I Made The Easiest Ramen Ever
Recipe Information
Ramen
Cultural Context
Ramen originated in China but has become a beloved staple in Japan, evolving into various regional styles. Traditionally, it is a comfort food enjoyed by people of all ages, often served in casual settings. Today, ramen has gained global popularity, inspiring countless variations and gourmet interpretations.
Add 1 quart of water and 2 two-inch squares of kombu to a medium-sized pot and heat until steamy, then steep for 5 minutes.
Remove from heat and add 1 and 1/4 cups of bonito flakes, cover, and steep for 8 to 10 minutes before straining to make dashi.
Cook dry ramen noodles according to package directions.
Boil an egg for 6 minutes, then place in an ice bath for 1 minute before peeling.
In a saucepan over medium-high heat, add enough oil to coat the pan and add 4 thinly sliced shiitake mushrooms, searing for 2 to 3 minutes before removing.
Add the whites of 2 green onions, 2 cloves of lightly crushed garlic, and a grated 1-inch knob of ginger to the pan, sautéing until fragrant for 30 to 45 seconds.
Add 6 cups of chicken stock and 1/4 cup of soy sauce to the pan, bring to a boil, then reduce heat and simmer for 5 to 10 minutes.
Season the broth lightly with salt and optionally a touch of shichimi.
For glazed chicken, heat a large pan over medium-high heat and combine 2 tablespoons of soy sauce, 1 tablespoon of honey, 2 teaspoons of light corn syrup, and 1 clove of finely chopped garlic in a bowl.
Sear 4 boneless skin-on chicken thighs skin-side down for about 3 minutes, then flip and reduce heat to medium, cooking for 4 to 6 more minutes until cooked through.
Brush the chicken with the glaze, flipping occasionally for about 1 minute.
Assemble the ramen by adding noodles to a bowl, covering with broth, adding shiitake mushrooms, half of a soft-boiled egg, 1 to 2 sliced chicken thighs, thinly sliced green onion, and a drizzle of toasted sesame oil.
For spicy miso ramen, heat a large pot over medium-high heat, add oil, and cook 3 pounds of ground pork for about 4 minutes until crispy.
Add 5 shiitake mushrooms, season with salt, and cook until softened.
Add 3 thinly sliced green onions, 1 finely chopped shallot, and a grated 1-inch knob of ginger, sautéing until fragrant.
Add 1 teaspoon of sugar, 1 teaspoon of toasted sesame oil, 1/2 teaspoon of ground white pepper, 2 teaspoons of doenjang, and 1 tablespoon of mirin, cooking for 1 minute.
Add 1 and 1/2 cups of dashi and 1 quart of chicken stock, bring to a boil, and cook for 3 to 4 minutes.
Remove from heat and stir in 3 and 1/2 teaspoons of miso until dissolved.
Assemble spicy miso ramen by adding cooked noodles to a bowl, covering with broth, adding half of a soft-boiled egg, fresh raw corn, thinly sliced green onion, pickled ginger, and a drizzle of chili oil.
Equipment Needed
Dietary
Allergens
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