Ramen: recipe for cooking at home. Step-by-step recipe with photos How to cook ramen at home recipe

Original Ramen soup is a tasty and satisfying dish of Japanese cuisine, which is especially popular in Korea and China. It consists of thin noodles with the addition of meat, eggs, vegetables, sauce and aromatic spices. Thanks to well-chosen ingredients, the treat has an unforgettable aroma, exquisite taste, appetizing appearance and can be prepared at home.

An oriental dish cooked in a classic way is the basis for other varieties of Ramen soup.

All ingredients for it must be prepared separately, following a certain sequence, and then placed on plates and poured with hot broth.

Required Products:

wheat noodles – 0.2 kg;
two eggs;
pork – 0.28 kg;
chicken – 0.35 kg;
four cloves of garlic;
soy sauce, herbs, hot pepper - to your taste;
celery – 3 stalks;
ginger – 23 g.

Cooking:

Rinse the chicken and pork thoroughly, then place in a pan of boiling water and cook together.
After a quarter of an hour, add chopped garlic, several rings of hot pepper, celery, some fresh herbs and a piece of ginger to the broth.
Continue cooking over low heat for about 45 minutes until the meat is tender.
Pass the finished broth through a sieve, and transfer the meat to a separate plate. Then add soy sauce to the hot liquid and stir.
Hard-boil the eggs, then cool, peel and brush with soy sauce until they turn light brown.
Boil the noodles until half cooked, then cut the pork into slices and chop the herbs.
Now put an equal amount of noodles in deep plates, add several pieces of meat to each of them, an egg cut into two parts, herbs and pour hot broth.

Japanese Ramen soup is ready. It should be served warm with special chopsticks. It is advisable to offer it with sliced ripe cucumbers and tomatoes.

With pork and Japanese noodles

The recipe for this dish is quite simple, so even a novice cook can master it. For the pork soup, you will need Japanese Soba or Somen noodles: both varieties look beautiful when cooked and have an amazing taste.

Required Products:

pork meat – 1.2 kg;
a pinch of cinnamon;
ginger – 25 g;
Japanese noodles – 0.7 kg;
salt – 18 g;
granulated sugar – 15 g;
cilantro, parsley – 5 sprigs;
soy sauce – 0.2 l.

Cooking:

Chop the pork meat into square pieces, wash thoroughly and place in a container with water. Then boil the meat for half an hour, then remove and transfer to another container, and add salt to the broth.
Add ginger to the pan with boiled meat, add cinnamon and pour in a little broth.
Then place on the stove, boil, add sugar and soy sauce, then continue cooking in a sealed container for about three hours.
Now fill a heatproof bowl with water, bring it to a boil and add the noodles. After five minutes, drain all the liquid, remove the noodles, divide them into portions and place them in plates.
After this, fill the pan with water (1 liter) again, and when it boils, pour in the remaining broth. Then add a piece of pork fat, boil for three minutes and turn off the oven.

Pour the aromatic broth into bowls with noodles, then add slices of chopped meat and sprinkle with chopped herbs. Pork soup is recommended to be consumed fresh and hot.

How to cook with beef

Beef Ramen will take a little time to prepare, since it does not require boiling the broth separately. The aromatic broth in which the egg noodles were prepared will be used as a filling.

Required Products:

beef – 0.3 kg;
water – 1.2 l;
three eggs;
egg noodles – 0.32 kg;
two garlic cloves;
ginger – 23 g;
nori – 12 g;
soy sauce – 75 ml;
salt, green onions, hot spices - as needed.

Cooking:

Wash the beef meat and cut into small cubes. Then put them in a frying pan with oil and fry for an hour. At the end, add salt, season with spices and add nori.
Boil the eggs, then remove the shells and cut into circles.
Boil water in a saucepan, then pour soy sauce into it, add ginger and chopped garlic. Then add the noodles and boil for five minutes.

The Japanese soup should be served in portions, placing pieces of fried beef, egg slices and coarsely chopped green onions in bowls with noodles. A wonderful treat will lift your spirits and fill you up perfectly during your lunch break.

Tori Ramen soup with chicken

Another simple recipe for Ramen soup with chicken, which can be prepared in just ten minutes. This dish will help you quickly feed your family when you don’t have time for long cooking.

Required products (per serving):

boiled chicken – 120 g;
soy sauce – 20 g;
Ramen noodles – 170 g;
carrot;
chicken broth – 0.4 l;
a clove of garlic;
sea salt – 2 g;
two feathers of green onions;
bell pepper – 40 g;
half a boiled egg.

Cooking:

Wash the peppers, carrots and garlic under running water, then chop them into long and narrow strips. Cut the chicken into large cubes.
Place the chopped meat into the boiling broth, add the chopped vegetables, pour in the sauce, add salt and cook for four minutes, then set aside.
The noodles must be cooked separately, then placed on a plate and seasoned with broth.

It is recommended to decorate the finished dish with green onion rings and add an egg cut in half. Tori Ramen soup with chicken turns out to be nutritious, appetizing and can be an excellent alternative to boring first courses.

Cooking with squid

A Japanese dish with squid will help you surprise your family and friends during dinner. It usually contains different types of seafood, and the treat is served with a specially prepared sauce.

Required Products:

sea scallops, shrimp, mussels, squid – 0.32 kg;
Ramen noodles – 0.3 kg;
small zucchini;
carrots, sweet peppers – 45 g each;
leeks, cilantro – 50 g;
soy sauce, rice wine - 60 ml each;
sesame, ginger, garlic - at your discretion.

Cooking:

Place the seafood in a frying pan with olive oil, add ground ginger and chopped garlic and fry for five minutes.
Cook the noodles according to the instructions on the package.
Combine rice wine with soy seasoning, then add finely chopped herbs and stir.
Pour the resulting sauce over the noodles laid out on plates and sprinkle with sesame seeds.

Spicy Ramen soup with seafood is ready.

It is advisable to consume it immediately, since the cooled treat loses its aroma and will not be as tasty.

