home → Recipes Ramen: what is it? what is it made from, how to prepare it correctly? Ramen noodles – product description with photos, composition and varieties (soba and udon); how to make it yourself and cook at home; benefits and harms of Japanese food ramen

Ramen: what is it? what is it made from, how to prepare it correctly? Ramen noodles – product description with photos, composition and varieties (soba and udon); how to make it yourself and cook at home; benefits and harms of Japanese food ramen

Ramen - recipe original soup from noodles instant cooking, to which meat, seafood, fish, eggs, all kinds of salted and fresh vegetables, and herbs are added. Having mastered the technique of creating food, you can appreciate all the delights of Japanese cuisine without visiting a restaurant.

How to cook ramen?

Making ramen at home is not as troublesome as it might seem at first, and if you have it on hand the right recipe Anyone can handle the task.

For the soup you will need meat or vegetable broth, which is prepared in advance with the addition of roots, onions, spices and seasonings, including ginger and garlic.
An invariable component of Japanese hot food is ramen noodles, which are purchased or prepared at home with your own hands.
Ramen is a recipe that requires serving the dish with... green onions, eggs and spicy broth.

DIY ramen noodles

If you have a special machine, ramen noodles can be prepared at home. To obtain the most authentic product characteristics, use durum wheat flour, replacing about half of the total amount of regular all-purpose wheat flour, or using a double portion of butter.

Ingredients:

eggs – 2 pcs.;
yolks – 2 pcs.;
flour – 300 g;
sesame oil – 1 teaspoon;
salt – 1 teaspoon.

Preparation

Mix eggs, yolks, salt and oil.
Sift the flour, add the egg mixture, stir, collect the mass into a lump, and leave for an hour.
Knead the dough until smooth, divide into 2 halves and run each half 10-15 times through a rolling machine, folding the layer in three each time.
After the layer becomes smooth, it is pulled out to a thickness of 1.5 mm, cut into thin noodles, and sprinkled with flour.

Ramen with egg - recipe

Instant ramen noodles, the homemade recipe for which will be presented below, unlike many complex multi-ingredient versions of the soup, are prepared in just a few minutes. In addition to hot chili peppers, you can add ground ginger, garlic and other spicy and aromatic spices of your choice to the hot dish.

Ingredients:

ramen noodles – 2 packs;
eggs – 2 pcs.;
chili pepper – 2 pinches.

Preparation

Bring water to a boil and add spices from the noodle package.
Add noodles and cook for 3 minutes.
Break the eggs into the pan and let it sit for a couple of minutes.
Serve ramen with egg in plates, adding some greens to the hot dish if desired.

Ramen with chicken - recipe

Next is how to cook ramen with chicken. This version of the hot dish has dozens of variations, differing in the composition of additional ingredients, execution technique, final taste, and method of serving. Fried chicken fillet optionally seasoned with a spicy mixture, the composition of which can be adjusted to suit your taste.

Ingredients:

ramen noodles – 200 g;
chicken fillet – 300 g;
garlic – 3 cloves;
ginger – 2 tbsp. spoons;
broth - 1.5 l;
soy sauce – 50 ml;
honey – 1.5 tbsp. spoons;
sesame oil – 1 tbsp. spoon;
sesame seeds – 2 tbsp. spoons;
vegetable oil – 50 ml;
salt pepper;
green onions, boiled eggs, soy sprouts and nori sheets.

Preparation

Add garlic and ginger to the chicken broth and simmer for 15 minutes.
Cut the chicken into cubes and fry it in oil.
Add soy sauce, ginger, salt and pepper, fry until the moisture evaporates, stir in honey and sesame seeds, fry for 2 minutes.
A portion of boiled noodles, green onions, an egg cut in half, nori, soy sprouts, and fried chicken are placed on a plate.
Pour boiling broth over the ramen with chicken and serve immediately.

Ramen soup - recipe

Ramen is a soup recipe that can qualitatively combine different varieties meat and seafood. Rich broth for pouring into in this case prepared by mixing shrimp and chicken broth with ginger and garlic and a liquid base obtained by boiling baked pork with celery, onion and soy sauce.

Ingredients:

ramen noodles – 500 g;
eggs – 2-3 pcs.;
pork – 500 g;
chicken – 200 g;
onions and carrots - 1 pc.;
shrimp – 300 g;
tuna chips – 50 g;
ginger – 50 g;
garlic – 2 cloves;
celery stalks – 2 pcs.;
soy sauce – 250 ml;
oil, green onions.

Preparation

The pork is fried in hot oil, and then boiled with the addition of vegetables and soy sauce for 40-50 minutes, cut into pieces.
Boil chicken with ginger and garlic, and shrimp with tuna flakes until tender.
All 3 broths are filtered, mixed, and boiled.
Ramen soup is served with shrimp, chicken, pork, boiled eggs, noodles and green onions, supplemented with broth.

