DIY RAMEN COSTUME RECIPES

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SHOYU RAMEN RECIPE - HOW TO MAKE HOMEMADE SHOYU RAMEN



Shoyu Ramen Recipe - How to Make Homemade Shoyu Ramen image

Making ramen from scratch is pretty darn elaborate. For a weekend project, try our homemade shoyu ramen recipe that walks you through four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.

Provided by June Xie

Categories     dairy-free    low sugar    date night    weeknight meals    dinner    lunch    main dish    meat    soup

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 29

8 c.

low-sodium chicken broth

16

dried shiitake mushrooms

30 g

kombu (kelp), about a 10" square piece

20 g

dried bonito flakes (about 2 c. loosely packed)

1 1/4 c.

low-sodium soy sauce

1 1/4 c.

mirin

1/2 c.

sake

1 1/2 c.

water

1/4 c.

granulated sugar

2 tbsp.

packed brown sugar

1

2" piece fresh ginger, sliced

3

cloves garlic, peeled and smashed

3

green onions, halved

1 lb.

pork belly, skin on, cut into 2"-wide strips

4

cold large eggs

2 1/2 c.

reserved chashu-tare liquid

8

cloves garlic, sliced

1/2 c.

canola oil

1 tbsp.

ground chili or 1 1/2 tbsp. crushed red pepper flakes

2 tsp.

sesame seeds

4 oz.

fresh ramen noodles

1 1/2 c.

chicken dashi

2

reserved shiitake mushrooms, sliced

3 tbsp.

or more tare, to taste

2

slices chashu

1

nitamago, halved

1

green onion, white and light green parts only, very thinly sliced

2 tsp.

la-yu

Nori (optional)

Steps:

  • In a medium saucepan over medium heat, bring chicken broth to a bare simmer. Remove from heat and let cool 2 minutes. Add in mushrooms and kombu (kelp) and let steep 5 minutes. Then, add in bonito and let steep 5 more minutes. Strain and save solids for nitamago process and serving. Store dashi chilled, up to 1 week. In a medium saucepan over medium heat, bring all ingredients except pork to a low simmer and reduce heat to low. Meanwhile, in another medium pot over medium heat, bring pork and 6 cups water to a low simmer. Drain immediately and gently rinse pork.  Place pork in tare pot and bring to a simmer. Cover and continue to cook on low until tender, turning pork occasionally, about 1 hour 20 minutes. Let cool for 20 minutes, then strain and reserve liquid for serving. Refrigerate pork and remaining liquid separately. Slice pork before serving, lightly torched, if desired. In a medium saucepan over high heat, bring 6 cups water to a rolling boil. Carefully prick rounded bottoms of each egg with a pin. Gently lower eggs into pot with a slotted spoon, then reduce heat to medium-low and simmer eggs for 6 minutes. Drain. Transfer eggs to an ice bath and let rest for 5 minutes. Thoroughly crack eggshells very gently, knocking one egg against another, then return to ice bath for 10 more minutes. Peel carefully. Place eggs in a medium bowl and pour reserved pork-marinade liquid over. Weigh down eggs with reserved spent kombu (kelp) to fully immerse in liquid. Let marinate in the refrigerator for at least 4 hours, up to 12 hours. In a small saucepan over the lowest possible heat, simmer garlic in oil until tender and translucent, stirring occasionally, about 15 minutes. Keep the heat level low enough to avoid frying the garlic. Remove from heat and immediately stir in chili. Let rest 2 minutes, then stir in sesame.  Once completely cool, store refrigerated in a closed container for up to 2 weeks. In a pot of salted boiling water, cook ramen, stirring with tongs or chopsticks until al dente, about 1 minute. (If using instant ramen, discard seasoning packet and follow packet instructions to cook until al dente.) Drain well. In a small saucepan over medium heat, warm dashi and shiitake until barely simmering. Cook for 1 minute and remove from heat. Set shiitake aside. Add dashi, tare, and noodles to serving bowl. Top with chashu, nitamago, shiitake, green onion, a drizzle of la-yu, and nori, if using.

SPICY ASIAN RAMEN NOODLES | ALLRECIPES



Spicy Asian Ramen Noodles | Allrecipes image

I admit it, I still love ramen. In this yummy recipe, expect fast, easy, and spicy with salty, sweet, and sour flavors kicking in. The spiciness level can be adapted to your taste by adjusting the chili garlic sauce. This will make 4 side servings or 3 hearty main course servings.

Provided by lutzflcat

Categories     Pasta and Noodles    Noodle Recipes    Ramen Noodle Recipes

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 3 servings

Number Of Ingredients 10

3 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
1?½ tablespoons brown sugar
1 tablespoon rice vinegar
2 teaspoons chili-garlic sauce, or more to taste
1 teaspoon grated fresh ginger
3 tablespoons creamy peanut butter
2 (3 ounce) packages ramen noodles
2 tablespoons chopped peanuts
2 medium green onions, thinly sliced diagonally

Steps:

  • Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
  • Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
  • Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.

Nutrition Facts : Calories 288.9 calories, CarbohydrateContent 18.7 g, CholesterolContent 0.1 mg, FatContent 21.9 g, FiberContent 2.3 g, ProteinContent 7.4 g, SaturatedFatContent 3.8 g, SodiumContent 958.8 mg, SugarContent 8.8 g

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