Japanese first course with fish

Fish lovers will really like this soup. It contains many vegetables that harmonize wonderfully with a delicate broth of cod, carp or trout.

Required Products:

onions, broccoli, carrots - 50 g each;
corn – 180 g;
fish (any) – 0.32 kg;
eggs (boiled) – 2 pcs.;
Japanese noodles – 55 g;
soy sauce – 25 ml;
ground pepper, sea salt - to your taste.

Cooking:

Gut the fish, wash and cook. Remove the finished meat, separate the fillet from the bones and cut into square pieces. Strain the broth and pour it back into the pan.
Peel the onions and carrots, rinse under running water and cut into small rectangles. Chop the cabbage into thin strips.
Place the chopped vegetables along with the corn in a frying pan and fry in fat until golden brown.
Then boil the noodles and place them in serving bowls.
Boil the fish broth, add salt, sauce and other spices. Boil for about a minute, then turn off the burner.
Now cover each portion of noodles with stewed vegetables, put in a few pieces of fish, pour over the broth and garnish with egg halves.

Place the Japanese Ramen soup with fish on the table and offer it to everyone present to try. It should be served with wooden chopsticks.

Asian soup Kimchi Ramen

The recipe for this treat involves the use of spicy kimchi cabbage, which is added to the dish to give it a distinctive, pleasantly spicy taste. The Asian soup does not contain meat, so it is suitable for a vegetarian diet.

Required Products:

Ramen noodles – 0.43 kg;
kimchi cabbage – 200 g;
champignons – 130 g;
nori – 60 g;
water – 2.6 l;
tofu cheese – 0.4 kg;
hot seasonings, green onions, coarse salt - to taste.

Cooking:

Pour water into a saucepan, then boil it, add salt and add noodles.
After a minute, add tofu, sliced mushrooms, add spices and cook for another four minutes.
After this, place the soup in large bowls, top with kimchi, nori and chopped herbs.

Asian soup Kimchi Ramen can also be prepared with meat broth from veal or pork, then add boiled eggs to the dish - it will also turn out very tasty. Bon appetit!

Ramen soup is a traditional Japanese cuisine, but has gained immense popularity in other countries, especially China and Korea. Ramen is instant noodles with a different set of additives - meat, chicken, vegetables, eggs, sprouts.

The dish is prepared from regular instant noodles and from special ones called “Chan Ramen”, “Rameno”, etc.

To prepare the soup, be sure to use spices such as cinnamon, cayenne, red and black pepper, turmeric, coriander, fresh or dried ginger. Also add soy sauce, herbs, garlic, celery, shiitake mushrooms, tofu cheese, lemon or lime, and miso paste. Most often the soup is served with boiled eggs.

To prepare soup, it is very important to cook a rich broth, which is made from beef, pork, chicken or fish. There are variants of this first course with the preparation of broth with the addition of bones, cartilage, and fish fins. A vegetarian version of ramen with vegetable broth is also possible.

There are many ways to prepare Korean Ramen soup, and not all of them are easy or quick. Sometimes the cooking time reaches 6 hours! It is difficult to imagine such cooking under normal conditions, so today we will prepare a simplified version of ramen that anyone can prepare. The soup according to this recipe is hearty, with rich taste and aroma! Be sure to try cooking it!

Ingredients

pork pulp – 400 g;
egg noodles – 200 g;
cucumber – 1 pc.;
sesame – 2 tbsp;
garlic – 3 teeth;
soy sauce – 100 ml;
green onions – 30 g;
chicken egg – 2 pcs.;
sugar – 1 tbsp;
salt – 0.5 tsp;
Chinese cabbage – 200 g;
spices (chili pepper, dried ginger) - to taste;
water – 1.5 l.

The quantity of products is designed for 4 servings. Cooking time – 1.5-2 hours.

Preparation

Cut the pork pulp into thin slices. To do this, slightly freeze the meat, otherwise it will be too soft and difficult to cut. We rinse the meat under cold water, thoroughly washing away all the blood so that the broth is clear.

Pour cold water over the pieces of meat and put on fire. Boil the meat for about 40 minutes, periodically skimming off any foam that forms.

Cut the cucumbers into thin strips. If the peel of a vegetable has become rough, it is better to remove it.

In a dry frying pan, fry white sesame seeds until they turn beige.

Then add finely chopped garlic to it and fry for just a minute. The garlic should not burn.

As soon as the aroma comes from the garlic, add the chopped cucumber to the pan. Fry for about 2-3 minutes.

Using a slotted spoon, remove the finished meat from the broth and transfer it to the frying pan. Strain the broth itself, add a little salt, boil and leave aside for now.

Add soy sauce, half a ladle of broth, sugar and spices to the meat, mix everything and simmer under a closed lid for about 30-40 minutes. Ideally, you need a press that would press the meat and ensure that it is completely immersed in the sauce throughout the simmering period. For this purpose, a smaller lid is suitable, on which you can place a weighting agent. In the original, the meat is simmered in soy sauce not for 30-40 minutes, but for 4 hours. But I think that only a restaurant can afford to waste such time on preparing a dish; even this time is enough for us.

While the meat is stewing in the sauce, prepare the rest of the ingredients. Boil chicken eggs, cool and peel them. We cut the juicy stems of Chinese cabbage into very thin strips; we don’t need the lettuce leaves themselves. This way we will replace the sprouted sprouts that are added to Ramen. Sometimes the Koreans themselves do this when sprouted sprouts are not on hand, because Chinese cabbage is very popular there.

Wash green onions under cold water and chop. The cutting can be anything, small rings or long arrows.

When the meat is ready, only then will we boil the noodles. We will use any noodles we have on hand. I use egg noodles and it only takes 3-4 minutes to cook. Boil the noodles, then drain them in a colander and leave for a few minutes to drain all the liquid.

