why make this recipe
Homemade Soy Sauce Ramen Noodles are a comforting dish packed with rich flavors. Making your own ramen lets you control the ingredients and tailor the taste to your preference. This recipe helps you create a warm bowl of noodles that’s perfect for a cozy meal or a gathering with friends. Plus, it’s a fun cooking project that can elevate your culinary skills!
how to make Homemade Soy Sauce Ramen Noodles
Ingredients:
- 2 portions ramen noodles
- 1000 ml water
- 3 chicken wings
- 10 g dried sardines (niboshi)
- 15 g bonito flakes (katsuobushi)
- 10 g dried kelp (kombu)
- 20 g ginger root
- 2 cloves garlic
- 50 g Japanese leek (naganegi) (green part)
- ½ tbsp lard
- 50 g chicken skin
- 100 ml water
- 50 ml Japanese soy sauce (koikuchi shoyu)
- 1 tbsp mirin
- 1 tbsp sake
- ½ tsp sugar
- 1 pinch salt
- pork chashu (braised pork belly)
- ramen egg (or soft boiled eggs)
- seasoned bamboo shoots (menma)
- narutomaki fish cake (narutomaki)
- roasted seaweed for sushi (nori)
- finely chopped green onions
Directions:
Broth: Start by heating 1000 ml of water in a pot. Add chicken wings, dried sardines, bonito flakes, dried kelp, ginger, and garlic. Let it simmer for about 30 minutes. Then, strain the broth and set it aside.
Tare (seasoning sauce): In a small pot, add 100 ml of the broth you just made. Mix in the soy sauce, mirin, sake, sugar, and a pinch of salt. Heat gently until it simmers.
Assembly: Cook the ramen noodles according to the package instructions. Once cooked, drain and place them in a bowl. Pour hot broth over the noodles and add the tare. Top your ramen with pork chashu, a ramen egg, seasoned bamboo shoots, narutomaki fish cake, nori, and finely chopped green onions to finish.
how to serve Homemade Soy Sauce Ramen Noodles
Serve your Homemade Soy Sauce Ramen Noodles hot in a deep bowl. Encourage everyone to mix the toppings into the noodles, creating a delicious blend of flavors in every bite. Enjoy with chopsticks or a fork!
how to store Homemade Soy Sauce Ramen Noodles
If you have leftovers, store the broth and noodles separately in airtight containers in the refrigerator. Consume within 2-3 days. When ready to eat, reheat the broth and cook fresh noodles. This ensures the noodles don’t get mushy.
tips to make Homemade Soy Sauce Ramen Noodles
- Use fresh ingredients for the best flavor.
- Adjust the seasoning in the tare according to your taste.
- Don’t rush the broth; let it simmer to develop the flavor.
- Feel free to add your favorite toppings to customize your bowl.
variation
You can experiment with different meats like beef or seafood, and add vegetables like spinach or mushrooms for a unique twist. If you prefer a vegetarian option, substitute meat ingredients with tofu and vegetable broth.
FAQs
Q: Can I use store-bought ramen noodles?
A: Yes! Store-bought ramen noodles are convenient and can still result in a delicious bowl of noodles.
Q: Is it okay to skip the sardines and bonito flakes?
A: While these add depth to the broth, you can skip them if you prefer a lighter flavor. Just use more chicken or vegetable broth.
Q: Can I make the broth ahead of time?
A: Absolutely! You can make the broth a day in advance and store it in the refrigerator. Reheat it when you’re ready to serve.
Homemade Soy Sauce Ramen Noodles
Ingredients
Method
- Start by heating 1000 ml of water in a pot. Add chicken wings, dried sardines, bonito flakes, dried kelp, ginger, and garlic.
- Let it simmer for about 30 minutes. Then, strain the broth and set it aside.
- In a small pot, add 100 ml of the broth you just made.
- Mix in the soy sauce, mirin, sake, sugar, and a pinch of salt. Heat gently until it simmers.
- Cook the ramen noodles according to the package instructions. Once cooked, drain and place them in a bowl.
- Pour hot broth over the noodles and add the tare.
- Top your ramen with pork chashu, a ramen egg, seasoned bamboo shoots, narutomaki fish cake, nori, and finely chopped green onions to finish.