Ramen Noodle Soup
A classic Japanese dish featuring wheat noodles in rich broth, complemented by various toppings.
Ingredients
For the Noodles
- 4 cups Wheat flour Essential for making ramen noodles.
- 1 cup Water Use to mix with flour.
- 1 tbsp Kansui An alkaline mineral water that gives noodles their unique texture.
For the Broth
- 8 cups Pork or chicken stock Use as a base for the broth.
- 1 tbsp Soy sauce To add flavor to broth.
- 1 tbsp Miso paste Optional, for additional flavor depth.
Toppings
- 2 pieces Soft-boiled eggs Cooked to perfection.
- 1 cup Sliced green onions For freshness.
- 1 sheet Nori (seaweed) For garnish.
- 200 grams Chashu (braised pork) Classic ramen topping.
Instructions
Prepare the Noodles
- Mix wheat flour, water, and kansui to form a dough.
- Knead for 10 minutes until smooth.
- Roll out the dough and cut it into thin strips.
- Boil in water for 3-4 minutes until al dente.
Make the Broth
- In a large pot, combine pork or chicken stock with soy sauce and miso paste.
- Simmer for at least an hour to deepen flavors.
- Strain the broth to remove solids.
Assemble the Ramen
- In bowls, place a serving of noodles.
- Pour the hot broth over the noodles.
- Top with soft-boiled eggs, green onions, nori, and chashu.
Notes
For a vegan version, substitute meat-based broth with vegetable broth and use tofu as a topping. Ramen can also be made gluten-free using rice flour noodles.