The last step in preparing Korean Ramen is to collect all the ingredients. Place the noodles on plates and place meat, Chinese cabbage and an egg cut into two halves along the edges. Add broth and sprinkle with green onions. The noodles themselves are eaten with chopsticks, and a special spoon is used for the broth or drunk at the end. Bon appetit!

Hearty Ramen noodles make a complete lunch meal. In Japan, this is an inexpensive fast food that can be purchased at any street food outlet. Usually the treat is served directly in a rich broth with a variety of delicious additives. For example, with meat, herbs, vegetables, eggs.

The word “Ramen” refers not only to the popular Japanese dish, but also to the noodles themselves, which form its basis. Today you can try the treat in cafes and restaurants or buy ready-made instant noodles in a package. All you have to do is pour boiling water over it and add spices.

Of course, the true taste of the original dish under discussion can only be felt if it is freshly prepared. But today his recipe is easy to repeat in any country, even at home.

For proper Ramen, the noodles must be prepared with your own hands from the highest quality, fresh ingredients.

First, the dough is thoroughly kneaded.
Then, it is cut into strips and stretched.
Next, it folds in half again and stretches out again.
The process is repeated until the cook has a sufficient amount of noodles in front of him.

Composition, calorie content and nutritional value

You can often hear the phrase “Korean Ramen noodles.” It is no different from Japanese. It’s just that this dish is considered traditional for the cuisine of several Asian countries. And China turned out to be the birthplace of noodles.

As noted above, the basis of the treat is a strong, aromatic broth, which can be made from chicken, fish or meat, as well as homemade noodles.

Interestingly, according to the original recipe, the latter is prepared with water obtained from the lakes of Mongolia. It is believed that this liquid has a composition that is ideal for noodles. As a result, the dough acquires the desired consistency and shade (yellowish). Instead of this very water, you can use ordinary mineral water.

In addition to liquid, the noodles contain flour, salt and eggs. True, over time, the classic recipe has been greatly transformed and today you can also find vegetable oils and other components in it. You can complement the dish with boiled/fried eggs, pekin, spinach, pickles and pickled vegetables/mushrooms, as well as seaweed.

If we talk specifically about the dry quick version of such noodles without additional additives, then its calorie content is 337 kcal per 100 g of product. It also contains a lot of carbohydrates - 69.7 g. The product contains proteins - 10.4 g and fats - 1.1 g.

Of course, when using additional ingredients (broth, meat pieces, fried eggs), the calorie content of the dish will increase significantly.

How to make Ramen noodles at home

You can prepare the basis for this original Asian dish yourself at home. The traditional recipe has been conveniently adapted for domestic housewives.

Ingredients:

whole eggs – 2 pcs.;
egg yolks – 2 pcs.;
first-grade flour – 350 g;
sesame oil – 1 teaspoon;
salt – 1 teaspoon.

Preparation:

Combine all parts of raw eggs indicated in the recipe.
Add oil and salt.
Pour flour into the mixture through a fine sieve.
Thoroughly knead the products with your hands and collect them into a ball. Leave it like this for an hour without putting it in the cold.
Knead the mixture until smooth. Cut into 2 parts.
Pull each one at least 10 times through a special machine or simply stretch it with your hands. After the next stretch, fold the layer 2-3 times and repeat the procedure.

Stretch the dough out very thinly one last time (about 1.5 mm thick). Cut into strips of desired size. Sprinkle with flour.

How can you replace noodles in cooking?

If you don’t have time to cook Ramen noodles, you can replace them with other products in the chosen dish. For example, regular spaghetti. But it's better to take instant noodles.

If you want to give up any pasta, but prepare the soup according to the Ramen principle, you can use white/brown rice as its base. It will also make the soup more filling.

Pork and Japanese noodle soup

Ingredients:

meat with fatty layers – 350 g;
Shiitake mushrooms – 250 g;
noodles – 200 g;
chili – 1 small pod;
chopped ginger root – 1 teaspoon;
soy sauce – 2 dessert spoons;
salt - to taste.

Preparation:

Cut the washed and dried fatty pork into strips.
Pour water over the meat and cook for 12 - 14 minutes under the lid.
Add small pieces of pepper (without seeds), ginger, mushrooms (cut each into 4 parts).
Pour in soy sauce and add noodles.
After 8 - 9 minutes, taste the dish and add salt if necessary.

Pour the treat into plates and garnish with sesame seeds.

How to cook with beef

Ingredients:

beef – 200 g;
ready noodles – 200 g;
salt;
fresh garlic - 2 cloves;
beef broth - 1 tbsp.

Preparation:

It is necessary to cook aromatic strong beef broth on the bone in advance. During the process, you can add your favorite spices, bay leaves, vegetables (onions, carrots), and roots. Strain the prepared broth.
Cut the prepared meat into thin slices and fry in any fat until golden brown. Add salt and mix with mashed garlic.
Separately, cook the noodles in salted water until tender. Or simply pour boiling water over the instant product.
Place noodles into serving bowls. Pour in broth.

Scatter pieces of fried meat on top. Mix everything.

Cooking with squid

Ingredients:

already cooked ready-made noodles – 400 g;
squid carcass – 200 g;
fresh cucumber – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
garlic – 6 cloves;
purified water – 2 l.;
mayonnaise – 1 tbsp.;
soy sauce – 100 ml;
rice vinegar – 50 ml;
sesame oil – 40 ml;
ground ginger – 2 pinches;
sriracha sauce – 50 ml;
fresh herbs – 1 bunch;
roasted sesame seeds – 1 handful;
miso paste – 100 g;
sugar – 30 g;
salt - to taste;

Preparation:

Pour water over the peeled onions and carrots. Add all the greens, ginger and garlic (2 cloves). Cook for 40 - 45 minutes, skimming foam from the surface.
Strain the finished broth. Pour in soy sauce (80 ml) and add miso paste. Mix the ingredients well.
Combine mayonnaise with sriracha sauce, butter (half), the remaining mashed garlic and soy sauce.
Cut the cucumber into thin slices. Pour in a mixture of vinegar, salt and sugar. Leave for 25 minutes.
Clean the squid from all excess. Cut into rings. Pour boiling water over for half a minute.
Place the prepared noodles on the bottom of serving bowls. Pour broth over everything. Distribute seafood rings on top.
Add pickled cucumber pieces, hot sauce, and remaining oil.

