Many, many years ago, I was an original subscriber to the U.S. version Shonen Jump, and I met this little ninja that quickly became wildly popular in the states. I was happy to meet this scrappy little fellow, but my husband was blown over by everything about him. So much so when I started to learn to cook Japanese food, he begged for Naruto’s ramen. I learned to make Tokyo-style ramen, and this recipe is how I have refined it over the years to retain the flavor of the ramen, but save myself some hours in front of the stove. Fair warning, this is still a time-intensive process; I have simply reduced the number of steps and time spent directly in front of the stove.
For 4 servings
Dried Ramen noodles: 2 bricks
Chicken or Vegetable Stock: 9 cups
Onion: 1 large quartered
Garlic Cloves: 4 peeled
Carrot: Large, roughly cut
Fresh Root Ginger: 3 inches quartered
Sake: .5 cup
Shoyu: 4 tbsp
“Cha-shu” (Sliced Pork)
Thin-sliced Pork: about 1.5 lbs
Vegetable Oil: 2 tbsp
Scallions or spring onions: 2 chopped
Fresh Root Ginger: 1 inch peeled and sliced
Sake: 1 tbsp
Shoyu: 3 tbsp
Caster Sugar: 1 tbsp
Hard Boiled Eggs: 2 sliced
Menma: Soaked for 30 minutes and drained
Nori: Sheet broken into peices
Scallion (spring or green onions): Sliced
Wakame: Re-hydrated and drained
Chili or Sesame Oil
* Add or omit toppings as you see fit
Shiitake with Shoyu:
Shiitake: Dried whole or sliced, 20 whole or about 2 cups sliced
Vegetable Oil: 3 tbsp
Shoyu: 2 tbsp
Caster Sugar: 1.5 tbsp
Sesame Seed Oil: 1 tbsp
- Marinate the pork in pork ingredients for a minimum of 2 hours and up to 8 hours. Turn every couple of hours. If the pork marinade is thicker than desired add water 1-2 tablespoons at a time until consistency desired.
2. Add stock to pot with onion, garlic cloves, carrot, ginger, scallions, and sake. Bring to boil and then reduce heat to simmer. Continue to cook until broth is reduced by half. Skim off any scum while this cooks. This can take a couple of hours. Strain using a muslin (cheesecloth) or fine sieve into a bowl. This will take about an hour. Discard the leftover vegetables when finished and return 4 cups of the broth to a wok or pot. *You can use more, if you need more servings.
3. Bring soup stock back to a boil and add the shoyu. Add more shoyu if more seasoning is needed.
4. Soak shiitake mushrooms over night; a plate will hold the mushrooms down if they continue to float to the top. Save 1/2 cup mushroom broth and drain away the rest. Discard any stalks from the mushrooms. Heat sesame seed oil and stir-fry the mushrooms over high heat for about five minutes. Stir continuously. Reduce heat to low and add mushroom broth, add shoyu and sugar. Cook until almost all of the moisture is gone. Remove from heat, let cool. If using whole mushrooms, slice before serving.
5. Hard boil eggs. Let cool slightly, then peel and slice. Salt eggs slightly and set aside.
7. Cook ramen noodles according to package directions. If sticking is an issue, stirring constantly will eliminate this. Drain well.
Nutrition facts follow, but keep in mind that these will vary based on toppings.
Amount Per Serving
|Total Fat||24.9 g|
|Saturated Fat||9.0 g|
|Polyunsaturated Fat||1.5 g|
|Monounsaturated Fat||4.8 g|
|Total Carbohydrate||29.0 g|
|Dietary Fiber||1.5 g|