Home Made Ramen: Step-by-Step Instructions

This is a delicous Ramen soup, that you can make at home. It takes some time, but it’s fully worth it.

Also be sure, to go to an asian store near by to find all authentic incrediantes and flavours.

Before making the full ramen, we need to make the heart of Ramen, the broth.

Here’s the incredients for that:

• 8 higher-welfare chicken wings
• 1 handful of pork bones, (ask your butcher)
• 750 g higher-welfare pork belly, (skin removed and reserved)
• 2 thumb-sized pieces of ginger
• 5 cloves of garlic
• 1 heaped tablespoon miso paste
• 500 g dried soba or ramen noodles
• 8 small handfuls of beansprouts, (ready to eat)
• 8 spring onions
• 1–2 fresh red chilies (depends… without is better)

All instructions including picutures of how it looks.

1. You need to clean the meat. Therefore boil it until the brown and blood goes out:
   
   
2. Throw the water away and use new one
3. Put the meat and all ingredients inside the bowl and put the new water:
   
4. Use sake as well (only a little bit):
   
5. When it is cooking, take out the bubbles (this is still from the meat). We want clean soup broth:
   
6. Prepare the tari-sauce that is used for the pork belly later (put all ingredients like two garlic (squeezed), ginger slices and soya sauce and vinegar and cook it for 5 minutes. Turn off and leave it for later:
   
7. Take a nice pork belly, cut it and put it in the already cooking ramen:
   
8. Soak the meat with the ramen and cook it for 1h
   
9. The rest of the ramen, let it cook for 3 hours
10. The pork belly should be around 1h, then take it out and put it in the tari sauce
    
11. Put it in the fridge until you are ready to eat the ramen

Next day or when you ready to make the ramen:

1. Reheat the soup, cook it on high level to get a more concentrated broth

2. Then when you have the right amount of soup/ramen, put 3 pieces of miso (if you have paste, that should already be in on day one with the soup)
   

3. Ready the ramen or udon noodles
   

4. Don’t need to be cooked, can be added to the hot soup and let it warm up

5. Slice the pork belly from the fridge
   

6. No need to heat up either

7. Filter the ramen so that you have the plain ramen:
   

8. Slice the soy eggs (see Ramen - Soy Sauce Eggs on how to make)
   

9. Last step, prepare the ramen
   

10. Put spring onions, bean sprouts, eggs. Soak everything with the very hot ramen, so that the meat, egg and noodles are warm

11. Enjoy! ;-)

Another (quicker) one:

Note in above steps we did not wrap the pork like a real ramen. It was the easy variant. If you want the hard way, this is from another time we did it correctly:

and then you fry it before serving:

And the result with Tofu:

• Ramen Lord E-Book
• Aromatic Oil to add to each bowl for Ramen

Origin: docs.google.com/document/d/1R722PsYbi4nz0ZdKJuBx-k2s1ZxLbop4UueuMPit21E/edit?usp=drivesdk, Steaming Ramen | Chicken Recipes | Jamie Oliver
References: Ramen
Created