Ramen(ラーメン), Chinese noodles is one of what we call “delicious cheap eats” or “B class gourmet(B級グルメ, B-kyuu-gurume)” in Japan. Some people are addicted to ramen that they eat at least once a day! I wonder if they ever worry about their health… And you will see a long line of people in front of famous ramen restaurants.
The most important part of ramen may be the soup. It is basically made from pork and chicken bones seasoned with soy sauce, miso, or salt. Ramen restaurants come up with their own method and invention vying to make the best soup.
So even when you make it at home, I recommend you to buy fresh ramen noodles already in a package with condensed soup attached. It is better than to start making soup on your own. They taste great after countless trial and error.
For the topping, you can just put anything you like but yakibuta(grilled pork) is what you cannot do without. Here is the recipe for ramen and I will post recipe for yakibuta(grilled pork) next time! You can get packed ones but tastes much better to make it on your own!
Cooking time: 20mins
Servings: 1
Ingredients:
fresh ramen noodles for 1
condensed ramen soup for 1
a slice of grilled pork(焼き豚)
some moyashi(もやし, bean sprout), parboil
some wakame seaweed(わかめ), soak in water to rehydrate
canned corn(とうもろこし, toumorokoshi)
some Japanese leek(長葱, naganegi), slice
Directions:
Dissolve the condensed ramen soup in 250cc hot water. Parboil ramen noodles in hot water for 3mins. In a large bowl, put ramen soup and noodles. Dish up with the toppings.
Tips:
Every fresh ramen noodles in a package with a picture has the soup attached to it. The amount of hot water for soup and the boiling time for noodles may differ a little according to the brand. Please check the numbers written on the package and make some arrangement.
(c) All About Japanese Food – Read entire story here.
