My first noodle bowl!!!!! Maybe try some crushed red pepper, a little extra soy sauce, or add some extra toppings from a traditional ramen dish! We did this in the slow cooker with some pork belly instead of the chicken and omitted the butter and it was amazing! Totally recommend! Add some pak choy too and some nori and it was great. Looks like a good recipe, do intend on trying!
Question for you though — do you drain the noodles after cooking them in the water that was used to boiling the eggs, or do you add that water to the broth, as extra?
You could absolutely cook the noodles separately according to their pacakge directions. Either way, hope you enjoy the ramen! I left out the mushroom, but made the rest as is and it was wonderful!
We will sometimes leave out the chicken and sub vegetable broth and eat it on meatless Monday. It was super delicious. I made a twist and used both chicken and dashi broth and added a little bit of sake, it came out terrific! Thank you very much for the inspiration :. My only issue was, as this was the first time using dried shiitake, the came out kinda hard and with a gummy texture, any advice on that?.
I wonder if maybe they overcooked? Followed this recipe exactly as listed, and it was easy and delicious, definitely a new house favorite! I mean, this is okay as a start, but it is still just chicken noodle soup. Just adding these steps in may add an extra 30 mintutes time but otherwise it is not real ramen and I just get tired of ramen being cheapened with shortcuts. My husband and I made this last night for our family — delicious!
We doubled the broth and subbed Udon for ramen noodles. Total hit. Will definitely make this again, and likely with even more broth so we can have it on hand for a couple dinners during the week and switch up the proteins and toppings. Thank you, Kat! I absolutely love the idea of doing the toppings. Definitely going to try this. So happy the whole family enjoyed the recipe! This recipe is awesome! My wife loves it and we cannot eat enough of it. The only thing I do different is add Bok choy into it and I double the broth.
Thanks for an awesome recipe, I cannot wait to try the rest of your recipes. We made this and it turned out great! Except the noodles absorbed almost all the broth, leaving a thick, very salty sauce. We may even try adding some water to the soup base to help prevent this.
Really good ramen recipe, would just recommend using no sodium chicken stock and low sodium soy sauce. Using full salt versions are waaaay too salty. Also, add boc choy and bean sprouts for a more traditional vegetable component. Top notch! Bob, this is essentially shoyu ramen, in other words soy sauce ramen.
Soy sauce is naturally salty. If the mirin is too much for you and you chose to add rice wine vinegar maybe you should try Campbells Chicken Noodle. Loved this recipe! Otherwise, no other changes! Quite tasty! Added shaved carrots, chopped red and yellow peppers and spinach to broth, as I was combining two recipes that looked good. This one seemed more authentic. Will make again! This recipe was great! I made it for my mom, dad, and little brother and everyone enjoyed it and wanted more.
Absolutely delicious!!! Fortunately I tripled your recipe for our family of 7 and it worked out great! All the kids loved it! Hubby was so impressed with the flavor! I made this recipe last night for my husband and I. We have the flu and needed some comfort food. It was SO good and easy!!! I do have a question about the Mirin since my kids may have it next time. Is there something that I can use that does not have alcohol in it?
Or is it safe to feed them with only boiling it for a few minutes? Mirin and alcohol in general will burn out when boiled or heated in most cooking processes. Once the broth is ready, it will basically be nonalcoholic. I had put a leftover rotisserie chicken in the pressure cooker to make some rich broth and then looked online for something delicious to make with the chicken in the broth and found this recipe.
I have made some very complicated Ramen recipes before and this one was very easy. This soup was rich, full tasting, and absolutely fantastic. I plan to make this again and again. Thanks so much for this recipe. I just made this last night and my husband absolutely loved it.
My daughter was sick and she wanted top roman, so I look for simple recipe and found this one. I really want to make this. Can you suggest a good broth for ramen? This is sooo delicious, I will be making this again.. Thank you again for sharing. Thank you so much, Andrea!! Made this recipe the other week…my husband said it was even better than the Ramen he had in Japan.
Instead of tsp measurement, I accidentally measured one half TBSP so garlic, ginger and oil were slight increased.
I will make this over and over…sooo good. Well that is a pretty incredible review! Thank you, Holly! Super yummy and easy, will make this often! This is an amazing recipe! Thank you for sharing! This is a great recipe! I even add a bit of rice vinegar and teriyaki sauce to mine. It turns out better every time I make it.
