Ramen is a Japanese meal made of noodles. Its origin has its roots in Chinese wheat noodles that can be eaten like a main dish or placed either in a meat- or fish broth. It is usually flavoured with miso or soy sauce. Sliced pork, dried sea-weed (“nori”), green onion, corn or “kamaboko” are used like toppings. The kamaboko is processed seafood product that consists of white fish that are pureed and combined with some additives. Then, it is formed into small loaves and steamed until cooked and firm. One can find many variations of ramen depending on the location. For example miso ramen is prepared in Hokkaido or pork bone broth (“tonkotsu”) is prepared in Kyushu. A delicious soup broth can be prepared using shiitake mushrooms, dried kelp (“kombu”) or dried sardines.

  • 1 package of ramen noodles
  • 6 cups of water
  • 2 - 3 Shiitake mushrooms (half of a cup)
  • 1/2 cup of bamboo offshoots
  • 1/2 cup of green peppers
  • 1/2 cup of shallot
  • dried kelp
  • 1 egg
  • First off, soak shiitake mushrooms into water in a cooking pot for half an hour.
  • After that, heat it using a medium heat. When it starts boiling, turn the heating off and let it stand for another half an hour.
  • Then strain the mushrooms through. Start cooking noodles by putting them into boiling salty water (use 2 cups of water for it.) Cook for 2-3 minutes until the noodles are soft and separated.
  • Then strain the noodles through. Put the egg in salty water and bring to boil. When the water starts boiling, cook for 10 minutes.
  • Peel the egg off and cut in half lengthwise.
  • Then add the noodles to your soup broth.
  • Finally, add sliced green peppers, sliced shallot, kelp, shiitake, bamboo shoots, and egg.

Ramen Recipe videos


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