Garnish the dish with toasted sesame seeds. You can also use leftover greens for this purpose.

Tori Ramen soup with chicken

Ingredients:

ready-made (already cooked) noodles – half a kilo;
chicken bones – half a kilo;
chicken wings – 300 g;
soy sauce – ½ tbsp.;
ginger – 20 g;
salt and herbs.

Preparation:

Cook the chicken carcass parts for half an hour.
Strain the resulting broth. Pour soy sauce into it, add finely grated ginger. Add salt if necessary.
Place the finished noodles on plates. Pour in broth.
Add part of the chicken meat removed from the bones to each serving.

Garnish the treat with fresh herbs.

You can prepare original Japanese soup from inexpensive instant noodles. Packs of it can be found in every supermarket. You just need to pour any hot broth over the noodles, add boiled/fried meat, eggs and herbs. Of course, such a recipe will be far from the original, but you will be able to quickly and easily treat yourself to an almost restaurant lunch.

Ramen soup is a soup based on a rich broth, usually meat, with wheat noodles and a variety of ingredients. A hearty, aromatic and inexpensive instant soup is a must-have item in the daily home meal of the Japanese and on the menu of most Asian restaurants.

Noodle soup has long been common in Asia: in Central Asian cuisine it is called lagman, in Chinese - lamian, in Japanese - ramen. It came to Japan from China only 100 years ago, but with the invention of instant noodles in 1954, it was reborn and spread from Japan throughout the world.

Today there are two approaches to preparing ramen: traditional, in which the meat is cooked for several hours to obtain a rich, concentrated broth, and modern, in which the soup is prepared in a matter of minutes without losing its satiety, taste and aroma. The review presents recipes from both approaches.

There is no single canon for preparing ramen, just as, for example, there is no standard for Russian pies. We put a variety of fillings in pies, just as the Japanese chef fills the broth with noodles with different ingredients - both ordinary and exotic. Japanese specialty restaurants are actively experimenting with fillings and seasonings and developing their own signature types of ramen.

It is better to undercook ramen noodles a little - remove from heat 1 minute earlier than indicated on the package. Then, when they put it in bowls and pour boiling broth over it, it will “arrive.”

How to make ramen soup - 15 varieties

The classic ramen soup recipe is the basis from which all the countless variations of the popular Japanese-Chinese dish are derived. Once you know this foundation, you can experiment with different ingredients and create your own unique ramen recipes.

Ingredients (5 servings):

Ramen noodles - 700 g
Pork - 1 kg
Rendered pork fat - 30 g
Soy sauce - 200 g
Ginger - 30 g
Cinnamon - 1 g
Greens - 20 g
Salt, sugar to taste

Preparation:

Cut the pork into portions, rinse, and boil for 30 minutes in a large saucepan, skimming off the foam. Then remove the meat, add salt to the broth and let it settle. Pour the purified broth into another bowl.

Place the ginger and cinnamon on the bottom of a clean pan, place the pork on top, and add a little broth. Boil, sweeten, add soy sauce. Press down the meat with a smaller lid with a weight so that it is completely covered with broth - and cook for 4 hours.

In a separate pan, cook the ramen noodles - cook in boiling water for 3-5 minutes. Divide the finished noodles into 5 deep bowls. Boil a liter of water in a saucepan, add the remaining broth, pork fat and boil for another minute. Then pour the contents into bowls, add the prepared pork, and garnish with herbs.

An easy, quick recipe: Chicken Tori Ramen is ready in just 5 minutes. Real Japanese fast food.

Ingredients (1 serving):

Ramen noodles - 150 g
Chicken - 100 g
Soy sauce - 2 tsp
Carrots - 50 g
Bell pepper - 50 g
Garlic - 10 g
Green onions - 10 g
Boiled chicken egg - 0.5 pcs.
Salt to taste

Preparation:

Place in boiling chicken broth: diced chicken, diced carrots and peppers, garlic. Stir, cook for 2 minutes. Then add soy sauce, salt and cook for another 2 minutes.

Boil the noodles separately and place on a plate. Pour in the broth, add half a boiled egg, and garnish with green onions.

This is a light version of the classic recipe. The pork is cooked not for 4, but for only 0.5 hours, and then quickly fried. The result is a fragrant and appetizing dish.

Ingredients (2 servings):

Pork - 200 g
Noodles - 80 g
Chicken eggs - 2 pcs.
Ginger - 20 g
Garlic - 2 cloves
Green onion - 40 g
Soy sauce - 2 tbsp
Sugar - 1 tsp

Preparation:

Cut the pork into thin strips, place in a pan with cold water, bring to a boil, skim off the foam. Coarsely chop the ginger, onion and garlic, add to the meat, cook for half an hour. During this time, boil the noodles and eggs and place on plates.

Remove ingredients from broth. Place the pork in a frying pan, add sugar and soy sauce, fry for 2 minutes without oil. Place the fried meat in bowls with noodles, pour in the broth, and sprinkle with green onions.

Ramen soup with demi-glace sauce and quail eggs

Original recipe from the chef. Traditional Chinese soup is topped with traditional French sauce.

Ingredients (1 serving):

Ramen noodles - 30 g
Chicken thigh - 50 g
Veal fillet - 50 g
Chicken broth - 200 g
Soy sauce - 20 g
Demi-glace sauce - 20 g
Ginger root - 10 g
Green onions - 10 g
Garlic - 5 g
Boiled quail eggs - 2 pcs.
Sesame - 5 g
Sesame oil - 3 g

Preparation:

Pour chicken broth into a saucepan, add thinly sliced meat, coarsely chopped ginger, onion and garlic, add soy sauce and demi-glace sauce. Bring to a boil, cook for 5 minutes. Then remove from the stove and leave to steep for another 5 minutes.

