Homemade Ramen Noodle Soup

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Homemade Ramen Noodle Soup

Vegetarian ramen can be yours or you can make it meat if you prefer.  Make the broth and while it is simmering work on homemade ramen noodles.

  • Duration
  • Cook Time
  • Prep Time
  • 3Servings

Ingredients

Broth

  • 1 tablespoon canola oil
  • 2 sweet onions, thinly sliced
  • 5 garlic cloves, minced
  • 3 tablespoon fresh ginger
  • 2 shiitake mushrooms, sliced
  • 7 cups os water (if creating a non-vegetarian soup use chicken or beef stock)
  • 3 tablespoons soy sauce
  • 3 tablespoons white miso paste
  • 1 teaspoon honey
  • Pinch cayenne pepper

Toppings

  • 5 shitake mushrooms (slice thin and crisp on a frying pan)
  • 1 hardboiled egg (cooked for 5-7 minutes)
  • 3 scallions (green part only, chopped)
  • 6 oz. firm tofu (cut in to cubes, mix with 1 tsp of corn starch and fry in a pan until crispy)
  • Homemade ramen noodles
  • Optional: snap peas, carrot julienne, and baby bock choy
  • Meat options: shredded chicken breast, shredded brisket, thin sliced stake, or any leftover you have

Preparation

1. Place a large pot over medium-high heat add oil and onions, cook until soft and translucent, about 3-4 minutes. Add the garlic and ginger and let cook until you can smell the aroma, about 3 minutes. Add the sliced shiitake, reduce the heat and cook for another 5-7 minutes and let the mixture continue caramelizing.

2. Add the water, soy, miso, and honey and bring to a boil, add the cayenne. Between the miso and soy you will have a nice flavor combination and balanced salt level, but fix seasoning if needed.

3. Reduce the heat and cook for 30 minutes (this can be a great time to work on creating the noodles). Once ready strain and reserve the clear broth.

Assembly

1. Choosing the toppings and assembling the Ramen is the heart and soul of a good Ramen soup.  Start by placing some noodles in the bowl and top with some broth. Now it’s time to show your artistic side and choose your favorite toppings, combining a variety of shapes, colors and textures.

2. Serve warm and slurp! 

Roasted Shiitake Mushrooms

For the mushrooms I chose to use raw enoki mushrooms and crisped shiitakes, here's how to crisp them:

After washing the mushroom, remove the tip of the stem (don't remove the entire stem, just the tip), and slice thin. Preheat the frying pan and add a teaspoon of canola oil. Add the mushrooms and make sure to not over crowd the pan.  Cook on each side until golden brown (we are not looking to caramelize them by a slow cooking on low heat, but crisp on a quick high heat cooking).