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Japanese Ramen, a beloved dish both in Japan and around the world, is far more than just a bowl of noodles. It’s a comforting, richly flavoured soup that blends various ingredients into a harmonious meal.
From the deep umami of the broth to the springy noodles, and an array of toppings like tender slices of pork and soft boiled eggs, ramen captures a wide range of flavours in every spoonful. It’s a dish that can be enjoyed at all hours, making it a staple in Japan’s food culture.
What Is Japanese Ramen?
Ramen is a noodle soup that combines wheat-based noodles with a savoury broth, usually made from pork, chicken, or soy sauce. What sets ramen apart is its versatility, each region of Japan has its own variation, from the creamy tonkotsu broth of Kyushu to the salty miso-based soup from Hokkaido.
Beyond the broth and noodles, toppings like pork belly (chashu), marinated eggs (ajitsuke tamago), bamboo shoots (menma), and nori seaweed add layers of texture and flavor. Whether you’re looking for something rich and hearty or light and simple, ramen offers a version to suit every palate.
Ingredients and Taste
Ramen’s flavours are all about balance. The broth is the heart of the dish, simmered for hours to develop its deep, savoury profile. Tonkotsu ramen, for example, is made from pork bones that are boiled down to create a rich, creamy broth, while shoyu ramen has a lighter, soy sauce based broth.
The noodles are made from wheat flour and have a firm, chewy texture, perfect for soaking up the broth’s flavours. Toppings vary widely, but some of the most common include soft boiled eggs, tender slices of pork, crunchy bamboo shoots, and scallions.
These additions bring sweetness, saltiness, and umami into every bite, creating a satisfying and flavourful meal.
A Taste of History
Ramen’s roots are surprisingly international. While it has become an iconic Japanese dish, ramen actually originated from Chinese wheat noodles brought over to Japan in the late 19th century.
The dish initially served as a quick meal for workers, but it quickly gained popularity for its affordability and versatility. In the post-war era, ramen became deeply ingrained in Japanese food culture, with street stalls and restaurants specializing in it popping up all over the country.
Each region began developing its own unique spin, leading to the diverse types of ramen available today.
In the 1950s, the invention of instant ramen by Momofuku Ando revolutionized the dish once again, making it accessible to people everywhere.
But whether you’re slurping a bowl of ramen in a tiny Tokyo shop or making your own at home, the heart of ramen remains a comforting, flavourful meal that brings people together.
Japanese Ramen (Noodle Soup) Recipe
Serves: 4 people
Ingredients:
- 200g fresh ramen noodles (or dried if unavailable)
- 1 liter chicken broth (or pork broth for richer flavour)
- 1 liter water
- 4 eggs (for soft-boiled eggs)
- 200g pork belly (or chicken thigh if preferred)
- 2 tbsp soy sauce
- 2 tbsp miso paste (red or white, based on preference)
- 2 tbsp sake (optional)
- 1 tbsp mirin
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, sliced
- 2 tbsp vegetable oil
- 1 sheet nori (seaweed), cut into strips
- 2 green onions, finely sliced
- 100g bamboo shoots (optional)
- Toasted sesame seeds (optional)
- Salt and pepper to taste
Directions
To begin, preheat your oven to 150°C (300°F). In a bowl, marinate the pork belly with 1 tablespoon of soy sauce, 1 tablespoon of mirin, and a pinch of salt. Let it rest for 10 minutes. Then, heat a skillet over medium heat with 1 tablespoon of vegetable oil. Sear the pork belly on all sides until browned, about 3 minutes per side, then transfer to an oven-safe dish and roast for 90 minutes. This slow roasting helps achieve tender and flavourful meat. Set it aside to cool before slicing.
While the pork is roasting, bring a small pot of water to a boil. Carefully add the eggs and cook for 7 minutes for soft-boiled perfection. Once done, transfer the eggs to an ice bath to cool. Peel them once they've chilled, then set aside. A good tip is to add a little vinegar to the boiling water to help with peeling.
In a large pot, heat the remaining tablespoon of vegetable oil over medium heat. Add the minced garlic and sliced ginger, sautéing them gently until fragrant, about 1 minute. Be careful not to burn the garlic, as it can turn bitter. This step adds depth to the broth’s flavour, infusing it with a warm, aromatic base.
Pour the chicken (or pork) broth and water into the pot with the garlic and ginger. Add the remaining soy sauce, sake, and miso paste, whisking to dissolve the miso thoroughly. Bring the broth to a boil, then lower the heat to a gentle simmer. Let it cook for 20-30 minutes to allow the flavours to meld together.
As the broth simmers, prepare the noodles. If using fresh ramen noodles, boil them in a separate pot of water for about 2-3 minutes, just until they become al dente. If using dried noodles, follow the package instructions. Drain the noodles and rinse them briefly under cold water to stop them from overcooking. Keep them ready for assembly.
Check the seasoning of the broth, adjusting with salt or soy sauce to taste. The broth should have a rich, umami flavour balanced by the miso’s depth and soy sauce’s saltiness. If the broth feels too intense, add a little water to balance it out.
Slice the roasted pork belly thinly. The slices should be tender but hold together. Add the bamboo shoots to the broth in the last 5 minutes of cooking for a subtle crunch and earthy flavour.
To serve, divide the noodles between four bowls. Ladle the hot broth over the noodles, ensuring each bowl has enough liquid to cover the noodles. Arrange slices of pork belly on top, followed by half of a soft-boiled egg. Garnish with green onions, strips of nori, and a sprinkle of toasted sesame seeds. For an extra touch, offer additional soy sauce or chili oil on the side, allowing each diner to customize their bowl to taste.
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