Ramen is a Japanese noodle soup dish. The noodles that are used in Ramen are Chinese-style wheat or egg noodles. The noodles are served in a delicious broth/stock alongside cooked protein and many different toppings. The variations are endless for this soup and there are different styles of this soup. This recipe is closer to SHOYU Ramen which has the soy sauce in the stock. This is not an authentic Japanese Ramen recipe but it’s packed with flavor and very easy to make at home.
BROTH-Homemade broth will be the most delicious to use in this recipe. This is the chicken stock recipe I have used in this recipe. When making homemade chicken stock that will be used in this soup make sure to not add to much salt. Because soy sauce, tamari are salty. You can always add extra salt as needed.
PROTEIN-I used the shredded chicken from the stock in this soup. You can marinade chicken, beef or pork in some soy sauce, fresh ginger/garlic or other Asian flavors than pan sear and use it in this soup or leave out the meats and add boiled egg.
VEGETABELS-I used baby bok choy and purple cabbage. You can also use spinach, kale, regular cabbage. Add other veggies like onions or mushrooms.
TAMARI-Tastes similar to soy sauce but less saltier and a little thicker in consistency. Most are also gluten-free. You can use soy sauce in place of this.
MIRIN- This is a Japanese rice wine mainly used for cooking. This gives a acidic and sweet flavor. If you don’t have this you can substitute rice vinegar and sugar together. In recipe it calls for 1/4 cup Mirin. Substitue 1/4 cup rice vinegar with 3 teaspoons sugar. Make sure it’s not to acidic taste to see if it’s sweet.
SESAME OIL-If you don’t have this use a neutral oil.
- 4 cups chicken stock/broth (see my recipe)
- 1 lb. cooked chicken. I used shredded chicken from making stock
- 1 cup water
- ¼ cup Tamari
- ¼ cup Mirin (rice wine) see notes
- 1 9.5 oz package of Ramen wheat noodles (this servers about 4-5 people)
- ½ tbsp. sesame oil
- 1 tsp. fresh garlic grated
- 1 tsp. fresh ginger grated
- 1-2 tsp. of chili paste
- 2 cups shredded purple cabbage
- 1-2 bunch baby bok choy. Make sure to rinse it
- Fresh chopped scallions
- Fresh chopped cilantro
- Fresh lemon juice
- Toasted white sesame seeds
- Chili oil
- Heat a medium pot add stock, water, Tamari and Mirin. Let this simmer and keep warm.
- Bring 3 quarts of water in another pot for noodles.
- Heat a wok or frying pan with sesame oil, add ginger/garlic and saute for 30 seconds. Do not burn.
- Add 1-2 tsp. of chili in oil. You can also add red pepper flakes. Saute for 15-20 seconds.
- Add sauted ginger/garlic/chili paste to the simmering broth. Mix and taste adjust salt or more chili paste as needed.
- Put frying pan back on heat, add bok choy and saute in leftover sesame oil. Add little bit more sesame oil/or chili oil if needed to to sear the bok choy. Saute for 5 minutes, let it have some char marks. Keep aside.
- Add noodles to boiling water and follow package instructions. Drain and keep in pot. If not using right away drizzle some oil so they don't stick together.
- PUT TOGETHER THE BOWLS
- Add noodles to bowl, 1- 1½ cups of broth over noodles, chicken, bok choy, cabbage
- Garnish with some scallions, cilantro, sesame seeds and fresh lemon juice.