Ramen with pork - recipe

Ramen, the simple recipe of which will be outlined next, is prepared with pork, which is sliced thinly across the grain, fried in a wok with savory spices and chopped vegetables, and then topped with hot chicken broth, boiled with ginger root and chopped garlic.

Ingredients:

ramen noodles – 300 g;
pork – 300 g;
onions and carrots – 2 pcs.;
garlic – 2 cloves;
broth - 1 l;
soy sauce, oil, green onions, ginger, pepper, spices.

Preparation

The pork is cut thinly, seasoned with pepper, spices and browned in oil, adding soy sauce.
Add onions and carrots and fry until soft.
Place the meat and vegetables on plates, add boiled noodles, green onions, and hot broth.
Serve ramen with pork immediately.

Miso ramen

Ramen, the Japanese recipe of which can be mastered by reading the instructions below, is prepared in broth with the addition of miso paste. The filling for the soup can be any boiled or baked meat, fresh or fried vegetables, legume sprouts, herbs, eggs, corn and invariably noodles.

Ingredients:

ramen noodles – 300 g;
minced pork – 120 g;
broth - 1 l;
miso paste – 3 tbsp. spoons;
tobanjan paste – 1 teaspoon;
sugar – 25 g;
sake – 20 ml;
ginger – 50 g;
sesame – 20 g;
onion – 1 pc.;
garlic – 2 cloves;
sesame oil – 40 ml;
salt, pepper, soy sauce;
green onions, eggs, other soup toppings of your choice.

Preparation

Fry ginger with onion and garlic in sesame oil.
Add minced meat, fry for 2 minutes.
Stir in miso paste, tobanjan, and ground sesame seeds.
Add sugar, pour in sake, chicken broth, salt the base, pepper, season with soy sauce, and boil.
Place noodles, eggs, herbs, and other fillings in bowls and fill with broth and minced meat.

Spicy ramen

A simple ramen recipe can be made with fresh vegetables: zucchini, bell peppers, chili, cabbage, supplemented with shiitake mushrooms or champignons, oyster mushrooms, boiled chicken or shrimp. Any spicy meat broth, cooked with the addition of spicy ingredients, is suitable for pouring.

Ingredients:

ramen noodles – 300 g;
mushrooms – 200 g;
broth - 1 l;
zucchini – 100 g;
onions, carrots and Bell pepper– 1 pc.;
chili pepper – 1-2 pcs.;
sake – 20 ml;
ginger – 20 g;
garlic – 2 cloves;
soy sauce – 100 ml;
greens, butter, shrimp or meat.

Preparation

Sliced mushrooms are boiled in broth.
Vegetables are fried in oil, adding ginger, garlic and chili at the end, added to the soup, seasoned with soy sauce, pepper, and herbs.
Boil the noodles, place them on plates, add spicy broth with vegetables, and add meat or shrimp.

Beef ramen - recipe

Ramen with beef - which can be made quickly and without pre-cooking the broth. The filling in this case will be the spicy broth in which the noodles were cooked. Traditionally, grated fresh or ground dried ginger, garlic, green onions, and chili pepper are added to the liquid base.

Ingredients:

ramen noodles – 300 g;
beef – 200 g;
water – 1 l;
nori – 10 g;
eggs – 2 pcs.;
chili pepper, ground black;
ginger – 20 g;
garlic – 2 cloves;
soy sauce – 70 ml;
green onions, meat spices, oil, salt.

Preparation

Boil the noodles in water seasoned with soy sauce, ginger and garlic.
The beef is sliced thin, seasoned with spices, salt and oil, marinated for 1 hour, and fried until cooked.
Place noodles, meat, boiled eggs, onions, and nori on plates.
Pour the spicy broth over the ramen with beef and serve.

Seafood ramen - recipe

Noodles can only be served with sauce without adding broth. The dish may contain shrimp, mussels, scallops, and squid in arbitrary proportions. If you wish, you can take a ready-made sea cocktail. The vegetables suggested in the recipe or any other vegetables are suitable as an accompaniment.

Ingredients:

ramen noodles – 300 g;
seafood – 300 g;
zucchini, bell pepper, leek, carrot – 50 g each;
soy sauce, sake and mirin - 50 ml each;
cilantro, sesame seeds, oil, garlic, ginger - to taste.

Preparation

Seafood and vegetables are fried separately in oil, seasoned with garlic and ground ginger.
Combine the ingredients with the lasha, add a mixture of mirin, soy sauce and sake, mix and serve, sprinkled with cilantro and sesame seeds.

Kimchi ramen

The peculiarity of the following recipe is the absence of meat components and its use as a filling for noodles and broth. The liquid component can be either meat or vegetable or mushroom broth. Chicken eggs are not used in vegetarian versions of the dish and are added as desired.

