Japanese ramen soup is a very popular dish among Chinese and Korean gourmets. It is inexpensive, despite the fact that it is very satisfying, and its taste is simply unforgettable. The soup is noodles fast food, in which various additives are used, the main ones of which are: meat, vegetables, pickles, eggs, cabbage.
The correct preparation of ramen soup is quite rare in our country. Often, only in restaurants with the corresponding cuisine. However, if you master the technique of its preparation, purchase the necessary ingredients and know some important features of the cuisine, then you can easily learn how to cook ramen noodle soup at home. In the article you will find interesting options for recipes for ramen soup.
The classic version of making soup
Soup varieties are obtained by adding a number of ingredients to the classic ramen soup. Accordingly, in order for you to have the opportunity to experiment with this dish in the future, you need to know the basic version of its preparation.
Making real ramen is very difficult. It differs not only in the duration of preparation, but also in the inaccessibility of the necessary products. All components of the soup are prepared separately and always in a certain sequence. Try to cook homemade soup ramen with pork according to the recipe presented.
Ingredients for 5 servings:
- 1 kg pork
- 700 g ramen noodles
- 20 g salt and sugar
- 200 g soy sauce
- 30 g of pork melted fat
- 30 g ginger
- 1 g cinnamon
- 10 g greens
Cut the purchased pork into small pieces, rinse thoroughly from blood, put in a spacious saucepan and boil for 30 minutes, periodically removing the resulting foam. Then remove the meat without draining the broth, which must be salted. Let the broth stand and get rid of impurities. Transfer the clarified broth to another saucepan.
Put the cinnamon and ginger on the bottom of a clean saucepan, place the pork on top and add a little broth. Then boil, sweeten, pour over the soy sauce. Close the saucepan with the meat tightly with a smaller lid so that it presses the meat tightly. For weighting, a load is suitable, thanks to which the pork meat was completely in the broth. Cook in this form for another 4 hours.
Prepare a new, clean noodle pan. Pour water in there, bring to a boil and add ramen noodles. For readiness, 5 minutes will be enough. Drain all the water from the pan, remove the noodles and divide into 5 servings.
Take the pan again, pour a liter of water into it, which needs to be boiled again. After the water boils, pour out the rest of the broth. A couple of minutes will be enough for boiling. At the very end, add pork fat and boil again for about a minute. At the end, pour the contents of the pan into plates, in which there are already noodles. Put pork there. Decorate the resulting dish with herbs.
Although Japanese soup has a rather complex recipe, it is quite possible to cook it. Not always and not everyone succeeds perfectly the first time. In this case, there is no need to sin on soup, you should try to cook it again and you will definitely get a real ramen!
Tori ramen soup with chicken
A distinctive feature of Tori ramen soup is the use of chicken meat and, accordingly, chicken broth. Tory didn’t get the mass fame of pork ramen. This is due to the fact that chicken contains several times less fat than pork. Koreans consider this a great disadvantage, since they do not always gorge on it.
Unlike the classic recipe, the chicken ramen recipe has several advantages. Firstly, it is easier to prepare and does not take much time; secondly, the chicken has useful properties and contains more cartilage and skin, which has a positive effect on the broth; thirdly, the incredibly pleasant smell of chicken, not only stimulates the appetite, but also does not block the smell of other ingredients.
To prepare it for 4 servings, you will need:
- 500 g ramen noodles
- 500 g chicken bones
- 300 g chicken wings
- 10 g salt
- 100 g soy sauce
- 20 g ginger
- 10 g greens
- Put chicken wings and bones in a saucepan and cover with hot boiled water.
- Leave to cook for half an hour.
- Remove the finished meat and transfer to small containers.
- Strain the resulting broth, add soy sauce, salt, ginger and heat.
- Boil ramen noodles for 5 minutes.
- Divide it into 4 portions, and then divide the warmed broth evenly.
- Chop green onions for garnish and sprinkle in portions.
Chicken ramen soup is ready!
If you want to surprise your guests with an extraordinary dish, then ramen will perfectly cope with this task, you do not have to be a fan of Japanese cuisine.
Recently I wanted to try some new instant noodles, the choice fell on Chan Ramen from Doshirak... I was interested and at the same time very surprised that this vermicelli needed to be cooked. How to cook and whether it is edible, read the review further.
