I love restaurant-style ramen soup. I was so excited when I found packed ramen broth, but was terribly disappointed when I actually tasted it. I set up to make flavorful ramen soup without all the hard work of typical ramen recipes. I was left craving ramen soup with no place to get it nearby. So this is my short cut version that gets you all the flavor without an extensive project to make the broth.
I recommend reading through the whole recipe to determine the order and rhythm that will work best for you to assemble your final bowl of ramen soup. This recipe looks like a lot of work, but much of it can be made in advance and really it is super simple compared to restaurant-style ramen soup recipes.
64 ounces Chicken, Beef, or Vegetable Stock
1 Carrot, sliced
3-4 Scallions, sliced
6-8 Garlic Cloves, Chopped
2-3 inches Ginger, Grated
15 dried Shiitake Mushrooms (approximately 1 ounce)
1-2 sheets Dried Seaweed Sheets
½ cup + 2 tbsp. Tamari Sauce, can substitute with Soy Sauce (plus ½ if you want to marinate eggs)
¼ cup Chopped Cilantro (optional)
2 tbsp. Mirin (plus ½ if you want to marinate eggs)
1 package Ramen Noodles
Vegetables of choice—common options include scallions, cilantro, grated carrots, grated daikon radish, chopped bok choy, seaweed.
Meat of choice—I used shaved Beef, but common choices also include chicken and pork.
Chili Garlic Sauce
1-2 tbsp. Hot Oil
2 tbsp. Teriyaki Sauce
- Bring 64 ounces Chicken, Beef, or Vegetable Stock, 1 sliced Carrot, 3-4 sliced Scallions, 5-6 chopped Garlic Cloves, 1-2 inches grated Ginger, 15 dried Shiitake Mushrooms , 1 Sheet Dried Seaweed, the ½ cup Tamari Sauce portion, ¼ cup chopped Cilantro (optional) to a simmer in a pot except the Mirin for approximately 20 minutes.
- Remove from heat and add Mirin.
- You can either let the broth marinate overnight and use the same day, or dip in for just enough to have a bowl. I tried it both the same day and the next day and found that they flavor deepens overnight.
- Before serving (same day or next day) strain the soup. You can rescue the Shiitake Mushrooms, chop them up and set them aside to add as garnish to your finished bowl.
- In a separate can cook shaved beef, thinly sliced pork tenderloin, or chicken with 1-2 chopped Garlic gloves, 1 finger grated Ginger, 2 tbsp. teriyaki sauce, 2 tbsp. of the Tamari Sauce, and hot oil.
- Set aside to assemble into soup.
- Follow directions on package.
- Set Aside.
- In an Instantpot: Add one cup of water to container, 4-6 eggs, use manual pressure for 2 minutes, for a runny yoke wait 1 minute before using the quick release method. Place in an ice bath and set aside to assemble into soup. Peel and slice before adding to soup.
- Stove-top: bring water in a saucepan to a rapid simmer, place eggs into water, let simmer 6 minutes, remove from water and place in ice bath to assemble into soup. Peel and slice before adding to soup.
- Optional Marinating step: If you want to make ahead and marinate your eggs you can remove them from ice bath, peel them and then marinate them in 1/2 cup of mirin plus a 1/2 of tamari or soy sauce. Marinate them for 2 to 12 hours.
- Chop or grate your vegetables of choice and set aside to assemble into your soup.
Assembling Your Ramen
- Place Noodles in bowl.
- Place Meat in bowl.
- Place Vegetables in bowl.
- Pour hot Broth over top of vegetables to slightly cook them.
- Place Eggs sliced in half on top.
- Add a dollop of Chili Garlic Sauce on top.
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