I am sure you’re thinking. Ramen recipe that is instant? Why don’t you follow the instructions on the packet: boil water, add the noodles, add spice packs then “stir occasionally”?
In some cases, this unclear and unspecific approach yields an acceptable outcome. The noodles are hot and the broth is spiced. However as I discovered while writing my cookbook Koreatown, Koreans have a Ramen method that creates an even better bowl.
And Koreans must be aware. According to reports, in the average, South Koreans eat 80 bags per year, which is quite many instant noodles. This is the reason why I rely on the Koreans for quick ramen instruction. The majority of ramen sold comes from Shin Ramyun (shin means “spicy” in Korean as well as ramyun refers to an Korean name for ramen which is a Japanese concept). This step-by step guideline to prepare a standard 4-ounce package of ramen was created in conjunction with Shin however it can be compatible well with Japanese, Chinese and Malaysian brands too.
1. BOIL THE WATER, ADD THE SEASONING PACKETS
2 1/2 cups water boiling in a large pot at a high temperature. The soup base is then added along with the vegetables mix. Boil for one minute.
2. DROP IN THE NOODLES–GENTLY
Include the entire disk of dry noodles. Don’t cut the noodles into half. I know it’s fun break things however, you should not do it. Instead, drop the noodles into boiling broth and then press them down using chopsticks or a fork to ensure they are submerged. Do not stir the noodles; just remain submerged. After about 2 minutes the noodles will begin to soften and then break into pieces.
Image could contain Food Pasta Noodle Human Person Spaghetti Dish as well as Meal
Ramen fanned with a lid for a pot. Photo by Sam Horine
3. FAN IT!
This is vital as I have found that cooking the noodles in the oven for 4-5 mins according to the directions for ramen that most are written, results in the noodle to be limp and soggy. To prevent this from happening you must slow down the cooking process as the broth is cooking. The most efficient method for doing this is to fan the noodles.
After two minutes at which point the noodles are soft and separated, remove the noodles out of the broth, and then let them circulate for 2 minutes. The circulation of air can slow down the cooking process and will give the noodles a more al dente appearance.
Are you missing a fan? Have you forgotten the first grade skill of creating one from paper? You can make one using lids for pots or even your own hand.
4. PUT AN EGG ON IT
The noodles that have cooled are returned to the broth and sprinkle on your toppings. Next week , I’ll explore the numerous, varied ways to enhance instant Ramen. But for now, let’s concentrate on the basic. Pour a raw egg over the noodles and cover the pot and let it boil at a boil for about 30 seconds. Switch off the flame, then cover, and let the noodles sit for 30 seconds. Serve immediately.
1 pack of ramen noodles, with flavor packet
1 large egg
1/2 teaspoon butter
2 pieces American cheese
1/4 teaspoon sesame seeds toasted
1/2 scallion, green portion only, thinly cut on the bias, or optional
Take 2 1/2 cups of the water and bring it to boiling in a small pan. Cook the noodles for two minutes. Add the flavoring mix Mix, and allow cooking for 30 seconds.
Take the pan off the flame and slowly put in the eggs. Do not stir. Pull the noodles in over the egg and allow it to rest for a minute before letting them poach.
Transfer everything into an serving bowl, then add the cheese, butter, and sesame seeds, and mix. Sprinkle with scallions If you wish.
Japanese ramen noodle soup
Make use of chicken, noodles, sweetcorn, spinach, and eggs to create this delicious Japanese noodles soup. This is great to make when you want something delicious, yet light and healthy.
700ml chicken stock
3 cloves of garlic, cut in half
4 tbsp soy sauce plus additional to season
1 tsp Worcestershire sauce
small piece of ginger that is thumb-sized, chopped
1/2 teaspoon Chinese five spice
A pinch of chilli powder
1 teaspoon white sugar (optional)
375g ramen noodles
400g of cooked pork sliced or chicken breast
2 1 tsp sesame oil
To serve as this garnish
100g baby spinach
4 2 tablespoons sweetcorn
4 eggs boiled peeled and cut in half
1 sheet of dried nori carefully shredded
Cut green spring onions into slices or shallots
Sprinkle of sesame seeds
Mix 700ml chicken stock, three cloves of garlic halved 4 tbsp soy sauce teaspoon Worcestershire sauce, 1 sliced small piece of ginger that is thumb-sized 1/2 tsp Chinese five spices, a pinch of chilli powder, and 300ml of water in the stockpot or large pot Bring to a simmer, then reduce the heat, and let it simmer for 5 minutes.
Check the taste of the broth – Add 1 teaspoon of white sugar or additional soy sauce in order to increase the sweetness or saltiness to your taste.
Make 375g of Ramen noodles according to the instructions on the package Drain and put aside.
Cut 400g of cooked chicken or pork cook in 2 tsp sesame oil until the oil is beginning to turn brown. Set aside.
Divide the noodles into four bowls. Then, top each with one-quarter of meat. Add 25g of spinach 1 tbsp sweetcorn, two eggs boiled in half each.
Pour the stock through an unclean pan, and then bring it to a boiling point again.
Divide the soup among the bowls and then sprinkle on 1 nori sheet that has been shredded and sliced spring onions, shallots, and sprinkle with sesame seeds. Let the spinach wilt just a little before serving.