● I, like many, wondered what Chan Ramen was. After a short analysis of the gulo sources, I came to the conclusion that there is no specific, independent dish with the name "Chan Ramen". There is a dish - "Ramen", its recipes can be found on the Internet. And "Chan" ("Deng Chan") is the name of the Korean pasta, on the basis of which the broth is created.
● Ramen Are wheat noodles that are hugely popular in Japan and Korea. The birthplace of ramen is China. These noodles are cheap, nutritious, and quick to cook.
● Packaging and its contents
● At the beginning I will mention the cost of one pack, it is 44 rubles (autumn 2015, Omsk). Inside the package are: a briquette of noodles and two bags with spices, one with dried vegetables, and the other with seasoning broth.
● Dry noodles are denser than usual and eating it, namely dry, is not as pleasant as ordinary instant noodles in the same form.
● The spice bags break well along the marked break line. Dried vegetables are magnetized to the bag in which they are located, so it is difficult to shake them out.
● There are very few dried vegetables, a pinch of herbs and a couple of pieces of dried mushrooms.
● I really liked the taste of the seasoning broth, even in dry form, it is moderately spicy, moderately salty.
● How to cook Chan Ramen from Doshirak
● I prepared the noodles according to the instructions on the back of the packet.
● She poured two glasses of water into a saucepan, brought to a boil, poured spices, sent a briquette of vermicelli there... After a couple of minutes the vermicelli softens, the briquette easily loses its shape if you "shake" it with a fork. I cooked the noodles over low heat for about seven minutes. She stirred it, raising the vermicelli hooked on a fork high so that it was saturated with oxygen. Sometimes she closed it with a lid for a short time.
● If splashes of broth hit the countertop or stove, it is better to wipe it off immediately, otherwise they will dry out later and it will be more difficult to wipe them off. As far as I noticed broth surface - does not stain.
● Result and tastequality
● The resulting dish looks like "live food". Vermicelli is different from what you find in regular instant bags. After cooking, it is soft, it seems translucent. When chewed, it does not taste like funchose (very subjective).
● After cooking, I was again convinced that there are few vegetables. The dish turned out to be delicious, I liked it. It was moderately spicy and salty, which is quite natural, because the broth base, which gives the key flavor to the food, has the same characteristics. During cooking, the pieces of dried mushrooms managed to soften, but of course, they taste different from "ordinary", "real" mushrooms.
● Immediately after boiling, the vermicelli is very hot, dishes with such a temperature are hard for me to eat, I do not really feel the taste, I get burned. We have to wait for it to cool down. If you like it hot, then this will not be a disadvantage for you. While eating, I got a tooth on the plastic of garlic(he can even be seen in the photo) - when chewed, it is absolutely tasteless.
● The taste of the broth - I could not understand whether it is chicken or beef. There are no marks on the label. For a long time I thought it was "mushroom" vermicelli, but it turned out not to be so. It was possible to find the truth only after reading into the composition of the "seasoning broth". In general, it is noodles with beef flavor.
● The main advantage is that there are a lot of vermicelli, therefore hearty dish. Impressions after the meal are pleasant. The stomach is nourishing, warm and comfortable. Intestines after Chan Ramen - did not hurt, there was no heartburn.
● Let's summarize
● It is unlikely that I will buy vermicelli Chan Ramen again, in my opinion there is nothing special about it. Strongly reminiscent of the usual, "classic" Doshirak, although I could be wrong, because I have been eating it for a very long time. The main plus of the dish is satiety. The main disadvantage is that after eating you need to wash a bunch of dishes: both a saucepan and a plate.
● In fact, it is difficult to tell whether it is fast food or a separate dish. The latter is supported by the facts that the vermicelli must be cooked. In favor of the first - that this is still an ordinary "bichpakt" with the usual briquette of dry noodles and seasonings. Such a dish cannot match the level of homemade food, although it tries to disguise itself as it.
● In general, I recommend to all fans of indulging in instant noodles.
● SUPPLEMENT from 11/06/15
● Recently I tried ordinary Doshiraki in "trays" and chicken and beef: they are very different from Chan Ramena. They create the impression of "toy" and frivolity. Although in beef Doshirak, in fact, the same broth base, but the taste is "heaven and earth". Doshirak in the bath is spicy, the noodles are not distinct. Have Chan Ramena- the taste is much softer, there is no this burning pungency. If I choose vermeshl from the Doshirak family, I will prefer Chan Ramen, despite the fact that it still has to be cooked.