In Japan and Korea, and in China too, ramen is considered fast food, but it is also served in restaurants. For those who have tried it at least once and want to reproduce the recipe at home, we will tell you how to do it.

How to make Japanese Naruto ramen with egg?

This recipe will be appreciated by fans of anime, in particular Naruto, whose main character is a fan of this dish.

Ingredients:

chicken soup – 300 g;
celery – 1 stalk;
carrots – 1 pc.;
piece of pork – 400 g;
red fish – 150 g;
shrimp – 8 pcs.;
boiled egg – 2 pcs.;
garlic – 2 cloves;
onion – 1 pc.;
– 300 g;
tuna chips – 25 g;
ginger – 1 root;
sheet of nori seaweed – 1 pc.;
soy sauce, green onions.

Preparation

Let's start with the broth, let it cook on chicken with carrots and an onion, also add a celery stalk cut into 3 parts, do not add salt, you need a liter of water. We roll the pork into a roll, tie it with food twine and fry in a very hot frying pan on all sides to seal all the juices inside. Next, put it in a saucepan, add garlic and peeled and chopped ginger. Fill with water to just cover the meat. Add soy sauce instead of salt and let it cook for half an hour. We also cook fish broth using tuna flakes and shrimp peelings; all this requires about a liter of water.

Boil the noodles in plenty of salted water.

Cut the fish into slices and quickly fry, also fry the shrimp.

Strain all the broths and mix, if you can add little salt. Remove the twine from the pork roll and cut into slices.

Now we assemble the soup: put the noodles in a plate and fill it with broth. Add a couple of slices of fish and meat, a couple of shrimp, half an egg, sprinkle with chopped green onions and decorate the side with a piece of nori. Bon appetit!

For this version of homemade ramen, you can use any broth; the base can be chicken leg, And pork ribs. You can take either thin homemade noodles or instant noodles; in principle, spaghetti will do as well.

Ingredients:

pork – 450 g;
broth - 2 l;
carrots – 200 g;
garlic – 3 cloves;
green onions – 0.5 bunch;
boiled wheat noodles – 400 g;
, soy sauce, vegetable oil.

Preparation

Cut the pork into small cubes and marinate in a small amount of soy sauce. For now, peel and grate the carrots. If time allows, you can chop it into strips or grate it like korean salad. Garlic can also be grated or squeezed through a press. In a frying pan, at high temperature, so that the juice does not escape, fry the meat for about 10 minutes and add carrots and garlic to it. Fry for another five minutes until the carrots It softened and the garlic aroma came out. Remove from heat and set aside. Pour hot broth into the tureen, add some noodles and add fried meat and carrots. We determine the amount of each component to your taste, adjusting the thickness. We’ll also add a little pickled ginger, and you can even add a little marinade for sourness. Soy sauce replaces salt here, so add it directly to the plate as much as you want, sprinkle with chopped green onions. This is how all the components of the soup are stored separately, and are transformed into a finished dish on the plate.

The Japanese word Ramen is considered to be derived from the term "lamian". Some historians and linguists believe that this is the same lagman from Central Asia, and some orientalists see in it a Chinese character that translates as noodles. But almost unanimously, scientists classify ramen as a chukaryori dish, the recipes of which once came from abroad and were adapted to the tastes of local residents.

History of ramen

Today, ramen is considered a real cultural heritage of Japan, and there is even a museum of this dish in Yokohama. But once upon a time, noodles with broth were a common food for hard workers. It was for the working class, mercenaries from China, that merchants prepared and sold hot and satisfying food directly on the street from trays.

After World War II, ramen gained even more popularity. This happened due to the fact that many soldiers, having returned from China to civilian life, to ordinary life, opened their own business, starting to cook and sell their favorite dish.

Ramen was finally made immortal by Momofuku Ando, who in 1958 discovered the recipe for instant noodles. With its advent, preparing ramen according to a classic or any other recipe at home became very simple, and the dish became part of the family menu forever.

Ramen noodles

Some ingredients took the name from the name of the whole dish. For example, the special noodles for this dish are called ramen, by analogy with lagman. In the store you can easily find packages from various manufacturers labeled “lagman noodles,” and here too.

In addition to the ramen noodles themselves, many varieties of Japanese noodles are suitable for cooking at home. Instant ingredients will make the process easier. With wheat noodles, udon and soba noodles, the taste of the dish will be more unusual and piquant. Although it is more correct to prepare ramen from homemade noodles, this is done today only in the best Japanese restaurants, because it is a long and labor-intensive process.

Making the broth

This is the basis of the dish. It is the taste of the broth that determines how successful the whole dish will be. Ramen broth can be meat, fish or vegetable. Thanks to the combination various sauces and additions, noodles with broth are great, including for a vegetarian menu.

