Ramen: this is how the Japanese noodle soup works

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Ramen
This is how the Japanese noodle soup succeeds

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by Kira Reckers

Ramen, the trend dish from Japan, has now also spilled over to us. We explain how you can prepare the delicious noodle soup.

What is ramen?

Ramen is a Japanese noodle soup that is usually made from Bone broth, thick wheat noodles, eggs and greens consists. The side dishes can vary widely, but ramen often contains meat and fish, spring onions, bamboo shoots, seaweed and shiitake mushrooms.

There are also several variants of ramen noodles: There are Instant noodles and dried, fresh or steamed noodles. In Japan there are own restaurants, so-called ramen-ya, which specialize only in selling noodle soups.

Prepare ramen: this is how it works

Making ramen is basically not difficult, but you have to allow some time to cook the broth. In our recipe we use Chicken as a base for the broth and pork loin as a meat insert. But you can also prepare tonkotsu ramen, which is cooked with a broth made from pork bones. The quantities give a Soup for six to eight people.

Basic recipe for the chicken broth:

  • 6 chicken thighs (or a soup chicken)
  • 1 bunch of soup greens
  • 1 clove of garlic
  • 1 piece of ginger
  • 100 g bamboo shoots

Put the chicken in a large saucepan and pour about three liters of water on it, until it is completely covered. Now add the chopped vegetables and simmer for three to four hours, then sieve off.

Basic recipe for the sirloin brew:

  • 500 g pork loin
  • 100 ml soy sauce
  • 50 ml rice wine
  • 1 tablespoon of sugar
  • 1 spring onion

Lightly fry the loins in a pan, then pour the soy sauce and rice wine over them in a saucepan. Add the sugar and the sliced ​​spring onion. Subsequently Pour water on until the loins are covered and bring everything to a boil. After 40 minutes, you should remove the meat and cut it into slices.

Preparation of the ramen soup:

  • Chicken broth and sirloin
  • Salt pepper
  • 4 eggs
  • 500 g ramen noodles
  • Pork loins
  • 1 handful of bean sprouts
  • 2 spring onions

Boil the eggs hard, peel them off and then cut them in half. You can get the ramen noodles in the Asian shop, they should be cooked firm to the bite. Now pour the chicken broth together with the sirloin stock in a saucepan and season with salt and pepper if necessary.

Put the soup in a bowl and place the pasta, loin and half an egg on top. Finally garnish with the soy sprouts and sliced ​​spring onions. In Japan, people eat ramen with chopsticks and slurp soup – we wish you good appetite!

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