The cuisines of the peoples of the world include a considerable amount of fast food - fast food (as it is called either because it is easy and quick to prepare, or because it is already ready and is waiting for passers-by at the seller's counter). In this article, we'll focus on a Japanese-Korean dish called ramen. Recipes, facts and history of origin will "spice up" your acquaintance with this type of Asian fast food.
The National dish
At every step on the Japanese and Korean streets, you can find such a simple and at the same time varied food like quick ramen. But any housewife can cook such a dish. It is enough just to know various recipes for ramen, and there are many of them for all occasions.
Using cooking tricks in everyday life, you can diversify the diet of loved ones and please them with new taste sensations. But first things first.
The history of the appearance of ramen
So what is ramen? Many fans of Asian culture believe that ramen soup is Korean or Chinese. But it is not so. The recipe was invented by the inhabitants of the Land of the Rising Sun, not China, as some mistakenly believe.
Japan's aggressive policy of conquest has caused the territorial displacement of the ramen recipe. Therefore, it is not surprising that, in addition to culture, food was taken away from the Chinese. Hence the pronounced Japanese character of ramen soup nowadays.
What is ramen?
The name of this dish consists of two Chinese words: "lamian" - "pull out" and "pinyin" - "noodles". The Chinese often call it "Japanese lamen", because, breaking the tradition of making Chinese soup, the Japanese, in addition to the recipes for ramen (Dungan and Central Asian) that existed in China, have developed their own unique recipe, which, due to its uniqueness, has earned the name "Japanese lamen".
At the beginning of the 20th century, the recipe migrated from Chinese to Japanese culture, as a result of which it was named "bula-soba". At first, it was not very popular and was sold in small fast food stalls called ramen-ya. Over the years, the technology of making ramen was adopted by expensive cafes and restaurants.
As soon as this dish went on sale, it instantly attracted the attention and interest of culinary naturalists who are simply obsessed with innovations in the field of food development. As you know, food in Asia rises almost on a pedestal, it is practically their god, because a Chinese or Japanese with an empty stomach is considered an unhappy person. Therefore, parents from infancy provide children with a magnificent, varied, imaginative Japanese table.
"Noodle raids"
Having first appeared in the network of small cafes, over time, the dish moved to special vending machines for dispensing the finished dish - the principle of the same coffee stall. Today, the market and culinary research of talented chefs offer unusual options for a dish so beloved by the whole world. True connoisseurs of oriental food try to create an extensive classification and describe the many different options for making ramen. Home versions of ordinary people are also taken into account, because you can never be sure that something has been researched to the end - the people are a lot for invention.
However, in Russia, despite the abundance of options for preparing this dish in accordance with Japanese tradition, it is difficult to find worthwhile flavor combinations. To taste real Japanese soup, it is better to go to restaurants of national cuisine. But no one claims that you can't cook ramen properly and tasty at home. His recipes simply do not count. The presence of the Internet in people's lives brings peoples closer together - you can exchange not only cultural and literary heritage, but also ways to tasty and satisfying food for your family.
How are noodles made?
Traditionally, ramen noodles are made from wheat flour, an alkaline mineral water called kansui, eggs and salt. The Korean version of the recipe replaces kansui with plain mineral water. The filling for the noodles can be very different - there are shiitake mushrooms, and pickled chashu pork, and bean sprouts, as well as bamboo shoots or komatsunu (Chinese cabbage). Now let's dwell on the preparation of the actual ramen soup. Let's start with the traditional option.
Classic ramen recipe: making oriental soup at home
In any case, the main ingredient in the dish is ramen noodles. Soup variations appear due to the inclusion of additional ingredients in its composition. You can experiment endlessly here, but now let's dwell on classic recipe.
Of course, it is quite difficult to repeat the original version, since the dish needs to be cooked for a very long time, and the ingredients for it are not so easy to find. Therefore, here is the recipe for a classic soup - with pork (simplified version). Optionally, you can make ramen with chicken, only this is a different recipe.
Components:
- ramen noodles - 600 g;
- pork without bones - 1 kg;
- rendered pork fat - 25 g;
- soy sauce - 150 g;
- greens - 1 bunch;
- ginger - 25 g;
- salt, sugar - 1 tbsp each l .;
- cinnamon - 1 g.