Almost all ingredients are prepared separately from each other, and combined together immediately before serving, in a plate. How to prepare the broth depends on the type of ramen. The main requirement is that it must be very strong, rich, but already cleared of various sediments and impurities.

Beef ramen recipe

Is one of the most expressive and very hearty dishes. As a topping you can use:

Nori seaweed;
Wakame seaweed;
Green onions;
Carrot;
Tree mushrooms;

All these components are prepared in advance, and before serving they are simply added to the plate with already boiled wheat noodles. A strong broth is prepared from beef on the bone, the meat is cut into slices and placed on a serving plate. The finished broth is seasoned with sesame oil, soy and oyster sauces. Add salt and pepper to taste. Dark broth is poured into a plate to slightly cover all the ingredients. Served hot.

Ramen recipe with chicken or chicken

Noodles with broth made from chicken or chicken are more tender and dietary. In addition to the main ingredients of noodles and broth, the following are added to the plate:

Nori seaweed;
Green onions;
Chicken meat;
Carrot;
Egg, cut into halves;
Shiitake mushrooms;
Tree mushrooms;
Pickled bamboo.

Algae and mushrooms must first be soaked and boiled; the egg can be pickled or boiled. Cut the chicken meat into small pieces, as well as the pickled bamboo stems. For ramen, wheat noodles are suitable, which need to be boiled, divided into portions and placed on plates with already prepared and portioned products. Chicken bouillon you need to season with soy oyster sauces, heat and pour over the noodles before serving.

Pork Ramen Recipe

Tasty and tender meat, the recipe is suitable for those who do not particularly watch their figure, but love to discover new tastes. Here the classic broth is supplemented with a number of ingredients:

Tofu curd;
Boiled or pickled egg;
Tree mushrooms;
Carrot;
Green onions;
Garlic;
Nori seaweed;
Fresh cilantro.

Instant noodles or wheat noodles are ideal for this dish. The pork broth must be seasoned with miso and kimchi sauce. The pork pulp should be cut into slices and placed in serving bowls along with other ingredients and a portion of noodles. Pour hot, strong broth over all contents.

Vegetarian ramen recipe

Noodle soup, which does not contain meat, can be served as part of a vegetarian menu. For such a dish, all the rules will be identical, except that the broth is prepared from meat, poultry or fish. In this case, you can choose any vegetable broth. The most common products for its preparation are onions, celery, carrots, mushrooms, bell peppers, parsnips, spinach, leeks and tomatoes. The following are used as toppings:

Tofu curd;
Shiitake mushrooms;
Pickled bamboo;
Carrot;
Green onions;
Wakame seaweed;
Nori seaweed.

Prepare all products and divide into portions, placing them in serving plates. Season the finished broth with miso paste, heat and pour into plates.

Serving and Serving

Ramen is not only tasty, but also a very beautiful and impressive dish. What makes him so is the correct delivery. Unlike traditional Russian soups, the ingredients do not need to be poured into a common pan and stirred. The trick is to carefully arrange the ingredients in a plate and, without disturbing the order, pour in the broth so that it barely covers the food.

Another way of serving is to serve all the prepared ingredients separately on the table, each in its own bowl. A container with broth is placed separately. At the table, everyone adds any ingredients to their plate according to taste and desire, and then pours in the broth. They eat ramen with ordinary cutlery, in classic version use chopsticks. First, the broth is drunk from the bowl, and then the contents are eaten.

Ramen from Sushi WOK is served in special thermal containers that keep the dish fresh and hot for a long time. Even when ordering delivery, you will definitely be able to enjoy the unique taste and aroma of traditional Japanese noodle soup. 4 recipes for every taste.

The birthplace of ramen

The birthplace of ramen is China, and it used to be called chuka-soba in Japan ( Chinese noodles), in Central Asia and Western China a similar dish is called lagman, in Korea - ramen. The Japanese began to eat it in the 10s of the 20th century, around the time when Chinese cuisine began to attract widespread attention. When this dish first appeared in Japan, it was mainly sold in small street ramen-ya stalls. Today, ramen is still sold in ramen-ya, but recently it has begun to be served in cafes, restaurants, and even in special vending machines similar to coffee machines.

Ingredients and technology for preparing ramen

Ramen is a simple dish that consists of wheat noodles in a broth, topped with specially prepared pork called chashu (Japanese: 叉焼, チャーシュー cha:syu:?), a type of kamaboko with a curl inside called Naruto, pickles: bamboo shoots, pickled shiitake mushrooms, mung bean sprouts and vegetables such as spinach, green onions or komatsuna (var. Chinese cabbage). Sometimes nori and eggs (boiled or fried) are added to ramen. The dough for ramen noodles is made by mixing water with an addition of baking soda or potassium bicarbonate with wheat flour. In most cases, chicken eggs are also added to the dough. The dough is kneaded and then cylindrical strips are formed from it. Each strip is pulled out into a thin thread, then folded in half and each half is pulled out again. The stretching and bending is repeated again and again, and so an ever increasing number of thinner threads are obtained.