Place boiled noodles, halves of quail eggs in a plate, sprinkle with sesame seeds. Add meat from the saucepan, pour in broth, sprinkle with green onions, add sesame oil.

Sesame oil will give an unusual aroma, but it is important not to overdo it - it is very concentrated.

Chashu is a specially prepared pork that the Japanese traditionally add to ramen soup. But this juicy meat is perfect both as a second serving dish and as a cold appetizer.

Ingredients (4 servings):

Ramen noodles - 400 g
Pork belly or neck - 1 kg
Soy sauce - 100 ml
Vegetable oil - 3 tbsp
Sake (can be replaced with vodka) - 4 tbsp
Ginger - 30 g
Green onion - 50 g
Beijing cabbage - 150 g
Garlic - 4-5 teeth.
Sugar - 1 tsp
Chicken eggs - 4 pcs.

Preparation:

Cut the pork belly into slices, roll into rolls and tie with thread to retain its shape. If you are cooking the neck (and not the brisket), then cut it into 4 steaks.

Heat vegetable oil in a saucepan or deep frying pan and fry the pork until golden brown. Pour boiling water over the meat completely and skim off the foam. Add ginger, onion, garlic, soy sauce, vodka, sugar. Bring to a boil, skimming off the foam. Cover the dish with a lid and leave to simmer on the lowest heat: steaks - 50 minutes, rolls - 2 hours. Then turn off the heat and leave the pork in the broth until it cools.

Boil the noodles and eggs and place on plates. Place the prepared chashu, pour in the broth, garnish with shredded cabbage and onions.

An easy recipe for beginner cooks. You can buy ready-made egg noodles or make your own.

Ingredients (2 servings):

Pork - 200 g or 1 chicken leg
Egg noodles - 200 g
Chicken egg - 2 pcs.
Onions - 1 pc.
Soy sauce - 1 tbsp
Garlic - 2 teeth.
Sugar - 1 tsp
Sesame oil - 1 tsp
Ginger, green onions to taste

Preparation:

Coarsely chop the onion, put it in a saucepan, add meat, add 2 liters of water. Bring to a boil and cook: chicken leg - 40 minutes, pork - 1-1.5 hours. Then remove the meat and strain the broth. Add salt and pepper to taste and sesame oil to the purified broth.

Heat a frying pan with vegetable oil. Add chopped garlic and fry. Add pieces of meat, sugar, soy sauce, fry over medium heat for 2-3 minutes.

Boil the noodles and eggs and place on plates. Add meat, broth, sprinkle with green onions.

Vegetarian water soup with vegetables and mushrooms. Non-vegetarians can cook it with meat or fish broth, add shrimp, fish, meat or egg.

Ingredients (2 servings):

Dried shiitake mushrooms - 2 handfuls
Noodles - 1 bunch
Zucchini - 100 g
Bell pepper - 1/2 tsp.
Carrots - 1 pc.
Onions - 1 pc.
Soy sauce - 5 tbsp
Hot pepper, ginger, herbs to taste
Shrimp - optional

Preparation:

Pour boiling water over dry mushrooms and leave to soak for 2 hours.

In the absence of dry shiitakes, you can use fresh oyster mushrooms or champignons. Naturally, there is no need to soak them.

Pour a liter of water into a saucepan, add mushrooms, bring to a boil, cook for 15 minutes.

Cut the zucchini into cubes, peppers, carrots and onions into strips. Fry in vegetable oil for 5 minutes. Add 3 tbsp. spoons of soy sauce, ginger (dry or fresh), hot pepper to taste. Place the entire roast over the mushrooms and cook for 5 minutes. Add noodles and chopped herbs, cook for another 5 minutes.

Add 2 tbsp to the finished soup. spoons of soy sauce, sprinkle with herbs, add shrimp or pieces of fish or chicken if desired.

A simple, quick recipe. Great for students and bachelors.

Ingredients (1 serving):

Pork - 150 g
Chicken broth - 200 ml
Dry fish broth "Dashi" (optional) - 0.5 tsp
Boiled chicken egg - 1 pc.
Carrots - 50 g
Green onions - 50 g
Soy sauce - 30 ml
Egg noodles - 100 g

Preparation:

Fry the meat until golden brown. Cut the finished piece into thin slices.

Pour chicken broth, Dashi, soy sauce into a saucepan, add carrots and onions, stir. Cook over low heat for 5 minutes.

Boil the noodles, place in a plate, pour in the broth. Add meat, egg halves, garnish with green onions and nori seaweed leaves (optional).

A variant with inimitable aromas of ginger, snowy sweet pea and coriander.

Ingredients (3 servings):

Pork (minced meat) - 500 g
Chicken broth - 1 l
Noodles - 200 g
Soy sauce - 1 tbsp
Ginger root - 20 g
Garlic - 2 teeth.
Carrots - 1 pc.
Green onions - 50 g
Coriander leaves - 1/3 cup
Snow peas - 100 g
Chili pepper - 1 pc.

Preparation:

Mix minced pork with crushed garlic and grated ginger. Salt, pepper, form small balls.

Boil 3 cups of water (750 ml) in a saucepan. Add soy sauce, chopped garlic and ginger, meatballs and cook for 5 minutes. Add carrots (cut into strips), snow peas (cut lengthwise), noodles and cook for 2-3 minutes until the noodles are done.

Sprinkle the finished soup in bowls with green onions, coriander, and chili.

The recipe is based on rich chicken broth. Shoyu ramen is a soup that uses soy sauce instead of salt.

Ingredients (2 servings):

Chicken legs - 2 pcs.
Egg noodles - 200 g
Chicken eggs - 2 pcs.
Soy sauce - 1 tbsp
Carrots - 50 g
Celery - 2 stalks
Onions - 1 pc.

Preparation:

Pour 1 liter of water into a saucepan, put the chicken legs, bring to a boil, skim off the foam. Add whole carrots, onions and celery, cook for 1 hour over low heat.