Gonna try doing a beef version next time. You can change the toppings to anything you like and the broth is super simple! I boiled my chicked in another pot in some broth and shredded it afterwards, but it still turned out great! What do you think is the sodium content of this dish? Just wondering as I love ramen and pho type meals, but I know the sodium level is too much.
Hope that helps! It was seriously delicious. I followed your recipe to the letter with the addition of some Pak Choy. Turned out amazingly delicious. You soooo undersold this recipe! The first time, I used normal chicken broth instead of rich stock and while it was still tasty, my broth was a little thinner than I would have liked.
This time, I made sure to get thicker stock and it was so worth it! I now have a go-to winter meal for then the chilly months hit. Thanks for sharing! The rich stock or even homemade really does make a difference. So glad you loved this one as much as we do! Thanks, Casey!! This is amazing. Tried this tonight with my Kids, as we are all trying to get over a summer cold.
It is delicious, I should preface that my kids are adventurous when it comes to food, however this is simple and easy. The serving size, I felt, was off. Even splitting the amount of noodles and broth in half was too much for one person; it could have been for people at the most.
Also, the amount of ginger was way too much, so much so that it was overpowering and made me sick. The ginger could have been a little less or none at all. I cut out the shiitake mushrooms with skin-off chicken breasts, so other than some minor problems with the recipe, everything else was perfect. Next time just open up a box of chicken broth add whatever u like probably nothing because you obviously like your food bland add some noodles and call it Ramen. Goodness, or simply make your own recipe.
So incredibly tasty! I used fresh shiitakes, sliced, and added them to the broth during the simmer. This was absolutely delicious! The recipe was easy to follow and was quick to make without buying a lot of ingredients we already had a fairly well-stocked pantry. We did substitute coconut aminos for soy sauce without any discernible change in flavor from other ramen recipes we have tried in the past.
Also, instead of using skin-on chicken first started in a skillet and finished in the oven , we chose to use boneless, skinless chicken cooked entirely in the oven degrees F for about 35 to 40 minutes.
The only thing I might add next time would be wasabi sprouts not spicy or clover sprouts. Overall we were very happy with the way this recipe turned out and we will definitely be making it again! Thank you, Laura. Very, very tasty. I subbed sherry cooking wine for the mirrin. It was a great dish! Very Delicious recipe, i made the broth myself with chiken wings grated ginger garlic spring onions, fry in medium heat and boil.
I also added Japanese sea weed so to have a crunchy and deep sea flavor into it. This recipe is so simple and delicious! Easy to modify- I used shrimped instead of chicken. My whole family 2 year old included! Very easy, but did take me some time to make. HI Laura, Made this yummy recipe last night but substituted lobster stock and added shrimp and bok choy.
Great, easy recipe that both myself and hubby devored. I was thinking of substituting the ramen noodles with zucchini or sweet potato to decrease the calories. What do you think? I made the chicken ramen noodle soup for dinner a few nights ago and it was absolutely to die for…I was so happy..
It was easy.. It was my first time making ramen and it was delicious. How long can I keep this for in the fridge? This was fantastic!
Also added some finely chopped spinach so that I felt I was getting some veg! That broth was divine! Easy, delicious and a great recipe with limited ingredients. Thank you for making me look like such a pro in the kitchen tonight. Thanks for the recipe!! My hubby always loves the instant ramen until I found this super easy recipe.
And I give you a Five Star!! The system will only give me a three. Just getting over the flu and made this…and it definitely hit the spot! This was super delicious! Even my picky eater of a husband enjoyed it minus the scallions and mushrooms in his bowl. I also added 2 tbsp of siracha which I got from a different recipe and it was just so so so yummy!
Just made it. I had ramen when I was in Japan and nothing compared. This was good for me making ramen for the first time! A little bit Salty but that may have been my bad. Lovely recipe. We just made this for our New Years dinner and it was amazing. We just used thick udon noodles as the stores were sold out and finished it with a dash of Japanese hot seasoning.
Thanks so much for posting. You never mention where to buy the ramen noodles. Hi, Dan! Surprisingly easy and very tasty! I am always on the hunt for new things to try and food blogs like this one never fail me! This was perfect for a busy monday night.
