Ramen is an enormously popular noodle dish in Japan. True comfort food, which is sold on every corner of the street, freshly prepared or in an instant form. In Tokyo you will even find a museum ‘Shin-Yokohama Ramen Museum’ which is completely dedicated to the history of ramen and the big success of instant ramen.
Ramen noodles are in generally made of wheat flour and if you can get your hands on fresh ramen noodles, scrumptiously delicious. The taste of the ramen depends on the soup you serve them in. In this recipe I used my grandmothers chicken soup recipe, which you will be able to find on the site as well. If you are in a rush then please, choose the best chicken stock base you can find in your supermarket.
Ingredients – Serves 4
1,5L/6 cups Chicken Stock
4 tbsp. White Miso
300g /2 cups shredded Chicken
326g/2 cups of Corn
250gr/8 cups of Spinach
4 Eggs, cooked, peeled and sliced in half
4 servings of Ramen Noodles
2 tbsp Soya Light
1 tbsp Sesame Oil
1 tbsp Sesame Seeds, roasted
3 green onions, sliced
Heat the chicken stock in a pot. Once boiling reduce the heat simmer for a few minutes on low heat.
Scoop out one large ladle of soup and dissolve 4 tablespoons of miso in it by whisking it to a smooth consistency. If you try to dissolve the miso in the soup directly, it might clump together.
Once the miso is dissolved return it to the broth and simmer for a few minutes but be careful not to boil the soup after adding the miso.
Boil the eggs and cook for 5 minutes. Rinse them with cold water and allow the eggs to cool down before peeling and slicing in half.
Heat one tablespoon of sesame oil in your frying pan and add the corn. Stir and fry the corn for a few minutes and set aside.
Boil salted water and blanch the spinach for 2 minutes until just wilted. Drain immediately and set aside.
Roast one tablespoon of sesame seeds in your frying pan and set aside.
Slice the green onions and set aside.
Last step of the preparation is to cook the ramen noodles. If you have fresh ramen noodles you will only needs to cook for 1 minute, drain and rinse with cold water.
Take four large serving bowls and place the ramen noodles in each bowl. Now top the ramen with spinach, corn, shredded chicken and egg. Ladle the soup on top and sprinkle the roasted sesame seeds and the green onion on top.
Bon Appetite 😉
- The Rules of Ramen (ohmyomiyage.wordpress.com)
- 1001st Ramen Noodle Recipe (notecook.com)
- Ramen Review: Spicy Miso Ramen at Daikokuya Serangoon Gardens (adriansjournal.blogspot.com)
- Ramen Kagetsu Arashi (花月嵐拉麵) (pacejmiller.com)