.
Prepare the toppings you would like to use.
Cook the noodles in unsalted water according to the packet (fresh or dry).
Once al dente, drain the noodles and split between 2 bowls.
Add the ramen soup on top of the noodles and then arrange the toppings on top in a decorative manner (see photo above).
Ingredients
INGREDIENTS FOR THE SOUP
2 cloves garlic
½ tsp grated ginger
1 shallot
1 tbsp toasted white sesame seeds, ground
1 tbsp sesame oil (roasted)
113 g minced pork, chicken or turkey (you can also use plant based mince)
1 tsp La doubanjiang (spicy chili bean sauce/broad bean paste)
3 tbsp miso
1 tbsp sugar
1 tbsp sake
960 ml chicken stock/broth (each ramen bowl requires about
355 ml broth + more for evaporation)
1 tsp sea salt (use half for table salt) – adjust to your broth
¼ tsp white pepper powder
FOR THE RAMEN AND TOPPINGS
2 servings fresh ramen noodles (300g fresh noodles or 180g dry ramen noodles if you are desperate)
medium braised pork belly (chashu) or sliced chicken or tofu
handful bean sprouts
2 ramen egg (ajitsuke tamago – soft boiled eggs marinaded in a zip bag with 2 tbsp soy sauce, 2 tbsp mirin and 3-6 tbsp water), you can also just use soft boiled eggs
1 tin sweetcorn, canned (also frozen will work)
1 sheet nori (seaweed) – cut into quarters
4 spring onions, finely chopped julienned Shiraga Negi (Japanese leek), substitute with the white part of spring onions
For additional garnish (optional)
la-yu (Japanese chili oil) pickled red ginger (beni shoga or kizami beni shoga) white pepper powder
Directions
HOW TO MAKE
Mince the garlic, ginger and shallot and stir fry in sesame oil on a medium heat until fragrant.
Add the pork and cook until browned and then add the La doubanjiang and miso and combine well with the pork (make sure it doesn’t burn).
Add the ground sesame seeds, sugar and mix. Then add the chicken stock and sake.
Taste the soup and add salt and white pepper if you need to.
Transfer to the rice cooker bowl and select either ‘SOUP’ or ‘SLOW COOK’ and cook for 1 hour.
Prepare the toppings you would like to use.
Cook the noodles in unsalted water according to the packet (fresh or dry).
Once al dente, drain the noodles and split between 2 bowls.
Add the ramen soup on top of the noodles and then arrange the toppings on top in a decorative manner (see photo above).
Miso paste gives a fabulous umami hit to the soup so it can be brought together really fast on the slow cook setting. Substitute any toppings you prefer. For a different texture, use thick, chewy Udon noodles or soba noodles
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