Ramen is a cult, not only in Japan! The Japanese soup tastes wonderfully strong and fills you up. Also perfect for colder days! You can easily make ramen yourself. We’ll show you how quickly and easily this traditional Japanese dish can be prepared. In the following article, we get to know about How to make ramen? So don’t skip the article from anywhere and read it carefully because it’s going to be very useful for you guys.
For this, you need:
For the pasta:
- 250 g flour
- 2 g of salt
- 2 g baking powder
- 125 ml of water (Note: if you have a pasta machine and don’t want to cut the pasta with a knife, 100 to 115 ml of water will do.)
- Potato flour (for the work surface)
For the meat version:
For the toppings:
- One chicken breast
- Spring onions (cut into thin strips)
- 1 Pak Choi
- One teaspoon of chili threads
For the soup:
- Chicken broth (from cooking the chicken breast)
- 15 g ginger
- 1 tbsp salt
- One teaspoon sesame oil
- One spring onion
For the vegetarian version:
For the toppings:
- One oyster mushroom
- One tomato
- One egg
- Spring onions (cut into thin strips)
- 1 Pak Choi
For the soup:
- 500 ml vegetable stock
- 1 tbsp miso
- 15 g ginger
- One clove of garlic
- 1 tbsp sesame oil
- 1 tbsp soy sauce
That is how it goes:
- First, we’ll show you how to prepare the meat variant. Mix all of the ingredients for the dough and knead it with your hands to make ramen. Feel free to help knead with your elbow so that enough weight is applied to the dough. Wrap the dough in cling film and let it rest for 1 hour. If you use a pasta machine in the following, work the dough until about 1.5 mm thick.
- Put the chicken breast in a saucepan with water, ginger, spring onion, and salt. Cook the chicken over low heat for about 1 hour.
- Spread a little potato flour on the work surface and cut the finished dough in two to have noodles for the vegetarian and the meat variant. Roll out one half until the dough is about 1.5 to 2 mm thick. Then fold the dough as shown in the picture.
- Cut the folded dough into 1.5 – 2 mm wide noodles.
5.
Remove the chicken, ginger, and spring onions from the pan and cut the meat into small pieces. (Attention! In the next step, you will need the chicken broth in which the chicken was cooked for the soup.) Then bring water to a boil in another saucepan and blanch the pak choi in it for 30 seconds. Cut the spring onion into long, thin strips for the topping.
6. Put sesame oil in a bowl, pour in the chicken broth, and salt everything.
7. Cook the pasta in hot water for about 1 minute. Then add the noodles to the soup and top with the chicken, pak choi, spring onions in strips, and chili threads.
8. For the vegetarian version, boil an egg and then pellet it and then cut it in half. Fry the oyster mushrooms and tomatoes in a pan with a bit of salt. Blanch the pak choi in hot water. Then cut the spring onions very finely again.
9. Bring the vegetable broth with garlic and ginger to a boil. Then take the garlic and ginger out of the pot.
10. Put miso, sesame oil, and soy sauce in a bowl and pour the vegetable stock (without the garlic and ginger). Cook the noodles again for 1 minute and add them to the bowl as well. Garnish the soup with oyster mushrooms, tomatoes, egg, pak choi, and spring onions.
Also read: how long to cook a stuffed turkey
