Ramen soup is a Chinese inspired dish Japanese mastered and love to eat. It certainly is one of my all time favourites ! My love for pasta knows no bound, in Japan some ramen restaurants even make their own ramen noodles and it gives you the silkiest, smoothest yet firm bite ever! I could eat it everyday! I am a home cook who loves to eat but I have no formal training, so I won't ask you to make the ramen noodles yourselves. I urge you to try them if you're lucky enough to go to Japan though. My ramen recipe is simple but tasty, inspired by the tantanmen recipe. I love to make it as most of the components are made in advance and it only takes 5 mins to put everything together. This recipe is serving two people.
Things you need: Ingredients
1 small pan ramen noodles
1 medium pan 200 gr pork belly
meshed strainer 250 ml chicken stock
2 big soup bowls 150 ml milk or unsweetened rice milk
1 tablespoon 1 egg 6 mins
chopsticks 1 pak choy
2 spring onions
2 tbsp Rice vinegar
1 tbsp Black or White sesame paste
1 tbsp of Japanese soy sauce
Pork belly
I buy from the supermarket or butcher what I need and cut the piece in rectangles approximately 15cm long.
In a deep sauce pan add 100ml japanese soy sauce, with 100ml water, a cinnamon stick broken in two. You need to cover your meat with the liquid, cover the pan and put it on a low heat for 2h. It will salt your meat and let it soak up all the soy and spice. Check on it once in a while to make sure your meat is still covered all through its cooking time, with a tablespoon take out any impurity and grease on the surface. Let the meat cool down. Once it's cooled, put some soyu and part of the cooking liquid into a ziplock with the meat. Put it into a bowl or tupperware, seal the bag and let the meat rest for at least 24h. It will boost your pork flavour and it will ferm up, making it easier to cut.
When it's time to assemble the dish, pre-heat a pan on medium-high, slice off 3 mm thick slices of pork (usually 2 slices per person). When the pan is hot, add your pork to the pan and let it sizzle. If you are in Ireland, and happen to have a grill, use it to toast your pork nicely as you would do with bacon.
Marinated Egg
Let it cook for 6 mins to have a soft boiled egg, as soon as the time is up, put it into a bowl of icy water, it will make the egg easier to peel off. Be gentle, do it in the icy water, you're less likely to damage it. Put some soyu into a ziplock bag, put the soft boiled egg with the sauce and forget it for 2 days. The soyu will flavour your egg white and you'll have a delicious egg just like the ones you have in ramen restaurants. It can be stored for up to 5 days in the fridge.
Pak Choy
In a deep pan bring water to the boil, add a pinch of salt to it and a drizzle of sesame oil. Chop the pak choy in three and let it cook in boiling water for 4 mins. Drain it before serving.
Ramen noodles
Very easy, follow the pack's instructions and cooking time.
ASSEMBLE THE DISH
Finely chop the spring onion
In your serving soup bowl put the sesame paste, vinegar, soyu, mix well until smooth with a fork or a small whisk. Add a drizzle of chilli sesame oil and the 1/4 of your spring onions.
In a small deep pan heat up your stock and milk until it fumes a little but do not boil it.
Once your ramen are cooked, add them to your bowl, cover the noodles with the chicken stock and milk. On the side put on top of the noodles the pak choy on the left hand side. in the centre the grilled pork belly, slice in two the egg and sprinkle on top the spring onion. Repeat the same for the second bowl.
ENJOY!!
Things you need: Ingredients
1 small pan ramen noodles
1 medium pan 200 gr pork belly
meshed strainer 250 ml chicken stock
2 big soup bowls 150 ml milk or unsweetened rice milk
1 tablespoon 1 egg 6 mins
chopsticks 1 pak choy
2 spring onions
2 tbsp Rice vinegar
1 tbsp Black or White sesame paste
1 tbsp of Japanese soy sauce
Pork belly
I buy from the supermarket or butcher what I need and cut the piece in rectangles approximately 15cm long.
In a deep sauce pan add 100ml japanese soy sauce, with 100ml water, a cinnamon stick broken in two. You need to cover your meat with the liquid, cover the pan and put it on a low heat for 2h. It will salt your meat and let it soak up all the soy and spice. Check on it once in a while to make sure your meat is still covered all through its cooking time, with a tablespoon take out any impurity and grease on the surface. Let the meat cool down. Once it's cooled, put some soyu and part of the cooking liquid into a ziplock with the meat. Put it into a bowl or tupperware, seal the bag and let the meat rest for at least 24h. It will boost your pork flavour and it will ferm up, making it easier to cut.
When it's time to assemble the dish, pre-heat a pan on medium-high, slice off 3 mm thick slices of pork (usually 2 slices per person). When the pan is hot, add your pork to the pan and let it sizzle. If you are in Ireland, and happen to have a grill, use it to toast your pork nicely as you would do with bacon.
Marinated Egg
Let it cook for 6 mins to have a soft boiled egg, as soon as the time is up, put it into a bowl of icy water, it will make the egg easier to peel off. Be gentle, do it in the icy water, you're less likely to damage it. Put some soyu into a ziplock bag, put the soft boiled egg with the sauce and forget it for 2 days. The soyu will flavour your egg white and you'll have a delicious egg just like the ones you have in ramen restaurants. It can be stored for up to 5 days in the fridge.
Pak Choy
In a deep pan bring water to the boil, add a pinch of salt to it and a drizzle of sesame oil. Chop the pak choy in three and let it cook in boiling water for 4 mins. Drain it before serving.
Ramen noodles
Very easy, follow the pack's instructions and cooking time.
ASSEMBLE THE DISH
Finely chop the spring onion
In your serving soup bowl put the sesame paste, vinegar, soyu, mix well until smooth with a fork or a small whisk. Add a drizzle of chilli sesame oil and the 1/4 of your spring onions.
In a small deep pan heat up your stock and milk until it fumes a little but do not boil it.
Once your ramen are cooked, add them to your bowl, cover the noodles with the chicken stock and milk. On the side put on top of the noodles the pak choy on the left hand side. in the centre the grilled pork belly, slice in two the egg and sprinkle on top the spring onion. Repeat the same for the second bowl.
ENJOY!!
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