• Miwa

<EASY HOMEMADE RAMEN>

Updated: Apr 20

Do you have instant ramen in your pantry?? Have you thought that they are unhealthy for you but you can't stop eating them because they are so tasty and convenient? I was totally that type of person until I reached this recipe.



If you are craving ramen at home, please please give this a try!

I made this recipe simple as possible! It only requires only 5 steps.


It's way healthier than the instant noodle version, so I don't feel guilty making this for my kids!


I hope you will enjoy this with loved ones!



Please tag me on IG if you ever make it!

★Instagram; https://www.instagram.com/miwajapanesecookingclass/?hl=ja










<Yield> 2 servings


<Prep time> 5 minutes


<Cook time> 60 minutes (using a pressure cooker)


<Ingredients>


Broth

1.7L water

100ml rice wine

6 chicken drumsticks

6 chicken wings

60g ginger

2 tablespoons salted rice malt OR 2 teaspoons salt

green part of the leek



Ramen sauce

4 tablespoons 2X concentrated dashi soy sauce =soba dipping sauce (2 tbsp per 1 serving)

2 tablespoons Soy sauce (1 tbsp for 1 serving)

1 tablespoon Toasted sesame oil (½ tbsp per 1 serving)

1 teaspoon garlic, grated (½ tsp 1 serving)

salt and pepper (adjusted to taste)


Noodle

2 servings raw ramen noodles


<Optional toppings>

green onions

canned corn

Japanese soft boiled egg (https://www.shinagawa-japanese-cooking.com/post/ramen-soft-boiled-egg-soy-sauce-based )

spinach

bean sprouts

nori seaweed


<Directions>

1. Separate the green part from the white part of the leek. After scrubbing the ginger well, slice it into 1cm pieces with the skin on. 2. In a pressure cooker add in the water, chicken wings, drumsticks, green part of the leek, ginger, rice wine and salted rice malt. If you are using salt instead of salted rice malt, then please use 2 tsp of salt. You are using less salt because it is way saltier than salted rice malt.

3. Put a lid on and wait for the pressure to build up. After the pressure reaches high, simmer it for 20 minutes on low heat then remove from heat. Leave it until the pressure comes down naturally. 4. Bring water to a boil, then boil the bean sprouts for 30 seconds. Drain and let them cool down. After they have cooled down, drizzle 1 tsp of toasted sesame oil and 1 tsp of soy sauce over them.

Prepare the soft boiled egg.(https://www.shinagawa-japanese-cooking.com/post/ramen-soft-boiled-egg-soy-sauce-based ) 5. By this time, the pressure should be released. Boil the ramen noodles in plenty of water according to their package instructions. In each serving bowl, add 1 tsp of grated garlic, 2 tbsp of dashi soy sauce and 1 tbsp of soy sauce. Pour 400ml of steaming hot chicken broth into each serving bowl. Drain the water from your noodles then place it into your serving bowls. Garnish with your favorite toppings. Drizzle on 1 tbsp of toasted sesame oil. Now it's ready to be enjoyed!


<Notes>

Variations:

-You can add anything for toppings! I sometimes add canned tuna, canned mackerel or even ham.


Suggestions:

- Regarding salted rice malt, you can swap it out for 2 tsp of salt, but salted rice malt has a more mild and deeper flavor due to the natural sweetness of rice. Here is the link for shopping online.↓

https://kokorocares.com?sca_ref=191925.N4eyA6vKUY


-If you don’t have a pressure cooker, then there are 2 options:

1. Simmer the soup for 2.5 hours in a big pot.

2. Use a slow cooker on low for 6-8 hours.



<Storage time>

Only the soup can be kept in the fridge for up to 2 days.



<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


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