Thanks, Carrie!! So glad you enjoyed the ramen! Especially if you use the kimchi flavored Ramen noodles! I want to try this recipe and I just have one question. Hi, Rhianne! I grilled some boneless chicken thighs that were marinaded in an Asian concoction I put together. Awesome stuff and I agree that homemade stock is the way to go!! I really loved this recipe. I made it with beef stock instead and it was wonderful.
I think this would work with any stock. I would much rather make my own then buy the high sodium ones at the store. I was extra lazy so I used a premade rotisserie chicken, and it came out great!
I have been looking up ramen noodle recpies and most of them all require that for the flavoring. All of the flavor in this recipe comes from real ingredients. You can also find organic ramen noodles I get them at Whole Foods and other well-stocked grocery stores. Einstein considered his second greatest invention was adding an egg to soup so that it would produce a soft-boiled egg with no extra dishes to wash.
Thanks so much, Michaela! I am so intrigued by your substitutions! What does bison heart taste like? Bison heart is technically a muscle, so it tastes like a lean roast. It could easily pass for one, and costs much less. Of course with credits given to the you, the photographer :. Thank you for this recipe!
It tastes amazing and my husband loved it too. Just made this for dinner. My wife loved it! And it looked great too. Thank you for sharing the detailed but simple recipe. This is getting saved in the cookbook for next time too! Hi Amanda! Hope you enjoy! Would you recommend sesame oil for the step below? Add the garlic and ginger, and cook for a few minutes until softened. Also, just followed your beautifully precise instructions for soft-boiled eggs, and the came out marvelous!!
So glad your eggs came out perfect! So I just made this last night And it was freakin Great! Amazing recipe. So glad you enjoyed the recipe — It sounds fabulous with your homemade stock and marinated eggs! Thanks, Chelsey! This was stellar I did not have the mushrooms, but made it anyways. I used my own chicken stock and some chicken thighs that I had previously grilled and froze time saving tip I also added some partially cooked pot stickers to the final product.
Thank you for your thoughtfulness in putting this together. Thanks for your comment, Melanie! Merry Christmas!!
Made it for my for my boyfriend and he loved it! We eat ramen all the time in sf. Hi Looking forward to trying this!! Can I freeze the leftover broth and noodles? It might be better to add those in right before serving. Thank you so much for this Raman recipe, best one I could find on the internet, made it for my boyfriend for passing his driving test and it was a real hit!
Everything looks so delicious, I love this dish though. Must try this. My only question is about the chicken stock. It says 4 cups — I presume that that is already mixed up, but about how much dry stock would I need for 4 cups?
Nothing like telling your family the night before you are making ramen bowls for dinner the next day! I do admit that I take the cop out and get the store bought hot rotisserie chicken instead of cooking it myself. Thanks for the recipe Laura.
Our family is indebted to you! When I first realized that a single bowl contains over 30 different ingredients, I understood that bowls of ramen are like humans, no two will ever be completely the same. Cool, eh? Hello, Thank you for this article, I am in the process of trying to master ramen at home. I have a question could you blend the miso and shoyu tare? Would that be against any rules for Ramen?
Muah ha ha ha ha. You all have been warned. Looks like you got tired of answering all my questions about ramen. Now I can pretend to have the knowledge of a boss…kins. Your email address will not be published. If you want to call yourself a true ramen fan, time to read up. Thin vs thick noodles Another important thing to note is how noodles vary based on the region, broth combinations and target audience. Inevitable shameless plug here. My learning for the day. Authentic Japanese ramen can be difficult to make due to the time commitments of creating a delicious broth to add your noodles and ingredients too.
But putting the time in is worth the results, a rich and flavourful authentic Japanese recipe that you'll really enjoy. There are many variations of Ramen, namely due to the type of broth used, types of noodles and variety of toppings chosen.
However the core steps of making ramen can be applied to each variety. To make Ramen you firstly need to create a broth. You can find out more about the types of broths used below. Once you have decided on which broth you will use, it's onto the toppings. You can find a list of popular toppings below, including Chashu pork and Tamago marinated egg. Once you have deliberated on your broth and your topping, all that is left is the signature ramen noodles.
These come in all shapes and sizes and form the substance to the ramen soup. One of the essential ingredients in Ramen is the broth, making up a vast majority of the final dish.
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