I like playing with different combinations of broth, seasoning, noodles, and toppings when I make ramen at home.
This one focuses on a rich chicken broth, roasted vegetables and a soft boiled egg.
I like this broth recipe from Williams Sonoma:
- 2 Tbs. vegetable oil
- 2 lemongrass stalks, thinly sliced
- 4 green onions, white and light green portions, thinly sliced
- 6 garlic cloves, minced
- 2 jalapeño chiles, thinly sliced
- 8 cups (64 fl. oz./2 l) chicken broth
- 1/4 cup (2 fl. oz./60 ml) mirin
- 1/4 cup (2 fl. oz./60 ml) soy sauce
- 1/4 cup (2 oz./60 g) white or yellow miso paste
- 2 pieces dried kombu
In a large pot over medium-high heat, warm the oil. Add the lemongrass, green onions, garlic and jalapeño and cook until fragrant, about 4 minutes. Stir in the broth, mirin, soy sauce and miso until combined and bring to a simmer. Add the kombu and continue to simmer until the flavors deepen, about 15 minutes. Strain and discard the solids before using the broth as directed in your recipe. Makes about 8 cups.
For the noodles, First We Feast has some great tips.
Cook ramen noodles in a pot of boiling unsalted water for the time specified on the instructions—usually two minutes or less. Then drain them and add to your bowl right when you’re ready to eat.
If you can’t find noodles labeled “ramen,” you can still make a bowl of ramen with any fresh or dried egg noodle you find at an Asian market. Short of that, turn to the package of instant ramen and grab the dried cake of noodles that popularized the dish here in the first place. Toss the flavor packet. Cook the instant noodles quickly in boiling water, then strain, rinse, and drain them before adding to your soup.
I topped my bowl with roasted carrots, broccoli, cauliflower and yellow squash and a soft boiled egg.
Here are some other ideas for things you can add:
- Bok Choy
- Dried Seaweed
- Fish Cakes
- Hot Sauce/Sriracha
- Shredded Pork
- Any Vegetable