How to make Ramen

One of the top Japanese dishes, alongisde our beloved favourite sushi, is ramen. Here at Cottage Foods we’re open to trying new dishes and especially a recipe as easy as this to follow. Keep reading for tasty recipes and a step by step guide to make ramen.

Here’s a bit of background…

The origin of ramen is traced back to Yokohama Chinatown in the early 20th century. The word "ramen" is a Japanese borrowing of the Mandarin Chinese word lāmiàn, meaning 'pulled noodles'. The dish evolved from southern Chinese noodle dishes, reflecting the demographics of Chinese settlers in Yokohama. Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958, instant noodles were invented by momofoku ando, further popularising the dish. Today, ramen is a cultural icon in Japan, with many regional varieties and a wide range of toppings.

ramen


Why don’t you try the recipe for yourself?

Ingredients

  • 700ml chicken stock

  • 3 garlic cloves, halved

  • 4 tbsp soy sauce, plus extra to season

  • 1 tsp Worcestershire sauce

  • thumb-sized piece of ginger, sliced

  • ½ tsp Chinese five spice

  • pinch of chilli powder

  • 1 tsp white sugar (optional)

  • 375g ramen noodles

  • 400g sliced cooked pork or chicken breast

  • 2 tsp sesame oil

  • For the garnish

    • 100g baby spinach

    • 4 tbsp sweetcorn

    • 4 boiled eggs, peeled and halved

    • 1 sheet dried nori, finely shredded

    • sliced green spring onions or shallots

    • sprinkle of sesame seeds


  • STEP 1

    Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.

  • STEP 2

    Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.

  • STEP 3

    Cook 375g ramen noodles following the pack instructions, then drain and set aside.

  • STEP 4

    Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

  • STEP 5

    Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.

  • STEP 6

    Strain the stock into a clean pan, then bring to the boil once again.

  • STEP 7

    Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.


Riane Brown