Preparation
The pork is cut into medium-sized cubes, rinsed to remove any remaining blood, then put into a large saucepan and cooked for 30 minutes. It is necessary to remove the film formed during the cooking process from the surface. Then the meat is removed from the pan, the pre-salted broth is set aside for 15 minutes. Then it must be filtered into another container. At the bottom of an empty pan, you need to lay out cinnamon and ginger, and on top of them - ready-made meat, pour a small amount of strained broth. Next, you need to boil these ingredients, add soy sauce and sugar.
The pot with meat will need to be covered with a smaller lid, using it as oppression, put some kind of weight on top. It is necessary to completely immerse the meat in the broth and boil it in this state for four hours.
You will need a clean saucepan to make the noodles. Pour water into it, boil and then pour the noodles into the container. She prepares very quickly - no more than five minutes. After cooking, drain the water and divide the noodles into five equal portions. Take the pan again, add water (1 liter), put on fire. As soon as the water starts to boil, add the lard to the pan and steam for another minute. Then you need to turn off the gas, pour the contents of the pan into plates, add meat and ramen noodles there. Decorating with fresh herbs will be useful here - so the soup will take on a restaurant look. After all these culinary manipulations, you can safely serve an Asian dish on the table.
Tori ramen soup
The main difference from the classic soup is the addition of chicken, not pork, to the dish. However, gourmets are not entirely happy with this combination. Pork is still preferred.
The origin of the recipe for tori ramen is explained by the desire of people to reduce the fat content of the dish. However, Koreans, for example, consider such a substitution inappropriate, since in their understanding it negatively affects the nutritional value of the dish. This recipe is significantly different from the classic way of preparing Korean ramen noodles, because cooking this dish is much easier and faster. The advantage of this recipe is the fact that the beneficial substances that make up the chicken meat have a more favorable effect on the human body, and the taste and aroma of the chicken will decorate the dish in the best way possible.
To make 4 servings of tori ramen you will need the following:
- 300 g chicken wings
- 500 g noodles
- 500 g chicken bones
- 20 g grated ginger
- 100 g thick soy sauce
- 1 bunch of fresh herbs (can be dried),
- salt to taste.
Chicken wings and bones should be placed in a saucepan and covered with boiling water. Next, you need to boil over low heat for about half an hour. After that, remove the meat from the broth and place in 4 equal portion containers. The broth will have to be cleaned of impurities, pour soy sauce into it, add finely chopped ginger and salt. Steam it for some time over low heat.
Boil the noodles for about 5 minutes, then put them in a colander and put them in bowls with meat portions. The noodles and meat are poured over with broth.
When serving, sprinkle with finely chopped onions. Ramen with chicken ready to eat.
Ramen (aka Ramen) is a classic of Asian cuisine. Three countries at once - Japan, China and Korea consider it their national dish. A cross between a first and second course, Ramen has gained popularity in many parts of the world.
In fact, Ramen is fast food, but not in the negative sense that we are used to, but in the original - fast, satisfying and inexpensive food. Indeed, in comparison with most of these dishes, Ramen cooks very quickly, has a high nutritional value, mainly consists of affordable and inexpensive ingredients, and has an excellent taste.
Today, I suggest making one of the popular versions of Ramen - Tori Ramen or Chicken Ramen. It is light tasty dish has long been my favorite. I cook it practically all year round, but especially it helps me out in the cold season. It happens that you come home chilled and tired. There is no strength or desire to cook something solid, this is where ramen comes to the rescue - you will collect everything that is in the refrigerator, and after 15–20 minutes there is a bright, appetizing and tasty dish on the table, and you didn't have to do anything special ... Try it!
Prepare the ingredients according to the list.
The basis of the dish is always broth and noodles, and then everything depends only on your imagination and the contents of the refrigerator. You can use vegetable broth, mushrooms, tofu, beans and vegetables for a vegetarian dish. You can make ramen with beef, pork, poultry, or fish. You can add greens, vegetables, an egg, or limit yourself to a minimum set of components - each option will turn out to be delicious in its own way.
Separate the chicken meat from the bones, remove the skin. The Japanese are principled in this matter and advise using chicken thighs - they are the tastiest.