Ramen cooking steps

1) Cook the broth for ramen (for example, from seaweed, water and dried bonito flakes: add water so that it covers the seaweed, after an hour put the pan on medium heat, just before the water boils, pull out the seaweed and add the flakes to the water , remove the pan from the heat and stand until the flakes settle to the bottom, after which the broth is filtered through cheesecloth). Drain the tofu, wipe with a kitchen towel, and cut into cubes. Bring the broth to a boil, add mushrooms and cook over low heat for 2 minutes. Tofu and green onions are added. The broth is mixed with soy sauce.

The main types of broths used to prepare ramen are fish broth (mostly shark fin) or meat broth (beef or chicken). Roots and vegetables are added to all types of broths during cooking. According to the classification of broths, there are 3 main types of ramen - shiro ramen (Japanese “white ramen”, ramen with pure broth), miso ramen (miso is added to the broth) and soy ramen (with the addition of soy sauce). Drain the tofu and pat dry with a kitchen towel. Using a sharp knife, cut into 1-inch cubes. Bring dashi broth to a boil, add mushrooms and simmer over low heat for 2 minutes. Add tofu and green onions.

2) Boil the noodles separately.

3) Chashu is prepared (sometimes with the addition of soy sauce and ajinomoto). It can be chopped green onions, pieces boiled meat, dumplings, dried nori or wakame, shiitake mushrooms, dried small sardines, tuna flakes, salted plums and other pickles, kimchi, soft-boiled eggs, etc. and so on.

The meat is cut into small pieces, sprinkled with spices, soy sauce and crushed garlic are added, grated for Korean carrots carrots are grated, onions are finely chopped and fried in oil. Afterwards the meat is fried.

4) Boiled noodles are placed in a bowl and filled with broth. The remaining ingredients are laid on top of the noodles: chashu, eggs, pickles and vegetables, nori. Ramen is eaten using chopsticks, and sometimes a specially shaped porcelain or earthenware spoon (the so-called “Chinese spoon”) is also served to drink the broth.

According to the rules of eating, the noodles and other ingredients are eaten first, and then the broth is drunk.

History of ramen

This word comes from two Chinese characters "lamian" (Chinese: 拉面, pinyin lamiàn, pal. lamian), which in Japanese are read as "ra" and "men" and mean "to pull" and "noodle" respectively. The same word is pronounced lagman in Central Asia. However Japanese way The preparation of noodles is somewhat different from the Dungan and Central Asian ones, which is why the Chinese call ramen “Japanese lamen”.

Ramen in fast food

In the 50s, someone who returned to Japan from China a few years after the war began making Sapporo Ramen in Hokkaido. Noodles gained popularity, and the word ramen was soon on everyone's lips. By the 80s, both young and old already believed ramen noodles the most a regular dish. In the first half of the 90s, ramen experienced an unprecedented increase in popularity throughout the country, especially in large cities, and almost all media outlets rode the crest of success, playing on its popularity in special videos dedicated only to noodles. This was not a passing hobby of gourmets, but a whole social phenomenon. Since then, the ramen boom has died down somewhat, but since the beginning of the new century, no decline in its overall popularity has been observed. Each specialty restaurant continues to hone the flavors in its own way, carefully selecting noodles and recipes for soup, seasonings and whatever goes on top. They have to please people who have developed very delicate tastes. Competition is fierce, and some restaurants have long lines of people waiting to enter. Enthusiasts test out new restaurants as soon as they open, write critical reports, rank them according to their subjective standards, and post the results on their home pages. This is how the ramen craze keeps up with the times.

The boom began in Sapporo, in northern Japan, and spread to cities in various parts of the country, where the local variety was given its own names: Hakata, Kagoshima, Kumamoto, Hiroshima, Kitakata and many others.

Gallery

Soya ramen

Shio ramen

Wantan ramen

Wantan-man

Kimchi ramen

Asahikawa ramen

Misoramen222.jpg

Miso ramen

Wakayama ramen

Banshu ramen

Okayama ramen

Ramen soup is a soup based on a rich broth, usually meat, with wheat noodles and a variety of ingredients. A hearty, aromatic and inexpensive instant soup is a must-have item in the daily home meal of the Japanese and on the menu of most Asian restaurants.

Noodle soup has long been common in Asia: in Central Asian cuisine it is called lagman, in Chinese - lamian, in Japanese - ramen. It came to Japan from China only 100 years ago, but with the invention of instant noodles in 1954, it was reborn and spread from Japan throughout the world.

Today there are two approaches to preparing ramen: traditional, in which the meat is cooked for several hours to obtain a rich, concentrated broth, and modern, in which the soup is prepared in a matter of minutes without losing its satiety, taste and aroma. The review presents recipes from both approaches.

