Japanese ramen | Easy recipe | Blog voyage lifestyle

And hello everyone! We’re off to the land of the rising sun to discover one of Japan’s most popular dishes, Ramen.

Ramen is a soup made with rice noodles, a meat or fish broth, miso paste and soy sauce, and condiments placed on top of the soup to give it a very Japanese elegance. There are lots of small restaurants offering this dish, which Japanese people often eat on their own after work, on the run. It’s Japanese street food, with simple, healthy and delicious dishes.

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During our trip to Japan, meals in these restaurants represented a certain folklore that we loved. We were fascinated by the cooks in these restaurants, who took on all the Japanese codes reflected in the manga cartoons of our youth. Bandannas on foreheads, red and white outfits, they were busy preparing orders in long kitchens, steaming with boiling broths. We watched them closely each time, because we love this dish and wanted to be able to reproduce it at home.

In Japan, as an anecdote, we had to order our ramen from a kind of vending machine placed at the entrance (just as we would have a drinks and sweets machine at home) with the different ramen on offer. Our problem was then to know which of the 15 or 20 to choose without reading the Japanese, but fortunately there was a photo so you could see what it was made of. The most traditional was made with slices of chashu, a kind of braised pork roast, a soft-boiled egg and mixed vegetables served as a condiment. We’re now bringing it home in a variety of forms that we’re testing, using whatever we can find in the fridge.

We suggest you prepare a ramen without meat, but which you can prepare at home if you wish:

✖️ Preparation time | 30 minutes

✖️ Cooking time | 15 minutes

✖️ Quantities: 2 persons

USTENSILS

1 casserole dish (4 to 5 liters), 1 noodle basket, 1 frying pan, 1 saucepan, 1 large deep ramen bowl

INGREDIENTS

For the broth:

1 liter of water
2 garlic cloves
a piece of fresh ginger
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons sesame oil
3 tablespoons miso paste
2 crushed bird peppers
Sesame seeds

Trim:

6 to 8 shitake mushrooms
3 spring onions
2 eggs
1/4 leek
1 or 2 thin slices of roast pork per person if you want meat (optional)
200 grams dried rice noodles
2 seaweed leaves per ramen

PREPARATION

Bouillon:

Heat 1 liter of water and add 2 cubes of poultry.
Add pressed garlic and grated ginger
Strain, then add the miso paste and stir until it dissolves in the broth.
Add sesame seeds, crushed chilli, sugar, sesame oil and soy sauce.
Set aside over low heat.

Trim:

Cook the eggs in 1 liter of boiling water for 6 minutes to obtain soft-boiled eggs.
Slice your mushrooms into strips and fry for 5 minutes, then set aside.
Slice the leek and spring onions into rings and fry for 5 minutes, then set aside.
Heat a large volume of water (3-4 liters) to cook the noodles.

Firing and assembly:

Place a single dose of noodles in the cooking basket (approx. 100 grams).
Plunge them into boiling water for 2 minutes, then remove the basket and pour the noodles directly into a large bowl.
Cover with broth up to the noodles.
Add the onion/leek mixture, the egg cut in 2, then the mushrooms, and finally place the seaweed on the edge of the bowl. Then add the 2 slices of roast on the edge as well.
Serve and enjoy, adding sesame seeds and crushed chilli pepper to taste.