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  • Brooke Cochran

HOW TO: Homemade Ramen

OKAY! So this is a super simple, super easy thing to make! I mean honestly, its just about as easy as instant ramen!


What do you need?


Broth Base Ingredients:


-1T Miso Paste (We get ours at a local Asian food store but you can also find Dashi Miso on amazon!)

-1t Ginger Paste (sometimes I just chop up some fresh ginger, but this is a quicker option! We found it at our local Aldi!)

-1T Soy Sauce

-1T Rice Vinegar (love this brand! Works great for ramen as well as sushi!)

-2 cubes (or the equivalent of what you need for two cups of broth) beef/chicken/whatever flavor bouillon (I grind mine in a food processor before I use it to turn it to a powder, this makes them easier to dissolve!)

-2 or 3 green onions, chopped

-NOODLES! We usually get these from an Asian food store, but they're also available on Amazon! (Sometimes admittedly, we just use a block of instant ramen noodles without the seasoning packet if we're out of our fancy noodles!)


LETS GET BROTHY!


1. Mix powdered bouillon into two cups of water, set aside.

2. Turn burner on a medium heat. Using a sauce pan add miso paste, ginger paste, soy sauce, and rice vinegar.

3. Chop up your green onions, add to pot.

4. Once you begin to get that delicious onion-y aroma, add in your 2 cups of broth. Then add 2 MORE cups of just water! Don't skip this step or your broth will be super salty!

5. Turn to a higher heat & bring to boil, then add noodles!


That's it! The basics of homemade ramen! I'm not a chef, nor do I know if this is the technical or proper way to make it, but I DO know it's delicious and the hubs and I both LOVE it!

*Continue reading for bonus content, and topping ideas!*


Check out this IG post for an example of macros!


BONUS ROUND: UP YOUR RAMEN GAME WITH A POACHED EGG! .......or two ;)


1. Using a small saucepan, fill about 1/3 to 1/2 way full of water & bring to boil

2. Meanwhile, crack you egg in a bowl or measuring cup (this will make things easier, it sounds unnecessary, but trust me, its easier than trying to crack an egg in boiling water!)

3. Use a slotted spoon to stir water in a circular motion to create a kind of whirlpool for your egg. While doing this, turn the heat off. (You don't want your water at a hard boil when you drop the egg in or it won't stay together as well)

4. Continue stirring water in a circular motion. Then, in one swift move, remove the spoon and plop your egg right in the middle of that whirlpool! DONT TOUCH IT!

5. To test if your egg is done, use the slotted spoon to get the egg out and you should be able to touch the whites (they will be fairly hard) but the center/yolk should still be runny! When it's done take it out and top your ramen with it! Be careful!


There is NOTHING more satisfying than popping a runny yolk in a bowl of ramen!


My three favorite meats to top my ramen with are:

-Steak cooked in a cast iron skillet

-Air fried chicken breast

-Air fried pork chops

*My husband also loves having his with mushrooms!

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