There is no single canon for preparing ramen, just as, for example, there is no standard for Russian pies. We put the most different fillings, in the same way, the Japanese culinary specialist fills the broth with noodles with various ingredients - both ordinary and exotic. Japanese specialty restaurants are actively experimenting with fillings and seasonings and developing their own signature types of ramen.

It is better to undercook ramen noodles a little - remove from heat 1 minute earlier than indicated on the package. Then, when they put it in bowls and pour boiling broth over it, it will “arrive.”

How to make ramen soup - 15 varieties

Recipe classic soup Ramen is the foundation from which all the countless variations of the popular Japanese-Chinese dish originate. Once you know this foundation, you can experiment with different ingredients and create your own unique ramen recipes.

Ingredients (5 servings):

Ramen noodles - 700 g
Pork - 1 kg
Rendered pork fat - 30 g
Soy sauce - 200 g
Ginger - 30 g
Cinnamon - 1 g
Greens - 20 g
Salt, sugar to taste

Preparation:

Cut the pork into portions, rinse, and boil for 30 minutes in a large saucepan, skimming off the foam. Then remove the meat, add salt to the broth and let it settle. Pour the purified broth into another bowl.

Place the ginger and cinnamon on the bottom of a clean pan, place the pork on top, and add a little broth. Boil, sweeten, add soy sauce. Press down the meat with a smaller lid with a weight so that it is completely covered with broth - and cook for 4 hours.

In a separate pan, cook the ramen noodles - cook in boiling water for 3-5 minutes. Divide the finished noodles into 5 deep bowls. Boil a liter of water in a saucepan, add the remaining broth, pork fat and boil for another minute. Then pour the contents into bowls, add the prepared pork, and garnish with herbs.

An easy, quick recipe: Chicken Tori Ramen is ready in just 5 minutes. Real Japanese fast food.

Ingredients (1 serving):

Ramen noodles - 150 g
Chicken - 100 g
Soy sauce - 2 tsp
Carrots - 50 g
bell pepper- 50 g
Garlic - 10 g
Green onions - 10 g
Boiled egg- 0.5 pcs.
Salt to taste

Preparation:

Place in boiling chicken broth: diced chicken, diced carrots and peppers, garlic. Stir, cook for 2 minutes. Then add soy sauce, salt and cook for another 2 minutes.

Boil the noodles separately and place on a plate. Pour in the broth, add half a boiled egg, and garnish with green onions.

This is the light version classic recipe. The pork is cooked not for 4, but for only 0.5 hours, and then quickly fried. The result is a fragrant and appetizing dish.

Ingredients (2 servings):

Pork - 200 g
Noodles - 80 g
Chicken eggs - 2 pcs.
Ginger - 20 g
Garlic - 2 cloves
Green onion - 40 g
Soy sauce - 2 tbsp
Sugar - 1 tsp

Preparation:

Cut the pork into thin strips, place in a saucepan with cold water, bring to a boil, remove the foam. Coarsely chop the ginger, onion and garlic, add to the meat, cook for half an hour. During this time, boil the noodles and eggs and place on plates.

Remove ingredients from broth. Place the pork in a frying pan, add sugar and soy sauce, fry for 2 minutes without oil. Place the fried meat in bowls with noodles, pour in the broth, and sprinkle with green onions.

Ramen soup with demi-glace sauce and quail eggs

Original recipe from the chef. Traditional Chinese soup is topped with traditional French sauce.

Ingredients (1 serving):

Ramen noodles - 30 g
Chicken thigh- 50 g
Veal fillet - 50 g
Chicken broth - 200 g
Soy sauce - 20 g
Demi-glace sauce - 20 g
Ginger root - 10 g
Green onions - 10 g
Garlic - 5 g
Boiled quail eggs - 2 pcs.
Sesame - 5 g
Sesame oil - 3 g

Preparation:

Pour chicken broth into a saucepan, add thinly sliced meat, coarsely chopped ginger, onion and garlic, add soy sauce and demi-glace sauce. Bring to a boil, cook for 5 minutes. Then remove from the stove and leave to steep for another 5 minutes.

Place boiled noodles in a plate, halves quail eggs, sprinkle them with sesame seeds. Add meat from the saucepan, pour in broth, sprinkle with green onions, add sesame oil.

Sesame oil will give an unusual aroma, but it is important not to overdo it - it is very concentrated.

Chashu is a specially prepared pork that the Japanese traditionally add to ramen soup. But this juicy meat is perfect both as a second serving dish and as a cold appetizer.

Ingredients (4 servings):

Ramen noodles - 400 g
Pork belly or neck - 1 kg
Soy sauce - 100 ml
Vegetable oil - 3 tbsp
Sake (can be replaced with vodka) - 4 tbsp
Ginger - 30 g
Green onion - 50 g
Chinese cabbage- 150 g
Garlic - 4-5 teeth.
Sugar - 1 tsp
Chicken eggs - 4 pcs.

