Besides the instant two minute stuff, ramen is a popular dish in Japan. It consists of
chuka soba noodles served in a pork and chicken broth. If you can't get fresh chuka-soba noodles, use chinese egg noodles.
There are literally hundreds of ways to serve ramen. Below are some of the classics.
EditSoy ramen with chashu pork
A clean and clear ramen broth with a little soy and fatty pork belly. This is one of the all time ways classic to serve ramen and a great primer on how it should be done.
Makes 4 bowls
With a sharp knife, slice the chashu pork into thin slices. It is easiest to do this when the pork is cold. In a small pot, heat the chashu slices in the chashu cooking liquid. Slice the scallions into very fine rings, and nori into strips 3 inches long by 1 1/2 inches wide.
Bring a large pot of salted water to the boil and cook the noodles for 3-4 minutes until they are al dente. While the noodles are cooking, heat the ramen broth until it is almost boiling. Once the noodles are cooked, drain the water and set them aside, keeping them warm.
In a medium sized pot over high heat, heat the ramen broth until it is almost boiling.
Divide the chashu broth between four large bowls. Add one teaspoon of garlic paste to the chashu broth and stir to combine. Divide the noodles evenly between the bowls, placing them atop the chashu broth. Over the noodles, pour the ramen broth so that the noodles are almost submerged.
Arrange the chashu pork, scallions, bamboo shoots and nori on top of the noodles, trying your best to keep the nori high and dry.
Serve with the remaining garlic paste in a dish at the table so as to allow people to add more as they desire.
EditMiso Ramen
With the addition of miso, the ramen broth becomes slightly thicker and intensely satisfying.
1 1/2
tsp aka or red miso1/2
cup sweet white miso1
tsp chile paste- pinch of sansho
1
clove garlic, crushed2
tbsp vegetable oil8
oz chashu pork4
scallions, finely sliced into rings1
sheet of nori, julienned1
lb egg noodles6
cups ramen broth1/2 - 1
cup thinly sliced bamboo shoots4
tsp garlic paste
Add both types of miso, chile paste, sansho and garlic to a bowl and stir to combine. In a small pan, heat the vegetable oil and fry the miso mixture over medium heat for two minutes. Set aside.
With a sharp knife, slice the chashu pork into thin slices. It is easiest to do this when the pork is cold. In a small pot with a little of the ramen broth, heat the chashu slices. Slice the scallions into very fine rings, and nori into strips 3 inches long by 1 1/2 inches wide.
Bring a large pot of salted water to the boil and cook the noodles for 3-4 minutes until they are al dente. While the noodles are cooking, heat the ramen broth until it is almost boiling. Once the noodles are cooked, drain the water and set them aside, keeping them warm.
Divide the noodles evenly between the bowls. Over the noodles, pour the miso ramen broth so that the noodles are almost submerged.
Arrange the chashu pork, scallions, bamboo shoots and nori on top of the noodles, trying your best to keep the nori high and dry.
Serve with the remaining garlic paste in a dish at the table so as to allow people to add more as they desire.