If time permits, fill the bones with cold water, add a little salt and pepper. You can also add a quarter of an onion, a couple of carrot slices, and a bay leaf. Bring water to a boil and cook for 10-15 minutes. This will create a light, fresh chicken ramen broth. You can also use ready-made vegetable or chicken broth, or just water.
If desired, you can also boil an egg for ramen in parallel.
The Japanese have their own technology for this: chilled eggs must be dipped in boiling water (use a slotted spoon or spoon). There should be just enough water to cover the eggs. Eggs should be boiled with constant quiet boiling of water for 6–6.5 minutes - then the yolk will remain liquid, or 8–9 minutes - if a hard-boiled egg is more to your taste. I like the middle option and boil the eggs for exactly 7 minutes. When the eggs are done, immediately place them in ice water.
If you plan on making the ramen ahead of time, you can pickle the boiled eggs. Mix 2 tablespoons. soy sauce, 2 tbsp. mirin or wine and 6 tbsp. water. Place the marinade and peeled chilled boiled eggs in an airtight bag. Tie the bag tightly so that there is a minimum of air inside and the eggs are completely submerged in the marinade. Place in the refrigerator for 3-4 hours, or even better, overnight.
Chop the ginger root, onion and garlic. Mostly green onions are used - the white part is fried, and the green part is sprinkled on the dish before serving. But you can also use shallots or leeks, or soft salad onions.
Add 1-2 tablespoons of vegetable oil to the bottom of the pot, ideally sesame oil. Add onion, ginger and garlic and simmer for about 1 minute, until aroma appears.
Dissolve 2-3 tbsp in a small amount of broth. miso paste.
Add broth, miso paste, soy sauce and, if using, 1 tbsp more to the saucepan. sesame oil.
Bring broth to a boil. Add chicken pieces and vegetables as desired. I added a handful of frozen mushrooms. Reduce heat to medium and simmer another 3-5 minutes until chicken is done.
The last step is noodles. I use fresh egg noodles for ramen, but any instant wheat, egg, or rice noodles, udon, or soba will work.
You can also try using thin wheat spaghetti. Boil them separately, place a serving on a plate and cover with broth with meat and vegetables.
Add the noodles to the pot and cook together for a few more minutes, until the noodles are done (according to package directions).
Serve a serving of ramen with boiled or pickled egg, sprinkle with fresh herbs or green onions. Add some fresh ginger root if desired.
Ramen is ready! Bon Appetit!
Sometimes you want to pamper yourself and loved ones with the delights of oriental dishes. Ramen soup is good option Japanese cuisine. It is very popular and has analogues in other eastern countries.
Ramen recipe includes simple and nutritious ingredients at an affordable price. The fast preparation process and the many varied recipes make this dish appealing to many gourmets.
Making the perfect Japanese ramen: the secrets of a famous dish
It all starts with the right noodles. This is the main ingredient, and it can be of a different kind for each recipe. Wheat and egg noodles are used. But the one that is prepared in a few minutes will be considered ideal.
The right broth is the foundation of any soup. Its taste determines the final result of the dish. You can use pork or beef to prepare it. V vegetable soup the broth is prepared only on vegetables. This is a great option for lean meals.
There are recipes that don't use decoction. It is replaced by soy sauce with various spices and herbs. They will harmoniously complement the taste, especially if you add hot peppers and some ginger.
In traditional ramen soup, the recipe is not changed. Although the Japanese themselves often experiment with new recipes, adding other ingredients. Each recipe is determined by personal taste preferences.
During the cooking process, do not be afraid to experiment. Ramen can contain pork or beef. There is a seafood composition. You can also diversify the vegetable composition with cilantro, tofu, green onions or avocado.
Classic ramen recipe
In this case, all ingredients are prepared separately in a specific order. Pork Ramen Soup is a recipe originally invented. The number of ingredients is directly proportional to the number of servings. Let's prepare the following products:
- pork;
- instant noodles;
- salt, sugar;
- soy sauce;
- rendered pork fat;
- ginger;
- cinnamon;
- greens (onions or parsley).
First, you need to cook pork, pre-cutting it into slices. Cooking time will take 30 minutes. The foam that appears must be removed and the water must be salt. The broth should settle, if different fractions have separated from the boiled meat, then they are removed. Pure broth is poured into another container.
