We want to introduce this recipe for mild soy sauce-based ramen with soup stock made from dried anchovy and with plenty of umami flavor. Although it has a simple seasoning, it brings out the full flavor of regular Japanese-style ramen you can enjoy at home. You can use store-bought ingredients as toppings to save time.
Japanese Soul Food, "Ramen"
It's clear that ramen is well known to Japanese people because there are ramen hotspots in every corner of Japan. This dish, hailing originally from China, uses Chinese noodles and has never stopped evolving into unique varieties. It has become a national dish (you can see many ramen shops dotted around as you walk around downtown areas such as Tokyo!) It is popular among people of all ages, such as office workers for lunch and family's dining out. It is safe to say that ramen is embedded in Japanese life.
Japanese Ramen has Plenty of Choices
The basic types of soup in ramen are soy sauce, miso, salt, and tonkotsu (pork bone stock), but the variety is limitless; it depends on the region and the type of soup stock! For example, Sapporo miso ramen in Hokkaido, the northernmost prefecture in Japan, uses plenty of vegetables and butter for toppings. Hakata pork bone ramen uses red ginger in Fukuoka Prefecture (the Kyushu region). You will find red ginger and Kitakata ramen in Fukushima Prefecture (the Tohoku region) with smooth soy sauce soup that clings to flat noodles. There are many types of soup stocks, such as seafood, pork bone, and chicken bone. Each ramen restaurant carefully makes the soup stock by boiling it for hours to prepare and serve its best ramen with a distinctive flavor.
- 2 servings Chinese noodles (fresh)
- 0.25 leek Japanese leek
- 1 egg Egg
- 2 tbsp Soy sauce
- 1 tbsp Sake
- 1 tbsp Mirin (Japanese sweet sake)
- a pinch Bonito flakes
- 2 tsp Salt
- a pinch Pepper
- 4.05 cup Niboshi (iriko) dashi soup stock
- 0.5 oz Menma/ Bamboo shoots (store-bought)
- 4 slices Chashu pork (store-bought)
- to taste Sesame oil
Cook niboshi (iriko) dashi soup stock for ramen soup.
Cut Japanese leek into small pieces. Boil eggs to desired firmness, peel off shells, and cut in half.
Start boiling the fresh Chinese noodles in plenty of water.
Put ingredients (A) into two bowls in equal parts, pour in the warmed niboshi (iriko) dashi soup stock and add the drained noodles into each bowl.
Top each bowl with bamboo shoots, pork chashu, chopped leek and egg and sprinkle with sesame oil.