Ramen at Home
Last night we had some friends over, including Ian from Australia. He requested Ramen and so we got to it. It ended up great but a little unconventional as we had way to many things and not nearly enough soup in the bowl. Also in the rush (we were starving) nobody thought to take a photo so you’ll have to use your imagination.
Here is the rough recipe:
About a litre of chicken stock – made earlier and frozen – just chicken, water, heat and time
About half a litre of dashi stock made from dried granules and water
About a desert spoon of miso sieved into the soup
A handful of shredded chicken
A handful of shelled prawns
A cake of fish sausage (pink and white) sliced
Young spinach leaves
Mushrooms
A great big pile of Sapporo style ramen noodles (but any type tastes good)
2 cloves chopped garlic
Add the dry ingredients to the soup in the order that they need to cook
Serve it all up in bowls with chopsticks and big spoons.
We also cooked up Gyoza on the hotplate (That was Kazuyo’s job and they turned out perfectly) and ate them with the ramen.
Unfortunately our friend Jon didn’t turn up until after we had finished so we’ll have to cook it again for him some time, but that isn’t really a problem. If I had my choice we would be eating this every night this week. If I can boast some more, it was better than ramen from a lot of ramen restaurants and very easy to put together.
I think ramen will be featuring a lot more on our dining table as winter approaches, how about yours?
I LOVE good ramen but haven’t made it at home before. I’ve heard you had to boil pork bones for hours and hours.
Hi
I’m sure some people would boil pork bones for hours but some recipes don’t even have a wif of pork anywhere near them. I think the only rule is to make it taste great. If that means pork bones, then go to it…if it means fish stock or off the shelf vegetable stock, I think you will still be happy. Good luck.
Tom