Place the ginger and cinnamon in a clean saucepan. Put boiled meat on top and pour a little broth so that it slightly covers the meat. All this needs to be boiled and spices added to taste. Then watered soy sauce and cover the pot with a smaller lid. They put a load on it in order to squeeze the meat harder, so it will be whole in the broth. Thus, cooking lasts up to 4 hours.
The noodles are prepared next. It is cooked quickly enough, no more than 5 minutes. In finished form, it is divided into the required number of portions without water.
To get a sufficient amount of broth, you need to take up to 1 liter of water and boil. Then dilute with the remaining broth and, bringing to a boil, hold for a few minutes. In the process of boiling, melted pork fat is added. The finished broth is poured into cups. At the end, add ready-made meat and decorate with herbs.
With enough culinary experience, you can make ramen soup at home. In the process of cooking, the main thing is to be careful with the spices. If it doesn't work the first time, it doesn't matter! The ingredients of classic Japanese ramen are not rare and expensive, so it can be cooked again.
Mushroom ramen for fasting
This recipe will appeal to vegetarians and all fasting people. Its main components are vegetables and mushrooms. The broth is also cooked with vegetables. Consider a list of ingredients for two servings:
- two servings of dried shiitake mushrooms;
- noodles;
- 100 g zucchini;
- part of bell pepper;
- carrot;
- onion;
- 5 tbsp. l. soy sauce;
- chili peppers, herbs, ginger;
- seafood optional.
Cooking starts with mushrooms. They are soaked in boiling water for 2 hours. Shiitake mushrooms can be replaced with champignons. Then they should not be soaked in boiling water.
Cooked mushrooms are boiled in a liter of water for 15 minutes. Chop the zucchini finely and chop all other vegetables into strips. Then fry in vegetable oil for up to 5 minutes, adding soy sauce (3 tablespoons), chili pepper, ginger to the vegetable mixture. The fried contents are spread over the mushrooms and boiled for 5 minutes.
The final ingredient will be noodles, they are added to the total contents and boiled for no more than 5 minutes. At the end, season with soy sauce and garnish with herbs. Seafood is added to taste preferences. The dish is ready!
Japanese soup and ChaSu meat
The cooking recipe differs from the classic method in that the pork is cooked in a special way. In this case, it is used not only for soup, but also for the second, and for cold snacks.
The meat is pre-fried until a golden crust appears. Then it is boiled by adding vegetables. To make the pork soft and juicy, it is stewed over low heat for about an hour. The finished dish is laid out on plates.
Demi-Glass sauce and ramen soup
The recipe is unique in that it combines a Japanese dish with a French sauce. All components of the recipe are prepared together. Chopped vegetables and meat are poured with chicken broth. All are boiled for 5 minutes.
Only noodles and quail eggs are prepared separately. Distributing it into portions, add meat and broth. The decoration is green onions, and a little sesame oil is added for a special aroma.
Egg noodle ramen soup
For all cooking lovers, this is the easiest recipe. You can use purchased noodles or make your own.
Cooking begins with boiling onions and pork. Further on vegetable oil garlic and cooked meat are fried. Sugar with soy sauce is also added there. The contents are fried for a couple of minutes. At the end they are decorated with greenery.
Japanese chicken soup
Tory ramen with chicken- real Japanese fast food. Of the meat components, there is only chicken pulp. Cut it into pieces, add it to the boil. Shredded vegetables are sent there and boiled for a couple of minutes, covered with spices.
Boiled noodles and eggs are laid out on a plate and poured with broth with meat. Sprinkle the dish with green onions. The whole process takes about 5 minutes.
This is a real dietary ramen soup . This recipe also works for a vegetarian.
It starts by making a decoction of mushrooms and cheese. Then the mushrooms and onions are fried separately, and at the end the broth is poured. The contents are boiled.
The finished ingredients are poured with broth and decorated with chopped herbs.
Conclusion
As you can see from the recipes, it is not necessary to get involved in Japanese cuisine to prepare such dishes. If desired, you can pleasantly surprise guests and loved ones with such food. It is customary to eat Japanese ramen from a deep plate, and sticks are used as cutlery. To serve the table correctly, you need to decorate the resulting dish. For this, use greens, halved eggs, meat slices, or avocados. As a result, everything will look appetizing and delicious.
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