Preparation:

Cut the pork belly into slices, roll into rolls and tie with thread to retain its shape. If you are cooking the neck (and not the brisket), then cut it into 4 steaks.

Heat vegetable oil in a saucepan or deep frying pan and fry the pork until golden brown. Pour boiling water over the meat completely and skim off the foam. Add ginger, onion, garlic, soy sauce, vodka, sugar. Bring to a boil, skimming off the foam. Cover the dish with a lid and leave to simmer on the lowest heat: steaks - 50 minutes, rolls - 2 hours. Then turn off the heat and leave the pork in the broth until it cools.

Boil the noodles and eggs and place on plates. Place the prepared chashu, pour in the broth, garnish with shredded cabbage and onions.

An easy recipe for beginner cooks. You can buy ready-made egg noodles or make your own.

Ingredients (2 servings):

Pork - 200 g or 1 chicken leg
Egg noodles - 200 g
Chicken egg - 2 pcs.
Onions - 1 pc.
Soy sauce - 1 tbsp
Garlic - 2 teeth.
Sugar - 1 tsp
Sesame oil - 1 tsp
Ginger, green onions to taste

Preparation:

Coarsely chop the onion, put it in a saucepan, add meat, add 2 liters of water. Bring to a boil and cook: chicken leg - 40 minutes, pork - 1-1.5 hours. Then remove the meat and strain the broth. Add salt and pepper to taste and sesame oil to the purified broth.

Heat a frying pan with vegetable oil. Add chopped garlic and fry. Add pieces of meat, sugar, soy sauce, fry over medium heat for 2-3 minutes.

Boil the noodles and eggs and place on plates. Add meat, broth, sprinkle with green onions.

Vegetarian water soup with vegetables and mushrooms. Non-vegetarians can cook it with meat or fish broth, add shrimp, fish, meat or egg.

Ingredients (2 servings):

Dried shiitake mushrooms - 2 handfuls
Noodles - 1 bunch
Zucchini - 100 g
Bell pepper - 1/2 tsp.
Carrots - 1 pc.
Onions - 1 pc.
Soy sauce - 5 tbsp
Hot pepper, ginger, herbs to taste
Shrimp - optional

Preparation:

Pour boiling water over dry mushrooms and leave to soak for 2 hours.

In the absence of dry shiitakes, you can use fresh oyster mushrooms or champignons. Naturally, there is no need to soak them.

Pour a liter of water into a saucepan, add mushrooms, bring to a boil, cook for 15 minutes.

Cut the zucchini into cubes, peppers, carrots and onions into strips. Fry on vegetable oil 5 minutes. Add 3 tbsp. spoons of soy sauce, ginger (dry or fresh), hot peppers taste. Place the entire roast over the mushrooms and cook for 5 minutes. Add noodles and chopped herbs, cook for another 5 minutes.

Add 2 tbsp to the finished soup. spoons of soy sauce, sprinkle with herbs, add shrimp or pieces of fish or chicken if desired.

A simple, quick recipe. Great for students and bachelors.

Ingredients (1 serving):

Pork - 150 g
Chicken broth - 200 ml
Dry fish broth "Dashi" (optional) - 0.5 tsp
Boiled chicken egg - 1 pc.
Carrots - 50 g
Green onions - 50 g
Soy sauce - 30 ml
Egg noodles - 100 g

Preparation:

Fry the meat until golden brown. Cut the finished piece into thin slices.

Pour chicken broth, Dashi, soy sauce into a saucepan, add carrots and onions, stir. Cook over low heat for 5 minutes.

Boil the noodles, place in a plate, pour in the broth. Add meat, egg halves, garnish with green onions and nori seaweed leaves (optional).

A variant with inimitable aromas of ginger, snowy sweet pea and coriander.

Ingredients (3 servings):

Pork (minced meat) - 500 g
Chicken broth - 1 l
Noodles - 200 g
Soy sauce - 1 tbsp
Ginger root - 20 g
Garlic - 2 teeth.
Carrots - 1 pc.
Green onions - 50 g
Coriander leaves - 1/3 cup
Snow peas - 100 g
Chili pepper - 1 pc.

Preparation:

Mix minced pork with crushed garlic and grated ginger. Salt, pepper, form small balls.

Boil 3 cups of water (750 ml) in a saucepan. Add soy sauce, chopped garlic and ginger, meatballs and cook for 5 minutes. Add carrots (cut into strips), snow peas (cut lengthwise), noodles and cook for 2-3 minutes until the noodles are done.

Sprinkle the finished soup in bowls with green onions, coriander, and chili.

The recipe is based on rich chicken broth. Shoyu ramen is a soup that uses soy sauce instead of salt.

