This recipe is designed for preparing and serving ramen in standard American-size soup bowls which only hold about 1 cup of liquid with noodles + toppings. Typical Ramen recipes are designed for serving in large Asian noodle bowls which can hold up to 2 cups of broth and noodles.
6 ramen noodles (3-oz to 5-oz), fresh*
- Pasta Maker
- 3 cups All Purpose Flour
- ½ cup baking soda
- 1 cup warm water
6 cups of soup base**
- 1 lb boneless pork shoulder, tied with kitchen twine (this is the Chashu pork)
- 1 lb chicken bones
- 1 lb pork spareribs (I double at times when I want to use the sparerib meat as a topping)
- 10 cups water (or dashi for extra umami)
- A large piece of ginger, sliced or smashed
- 1 head Garlic, sliced horizontally
- 2 Scallions
1 cup of tare seasoning
- 1 cup soy sauce
- 4 tbsp. sake
- 2 tbsp. mirin
- Small piece ginger, crushed
- 1 clove garlic, crushed
- 1 scallion, coarsely chopped
- 3 soft-boiled eggs, sliced in half
- 6 scallions, thinly sliced
- 1 toasted nori seaweed
- boiled spinach
- Naruto or Kamaboko fish cake
- Marinated Bamboo Shoots
- Fresh Bean Sprouts
The Day Before:
- Prepare soup base. Bring water and stock ingredients to a boil. Lower heat and simmer gently for 4 hours. Once the soup base is done, reserve pork shoulder, wrap in plastic and refrigerate. This will make it easy to cut into round slices later. Strain broth and discard all solids. Refrigerate overnight.
- Prepare the tare, while the soup base is cooking. The tare ingredients should be brought to a boil in a small sauce pan. Then set aside/refrigerate until ready to use.
- Make the noodle dough (optional if you buy pre-made). Bake the baking soda on a foil-lined baking sheet in an oven at 250 degrees for one hour. This is the key ingredient to these fresh Ramen Noodles. Once the baking soda is BAKED and cooled, combine 4 tsp of it and the warm water in a large glass bowl. Add flour and mix. The “dough” will goopy, then crumbly, but it should be wet enough to stick together when forming into ball. Knead for 5 minutes. Wrap in plastic and let rest for 20 minutes in room temperature. Knead again for 5 minutes. Rewrap and refrigerate overnight.
The Day Of:
- Prepare the noodles. Remove dough from refrigerator and bring to room temp. Flatten dough using your hand or rolling pin until it is thin enough to pass through a pasta maker. I flatten dough from setting 7 down to 4. Then, pass the flattened noodles through spaghetti size cutter. Add a little bit of cornstarch o or flour to keep noodles from sticking together. Divide into 6 portions.
- Cut pork shoulder into slices. Option: Brush slices with soy sauce on a foil-lined baking sheet and broil for a minute or two.
- Bring a large pot of unsalted water to boil. Cook Noodles in unsalted water for 1-2 minutes. Fresh noodles float when cooked through. DO NOT WAIT TOO LONG. As soon as they are done, they need to come out. Remember, when the hot broth is added, they cook again.
- Reheat soup base. Add ¾ cup of tare. The broth should taste very salty. The noodles and garnishes will water it down. Reserve the ¼ cup in case the broth is not salty enough.
- Prepare Bowl. Place noodles into each bowl. Top with Chashu pork (but none of the other garnishes).
- Pour Soup. Add 1 cup hot soup over noodles and pork to warm through.
- Top with other garnishes, as desired.
- Serve immediately.
*Pre-packaged noodles options available locally: frozen Myoyo Ramen Kits from Foods of All Nations (discard seasoning pack), Hakubaku dried Organic Ramen or other brands labelled “Chinese Chuka Soba noodles”.
** If you do not eat pork or meat, you can make Vegan / Vegetarian / Pescetarian broths by making dashi out of Kombu Seaweed, Dried Shiitake, Bonito flakes or other dried seafood items. Alternatively, you can skip pork and use just Chicken Broth as well.