• Miwa

EASY Homemade Ramen

最終更新: 7月1日

Do you have a instant ramen in your pantry??

Have you been thinking that they are unhealthy for you but you can't stop it because they are so tasty and convenient?

I was totally that type of person until I reached this recipe.



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

I make this recipe simple as possible!

As I'm mentioning in the video, it requires only 5steps.


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


I hope you will enjoy this with loved one!



Please tag me on IG if you ever make it!

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















<Yield> 2 servings


<Prep time> 5 mins


<Cook time> 60 mins( by using pressure cooker)


<Ingredients>


Broth

-6 drum chickens

-6 chicken wings

-Green part of the leek

-half of 1 ginger (60g)

-1.7L of water

-100ml of rice wine

-2 tbsp of salted rice malt OR 2 tsp of salt


Ramen sauce

-1 tbsp of toasted sesame oil (½ tbsp for 1 serving)

-4 tbsp of 2 times concentrated dashi soy sauce =soba dipping sauce (2 tbsp for 1 serving)

-1 tsp of grated garlic (½ tsp for 1 serving)

- 2 tbsp of soy sauce (1 tbsp for 1 serving)

-salt and pepper for adjusting the taste


Noodle

-raw ramen noodle for 2 servings


<Optional toppings>

-spring onion

-canned corn

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

-spinach

-bean sprout

-Nori seaweed


<Directions>

1:Separate the green part and white part of leak. After scrubbing the ginger well, slice them into 1cm pieces with the skin on. 2; In a pressure cooker, put water, chicken wings, drum chicken, green part of leek, ginger, rice wine, salted rice malt. If you are swapping to salt, it would be 2 tsp. Be sure that the salt is way saltier than salted rice malt.

3:Put the lid on, and wait the pressure to build up. After the pressure reached high, simmer it for 20 mins with small heat then,off the heat. Leave it until the pressure is completely come down. 4:Bring water to a boil, boil bean sprout for 30 seconds. Drain and let it cool down. After cooling down, drizzle 1tsp of toasted sesame oil and 1 tsp of soy sauce. Prepare the soft boiled egg.(https://www.shinagawa-japanese-cooking.com/post/ramen-soft-boiled-egg-soy-sauce-based ) 5: By the time, the pressure should be completely come down. Boil the ramen noodle in plenty of water according to the package instruction. In each serving bowl, add 1 tsp of grated garlic, 2 tbsp of dashi soy sauce , and 1 tbsp of soy sauce.Pour 400cc of steaming hot chicken broth into the serving bowl. Drain water of noodle, then place it into your serving bowl. Garnish your favorite toppings. Drizzle 1 tbsp of toasted sesame oil.Ready to be enjoyed!


<Note>

Variations:

-you can add anything for topping! I sometimes add canned tuna, canned mackerel, hum for anything really quick.


Suggestions:

- Regarding salted rice malt, you can swap to 2 tsp of salt, but salted rice malt has more mild and deeper flavor from 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,there are 2 options.

1: simmer the soup for 2.5hours in a big pot.

2: use slow cooker with low for 6-8 hours.



<Storage time>

Only soup can be kept in a fridge for 2 days.




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#quarantinecooking

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