Ingredients (2 servings):

Chicken legs - 2 pcs.
Egg noodles- 200 g
Chicken eggs - 2 pcs.
Soy sauce - 1 tbsp
Carrots - 50 g
Celery - 2 stalks
Onions - 1 pc.

Preparation:

Pour 1 liter of water into a saucepan, put the chicken legs, bring to a boil, skim off the foam. Add whole carrots, onions and celery, cook for 1 hour over low heat.

Boil the noodles and place on a plate. Pour in the broth, add soy sauce, half eggs, chopped chicken, and chopped onions.

In this version, the pork is stir-fried with ginger and onions, without sugar, as in many traditional recipes.

Ingredients (2 servings):

Pork - 250 g
Chicken broth - 1.5 l
Egg noodles - 120 g
Ginger root - 30 g
Soy sauce - 1 tbsp
Carrots - 1 pc.
Chicken eggs - 2 pcs.
Radish - 2 pcs.
Green onions, cilantro to taste

Preparation:

Chop the pork, add salt and pepper, and fry in a saucepan until cooked. Add chopped ginger and onion, sauté for 1-2 minutes. Pour in the broth and bring to a boil.

Add noodles, cook until done. Add soy sauce, chopped carrots and radishes. Pour into plates, garnish with herbs and halved eggs.

A complex recipe from professionals.

Ingredients (3 servings):

Small soup chicken - 1 pc.
Ramen noodles - 400 g
Carrots - 1 pc.
Onion - 1 pc.
Chicken eggs - 6 pcs.
Green onions - 50 g
Soybean or bean sprouts - 200 g
Miso paste - 2 tbsp
Soy sauce - 100 ml
White wine - 50 ml
Sugar - 0.5 tsp

Preparation:

Cut the chicken into large pieces, pour in 3 liters of water, bring to a boil, skim off the foam. Add salt, add onion and carrots cut in half. Cook for 4 hours on low heat. Strain the finished broth. Separate chicken meat from bones.

Boil the eggs for 7 minutes, cool under running water for 3 minutes, peel. Pour white wine, soy sauce into a ziplock bag, add sugar, add eggs and leave for 3-4 hours.

Pour 1.2 liters of broth into the pan, add miso paste, stir. Bring to a boil over low heat. Use the remaining broth in other dishes.

Separately, cook the noodles, undercooking for 1 minute, and place in deep bowls. Add chicken pieces, finely chopped onion, sprouts. Pour in the boiling broth, add the egg halves and serve immediately.

Original vegetarian soup.

Ingredients (2 servings):

Fresh mushrooms - 300 g
Egg noodles - 240 g
Cheese - 100 g
Soy sauce - 3 tbsp
Olive oil- 2 tbsp
Leeks - 2 stalks
Salt, pepper to taste

Preparation:

Pour 2 liters of water into a saucepan, add mushrooms, shredded cheese, and bring to a boil. Reduce heat, cook for 15 minutes. Strain the broth, add soy sauce.

Sauté leeks in a saucepan, add mushrooms, fry for 10 minutes. Add broth, bring to a boil.

Add pre-boiled noodles to the broth and heat well. Pour the finished soup into bowls and garnish with chopped green onions.

Quick diet soup with vegetables and seafood.

Ingredients (1 serving):

Mixed vegetables: chopped carrots, onions, white cabbage - 20 g
Broccoli - 20 g
Cauliflower - 20 g
Mini corn - 15 g
Seafood Cocktail- 30 g
Black salmon - 10 g
Scallop - 10 g
Boiled chicken egg - 20 g
Ramen noodles - 40 g
Miso broth - 150 g

Preparation:

Fry the vegetables until half cooked. Put broccoli cauliflower and mini corn, fry for 30 seconds. Add seafood and fry for another minute. Then pour in the miso broth and bring to a boil.

Boil the noodles separately and place in a deep bowl. Pour boiling broth with ingredients, garnish with egg slices.

Exotic soup in 10 minutes. Mirin, Japanese rice wine, can be replaced with sweetened white wine or dry sherry.

Ingredients (1 serving):

Strong meat broth without salt and seasonings - 200 g
Champignons - 15 g
Ramen noodles - 40 g
Carrots - 10 g
Leek (white part) - 15 g
Soy sauce - 15 g
Sesame oil - a few drops
Mirin - 10 g
Pickled bamboo - 10 g
Spinach - 10 g
Zucchini - 15 g

Preparation:

Cut vegetables and mushrooms into pieces that are easy to pick up with chopsticks. Meat broth bring to a boil, add noodles and carrots, cook for 5 minutes. Add champignons, pickled bamboo, and after a minute - spinach, leek and zucchini.

After 1-2 minutes, add mirin, soy sauce and sesame oil.

You can add chicken fillet, a piece of omelette or other ingredients to your taste to the finished soup.

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