Boil the noodles and place on a plate. Pour in the broth, add soy sauce, half eggs, chopped chicken, and chopped onions.

In this version, the pork is stir-fried with ginger and onions, without sugar, as in many traditional recipes.

Ingredients (2 servings):

Pork - 250 g
Chicken broth - 1.5 l
Egg noodles - 120 g
Ginger root - 30 g
Soy sauce - 1 tbsp
Carrots - 1 pc.
Chicken eggs - 2 pcs.
Radish - 2 pcs.
Green onions, cilantro to taste

Preparation:

Chop the pork, add salt and pepper, and fry in a saucepan until cooked. Add chopped ginger and onion, sauté for 1-2 minutes. Pour in the broth and bring to a boil.

Add noodles, cook until done. Add soy sauce, chopped carrots and radishes. Pour into plates, garnish with herbs and halved eggs.

A complex recipe from professionals.

Ingredients (3 servings):

Small soup chicken - 1 pc.
Ramen noodles - 400 g
Carrots - 1 pc.
Onion - 1 pc.
Chicken eggs - 6 pcs.
Green onions - 50 g
Soybean or bean sprouts - 200 g
Miso paste - 2 tbsp
Soy sauce - 100 ml
White wine - 50 ml
Sugar - 0.5 tsp

Preparation:

Cut the chicken into large pieces, pour in 3 liters of water, bring to a boil, skim off the foam. Add salt, add onion and carrots cut in half. Cook for 4 hours on low heat. Strain the finished broth. Separate chicken meat from bones.

Boil the eggs for 7 minutes, cool under running water for 3 minutes, peel. Pour white wine, soy sauce into a ziplock bag, add sugar, add eggs and leave for 3-4 hours.

Pour 1.2 liters of broth into the pan, add miso paste, stir. Bring to a boil over low heat. Use the remaining broth in other dishes.

Separately, cook the noodles, undercooking for 1 minute, and place in deep bowls. Add chicken pieces, finely chopped onion, sprouts. Pour in the boiling broth, add the egg halves and serve immediately.

Original vegetarian soup.

Ingredients (2 servings):

Fresh mushrooms - 300 g
Egg noodles - 240 g
Cheese - 100 g
Soy sauce - 3 tbsp
Olive oil - 2 tbsp
Leeks - 2 stalks
Salt, pepper to taste

Preparation:

Pour 2 liters of water into a saucepan, add mushrooms, shredded cheese, and bring to a boil. Reduce heat, cook for 15 minutes. Strain the broth, add soy sauce.

Sauté leeks in a saucepan, add mushrooms, fry for 10 minutes. Add broth, bring to a boil.

Add pre-boiled noodles to the broth and heat well. Pour the finished soup into bowls and garnish with chopped green onions.

Quick diet soup with vegetables and seafood.

Ingredients (1 serving):

Mixed vegetables: chopped carrots, onions, white cabbage - 20 g
Broccoli - 20 g
Cauliflower - 20 g
Mini corn - 15 g
Sea cocktail - 30 g
Black salmon - 10 g
Scallop - 10 g
Boiled chicken egg - 20 g
Ramen noodles - 40 g
Miso broth - 150 g

Preparation:

Fry the vegetables until half cooked. Add broccoli, cauliflower and mini corn and sauté for 30 seconds. Add seafood and fry for another minute. Then pour in the miso broth and bring to a boil.

Boil the noodles separately and place in a deep bowl. Pour boiling broth with ingredients, garnish with egg slices.

Exotic soup in 10 minutes. Mirin, Japanese rice wine, can be replaced with sweetened white wine or dry sherry.

Ingredients (1 serving):

Strong meat broth without salt and seasonings - 200 g
Champignons - 15 g
Ramen noodles - 40 g
Carrots - 10 g
Leek (white part) - 15 g
Soy sauce - 15 g
Sesame oil - a few drops
Mirin - 10 g
Pickled bamboo - 10 g
Spinach - 10 g
Zucchini - 15 g

Preparation:

Cut vegetables and mushrooms into pieces that are easy to pick up with chopsticks. Bring the meat broth to a boil, add noodles and carrots, cook for 5 minutes. Add champignons, pickled bamboo, and after a minute - spinach, leek and zucchini.

After 1-2 minutes, add mirin, soy sauce and sesame oil.

You can add chicken fillet, a piece of omelette or other ingredients to your taste to the finished soup.

1. Pork tenderloin;

2. Carrots;

3. Garlic;

5. Soy sauce and sesame oil;

7. Broth.

Cooking will take a little time. You will need a sharp knife and a grater to prepare Korean carrots. In terms of utensils, it is best to take an enamel pan to cook ramen. The sequence of actions looks something like this:

1. Wash the pork, trim off the fat and cut into small strips. It is recommended to cut it quite finely, so the soup acquires a kind of integrity, which is very typical for Japanese cuisine.

2. Wash the carrots, peel and grate.

3. Peel the onion, pour boiling water over it and chop finely. You need to chop the onion, but do it as finely as possible.

4. Ramen noodles need special ones; a lot depends on them. Today you can buy everything you need in stores, including Japanese instant noodles. These include doshirak and big bon.

5. The broth should be chicken. However, cooking ramen in our everyday life has shown that using broth on a turkey is much tastier. The fact is that this broth has a rich taste, aroma and some piquant sweetness.

6. Sauté the onion for about five minutes, then add the carrots and bring everything to readiness. During the frying process, you need to add salt and pepper to the mixture, but not too much.

7. Then, separately fry the pork until golden brown. To do this, first heat the oil and then pour the meat into the frying pan.

8. Add soy sauce and sesame oil to the broth. You want it to be slightly brown, but a lot depends on your preferences.

9. Noodles need to be boiled in advance. It should be half finished.

10. Now you can cook ramen. Take a pan and line the bottom with noodles. Place carrots and onions on top of the noodles, then pork. Now you can pour the whole thing with hot broth.

Ramen can be cooked in a shared pot, or the ingredients can be divided into bowls before serving. You can add greens and half a boiled egg, this will add beauty and taste to the dish.

Cook with pleasure and taste. Don't be afraid to innovate and please your loved ones. Enjoy your meal.

www.kakprosto.ru

Japanese Ramen Noodle Soup

Japanese ramen soup is a very popular dish among Chinese and Korean gourmets. It is inexpensive, despite the fact that it is very filling, and its taste is simply unforgettable. The soup is instant noodles containing various additives, the main ones being: meat, vegetables, pickles, eggs, cabbage.

Proper preparation of ramen soup is quite rare in our country. Often, only in restaurants of the appropriate cuisine. However, if you master the technique of preparing it, purchase the necessary ingredients and know some important features of the kitchen, then you can easily learn how to cook ramen noodle soup at home. In the article you will find interesting variations of ramen soup recipes.

Classic soup recipe

Making real ramen is very difficult. It differs not only in the duration of preparation, but also in the difficulty of accessing the necessary products. All components of the soup are prepared separately and always in a certain sequence. Try making homemade ramen soup with pork using this recipe.

Ingredients for 5 servings:

1 kg pork
700 g ramen noodles
20 g salt and sugar
200 g soy sauce
30 g rendered pork fat
30 g ginger
1 g cinnamon
10 g greens

Cut the purchased pork into small pieces, rinse thoroughly to remove any blood, place in a large saucepan and boil for 30 minutes, periodically skimming off any foam that forms. Then remove the meat without draining the broth, which must be salted. Let the broth settle and get rid of impurities. Pour the purified broth into another pan.

Place cinnamon and ginger on the bottom of a clean pan, place pork on top and add a little broth. Then boil, sweeten, and pour in soy sauce. Close the pan with meat tightly with a smaller lid so that it presses firmly on the meat. A weight is suitable for weighting, thanks to which the pork meat was completely in the broth. Cook in this form for another 4 hours.

Prepare a new, clean noodle pot. Pour water into it, bring to a boil and add ramen noodles. 5 minutes will be enough for readiness. Drain all the water from the pan, remove the noodles and divide into 5 servings.

Take the pan again, pour a liter of water into it, which needs to be boiled again. After the water boils, pour out the remaining broth. A couple of minutes will be enough to boil. At the very end, add pork fat and boil again for about a minute. Finally, pour the contents of the pan into plates that already contain noodles. Put the pork in there too. Decorate the resulting dish with herbs.

Although the Japanese soup has a rather complicated recipe, it is quite possible to prepare it. Not always and not everyone succeeds perfectly the first time. In this case, you don’t need to waste your time on soup, just try to cook it again and you will definitely get the most authentic ramen!

Tori ramen soup with chicken

Unlike the classic one, the chicken ramen recipe has a number of advantages. Firstly, it is easier to prepare and does not take much time; secondly, chicken has beneficial properties and contains more cartilage and skin, which has a positive effect on the broth; thirdly, the incredibly pleasant smell of chicken not only stimulates appetite, but also does not cover the smell of other ingredients.

To prepare it for 4 servings you will need:

500 g ramen noodles
500 g chicken bones
300 g chicken wings
10 g salt
100 g soy sauce
20 g ginger
10 g greens

Place chicken wings and bones in a saucepan and add hot boiled water.
Let it cook for half an hour.
Remove the finished meat and place it in small containers.
Strain the resulting broth, add soy sauce, salt, ginger and let it heat up.
Boil ramen noodles for 5 minutes.
You need to divide it into 4 portions, and then evenly divide the heated broth.
Chop green onions for garnish and sprinkle over servings.

Chicken ramen soup is ready!

If you want to surprise your guests with an extraordinary dish, then ramen will do the job perfectly; you don’t have to be a fan of Japanese cuisine.

moysup.ru

Homemade ramen recipe

Japanese ramen soup has long enjoyed stable popularity among gourmets from Southeast Asian countries, in particular Korea and China. The recipe for ramen is quite simple.

Its price is very low, the dish is extremely satisfying and has an incomparable taste. This soup is prepared on the basis of instant noodles using a variety of additives, including cabbage, meat, eggs, pickles, and vegetables.

History of appearance

Many people think that this is a Korean or Chinese soup, but this is not entirely true. The cooking recipe was created by residents of the Japanese state, and not mainland China, as was commonly believed. The reason for this was the very aggressive aggressive policy of the Japanese, and it is not surprising that the recipe for the soup ended up in their hands. Therefore, we can say that the soup has a Japanese character.

The name of the dish is derived from two Chinese words: “pull” and “noodle”. In the homeland of the dish, two recipes for its preparation were common: Central Asian and Dungan. But the Japanese went even further and developed their own recipe, calling it Japanese lamyan. When the dish began to sell, it immediately attracted interest from lovers of various culinary innovations.

At first, the dish was sold through a network of small cafes, but over time, special vending machines similar to coffee machines became the place of sale. Today, many different options for preparing this favorite dish have already been developed.

Connoisseurs of this oriental dish make numerous attempts to classify and describe the taste of numerous varieties, which leads to the emergence of more and more new cooking options.

But, despite the abundance of options, in Russia it is rare to find a dish prepared in accordance with Japanese recipes. As a rule, proper Japanese soup is most often found in restaurants of national cuisine. Nevertheless, having the necessary ingredients for preparing soup and having learned the correct algorithm for preparing it, it is easy to prepare this tasty and satisfying dish at home.

Classic cooking method

The main component in any method of preparing this dish is ramen noodles.

Various versions of the soup are obtained by including a number of additional ingredients in the classic recipe. If you want to continue experimenting with making soup, you need to clearly understand the algorithm for preparing the classic recipe.

The recipe used to prepare the soup in its homeland is extremely difficult to replicate. The dish takes a long time to prepare, and the ingredients for it are very difficult to get on sale. For the original recipe, each of the components of the soup is prepared in strict accordance with the recipe and in a strictly observed sequence.

Considering this, ramen noodles with pork at home are offered according to a simpler recipe.

ramen noodles - 700 g;
boneless pork - 1 kg;
rendered pork fat - 30 g;
greens - 1 bunch;
soy sauce - 200 g;
ginger - 30 g;
salt, sugar - 1 tablespoon;
cinnamon - 1 g.

The pork needs to be cut into medium-sized cubes, thoroughly rinsed to remove any remaining blood, placed in a large saucepan and cooked for about 30 minutes, removing any film that forms from the surface. After removing the meat from the broth, set the broth itself aside, adding a pinch of salt to it. Let the broth stand and after 15 minutes strain it into another pan of sufficient capacity.

Place ginger and cinnamon on the bottom of the pan, place the cooked meat on top of them and pour in a small amount of strained broth. Boil all these ingredients, add sugar and pour in soy sauce. Press down the container with meat as a pressure with a lid of a smaller diameter, add a weight on top. The meat in the pan should be completely immersed in the broth. In this state, it needs to be cooked for another 4 hours.

To prepare noodles, you need to take a clean pan, pour water into it, boil it and pour the noodles into it. Cook for no more than 5 minutes. After cooking, pour out the water and divide the noodles into 5 equal portions.

Take the pan again, pour one liter of water into it, and boil. After the boil begins, pour in the remaining broth from cooking the meat. Boil for 5 minutes. After some time, add the pork fat to the pan and, bringing to a boil, cook for one minute. After turning off, pour the contents of the pan into plates, into which ramen noodles and pork are added. Before serving, garnish with fresh herbs.

Tori Ramen Soup

The main difference between Tori ramen soup is the addition of chicken when preparing the dish and the use of chicken broth. This dish is not as widespread among gourmet circles as its version with pork. Tori Ramen was born out of a desire to reduce the fat content of the dish. But Koreans consider this feature negative, since they consider ramen with chicken not very nutritious.

This version of ramen differs significantly from the traditional recipe. It is easier and faster to prepare, the beneficial substances contained in chicken meat have a more beneficial effect on the human body, and the smell and taste of chicken gives the soup an incomparable taste and aroma that does not interfere with other components giving their taste to the dish.

To prepare 4 servings of soup, the following ingredients are required:

chicken wings - 300 g;
ramen noodles -500 g;
chicken bones - 500 g;
grated ginger -20 g;
thick soy sauce - 100 g;
fresh or dried herbs - 1 bunch;
salt - to taste.

Place chicken wings and bones in a saucepan and add boiled clean water. Leave to simmer over low heat for half an hour. After this, remove the meat from the broth and divide it into 4 equal containers. Strain the remaining broth to remove impurities, pour in soy sauce, chopped ginger and salt and leave over very low heat.

The ramen noodles are cooked for about 5 minutes, drained in a colander and placed in bowls with the meat. Pour the remaining broth over the meat and noodles and sprinkle with finely chopped onion when serving. Ramen with chicken is ready.

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How to cook ramen?

In Japan and Korea, and in China too, ramen is considered fast food, but it is also served in restaurants. For those who have tried it at least once and want to reproduce the recipe at home, we will tell you how to do it.

How to make Japanese Naruto ramen with egg?

This recipe will be appreciated by fans of anime, in particular Naruto, whose main character is a fan of this dish.

Ingredients:

chicken soup – 300 g;
celery – 1 stalk;
carrots – 1 pc.;
piece of pork – 400 g;
red fish – 150 g;
shrimp – 8 pcs.;
boiled egg – 2 pcs.;
garlic – 2 cloves;
onion – 1 pc.;
noodles – 300 g;
tuna chips – 25 g;
ginger – 1 root;
sheet of nori seaweed – 1 pc.;
soy sauce, green onions.

Preparation

Let's start with the broth, let it cook on chicken with carrots and an onion, also add a celery stalk cut into 3 parts, do not add salt, you need a liter of water. We roll the pork into a roll, tie it with food twine and fry in a very hot frying pan on all sides to seal all the juices inside. Next, put it in a saucepan, add garlic and peeled and chopped ginger. Fill with water to just cover the meat. Add soy sauce instead of salt and let it cook for half an hour. We also cook fish broth using tuna flakes and shrimp peelings; all this requires about a liter of water.

Boil the noodles in plenty of salted water.

Cut the fish into slices and quickly fry, also fry the shrimp.

Strain all the broths and mix, if you can add little salt. Remove the twine from the pork roll and cut into slices.

Now we assemble the soup: put the noodles in a plate and fill it with broth. Add a couple of slices of fish and meat, a couple of shrimp, half an egg, sprinkle with chopped green onions and decorate the side with a piece of nori. Bon appetit!

How to make ramen soup at home?

For this version of homemade ramen, you can use any broth; the base can be chicken legs or pork ribs. You can take either thin homemade noodles or instant noodles; in principle, spaghetti will do as well.

Ingredients:

pork – 450 g;
broth - 2 l;
carrots – 200 g;
garlic – 3 cloves;
green onions – 0.5 bunch;
boiled wheat noodles – 400 g;
pickled ginger, soy sauce, vegetable oil.

Preparation

Cut the pork into small cubes and marinate in a small amount of soy sauce. For now, peel and grate the carrots. If time allows, you can chop it into strips or grate it like on a Korean salad. Garlic can also be grated or squeezed through a press. In a frying pan, at high temperature, so that the juice does not escape, fry the meat for about 10 minutes and add carrots and garlic to it. Fry for another five minutes until the carrots soften and the garlic aroma comes out. Remove from heat and set aside. Pour hot broth into the tureen, add some noodles and add fried meat and carrots. We determine the amount of each component to your taste, adjusting the thickness. We’ll also add a little pickled ginger, and you can even add a little marinade for sourness. Soy sauce replaces salt here, so add it directly to the plate as much as you want, sprinkle with chopped green onions. This is how all the components of the soup are stored separately, and are transformed into a finished dish on the plate.