Japanese cuisine: Ramen noodles. Ramen soup, step by step recipe for making ramen noodles

Recipe: Ramen

Ramen originally began to be prepared in China, and in Japan the noodles were known as Chuka-soba, which translated means " Chinese noodles". The Japanese began to cook it in the tenth years of the twentieth century, around this time the cuisine of China began to attract more and more attention. Ramen, the recipe for its preparation has survived to this day. It is a favorite, and most importantly a simple dish all Koreans.

In addition to noodles, you can add soy, onions, mushrooms and other vegetables, as well as shrimp, eggs and many other products at the discretion of the cook. Most often, ramen is consumed with kimchi. It gives a more refined taste. Some people never make ramen without kimchi. This once again proves that these two products go well together. So easy to prepare noodles with spicy and... aromatic broth is the main Korean dish. Statistics show that the consumption of this Japanese favorite is eighty packs per Korean per year. Therefore, Korea has always been the main leader and ranked first among the rest of the world in terms of consumption of instant noodles.

How to cook ramen?

For this we need:

Ramen: delicious noodle recipe

Preparation of broth. It is made on the basis of a cube, with which the noodles are poured and left until ready. After this, sesame oil, green onions, and soy sauce are added. So how to cook original ramen? Remember! The main thing is the broth, not the noodles, as many people think.

It should be rich. You need to cook it for two and a half or better three hours, although many people cook for one and a half hours and say that this is enough. Let's take, for example, broth from hams or whole chicken; also, instead of chicken, you can take pork or beef, but always with bones.
Onion and garlic, one head each.
Celery.
Carrot.
Salt and ground black pepper.
Soy sauce - one teaspoon.
Soybean oil - one tablespoon.
A cube of broth, in our case chicken.
Water.

The noodles are taken fresh, but not dried. It is added to the broth, strained through cheesecloth, then boiled and stirred for about two or three minutes. The following is usually added to the finished ramen:

Cooking ramen, the recipe for which is very simple, is quick, and the deliciousness is indescribable. I think this is one of the most unique dishes, which was invented by people. I recommend that all readers try to cook this dish or just enjoy it ready-made. I assure you, you will not be disappointed. Ramen, the recipe for which is different everywhere, choose to suit your taste. Treat your friends, family and loved ones to this incredibly tasty dish. Bon appetit!

In Korea and Japan, a variety of food is sold on the street: fast food is found there at every turn. The most popular is ramen noodle soup. You can prepare this Korean recipe yourself. Using different fillings, the hostess will cook it easily korean soup for all occasions.

The name of the dish comes from the Chinese characters “lamian” and “pinyin” and mean ‘pull’ and ‘noodles’. Also, the Chinese sometimes call the dish “Japanese lamian,” and the Koreans call it “ramyeon.”

At the beginning of the twentieth century, the recipe passed from Chinese to Japanese culture, receiving the name “bale-soba”. Initially, you could only buy it at ramen-ya fast food stalls. Over the years, the soup gained popularity and appeared on the menu. expensive restaurants and a cafe.

Noodles are prepared from wheat flour, eggs, salt and alkaline mineral water kansui. IN korean recipe kansui is replaced with regular mineral water. Shiitake mushrooms, spinach, marinated chashu pork, bean sprouts, Chinese cabbage Komatsuna or bamboo shoots.

Recipes Korean cuisine differ in piquancy and sharpness. Therefore, it is important to remember the spices: turmeric, red and black pepper, ground ginger, bay leaf, saffron. To prepare Korean ramen you will need the following ingredients:

pork pulp - 300 g
onion - 2 pcs.
Ramen noodles - 1 pack.
chicken bouillon- 1 l
soy sauce- 5 tbsp. l.
garlic - 2 cloves
spices to taste.

How to cook ramen in Korean

Usually, korean food cooks quickly. Let's look at how to cook korean ramen at home:

Rinse the pork pulp under cold water and cut into medium sized cubes. Season it with spices, add finely chopped garlic, 2 tbsp. l. soy sauce. Mix thoroughly and leave for 10–15 minutes.
In a separate saucepan, bring the broth to a boil and add 3 tbsp. l. soy sauce.
Add the marinated meat to the boiling broth and bring to full readiness. After this, add the noodles and cook for another two minutes.

Eat oriental dish you also need to do it correctly - first using Chinese chopsticks they eat noodles, meat and other ingredients, and then drink the broth.

Using the soup recipe in Everyday life, you will diversify the diet of your loved ones and delight them with new taste sensations.

Ramen (aka Ramen) – a classic asian cuisine. Three countries at once - Japan, China and Korea consider it theirs national dish. Something between a first and second course, Ramen has gained popularity in many parts of the world.

In essence, Ramen is fast food, but not in the negative sense to which we are accustomed, but in its original meaning - fast, satisfying and inexpensive food. Indeed, compared to most similar dishes, Ramen cooks very quickly, is highly nutritious, consists mainly of accessible and inexpensive ingredients, and has excellent taste.

Today, I propose to prepare one of the popular versions of Ramen - Tori Ramen or chicken ramen. It's easy tasty dish has long been my favorite. I practically cook it all year round, but it especially helps me out in the cold season. Sometimes you come home chilled and tired. You have neither the strength nor the desire to cook something substantial, this is where ramen comes to the rescue - you 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 don’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. Can be used vegetable broth, mushrooms, tofu, beans and vegetables - the dish will be vegetarian. You can make ramen with beef, pork, poultry or fish. You can add herbs, vegetables, eggs or limit minimum set ingredients - each option will turn out delicious in its own way.

Separate the chicken meat from the bones and remove the skin. The Japanese are principled in this matter and advise using chicken thighs- they taste the best.

If time allows, cover the bones with cold water and add a little salt and pepper. You can also add a quarter of an onion, a couple of carrot pieces and Bay leaf. Bring water to a boil and cook for 10–15 minutes. You'll have a light, fresh chicken broth for your ramen. You can also use ready-made vegetable or chicken broth, or just water.

If desired, you can also boil the egg for ramen at the same time.

The Japanese have their own technology for this: cooled eggs need to be placed in boiling water (use a slotted spoon or a spoon). There should be just enough water to cover the eggs. Boil the eggs at a constant, gentle boil of water for 6–6.5 minutes - then the yolk will remain liquid, or 8–9 minutes - if you prefer a hard-boiled egg. I like the medium option and boil the eggs for exactly 7 minutes. When the eggs are ready, immediately place them in ice water.

If you plan to prepare the ramen ahead of time, you can marinate the boiled eggs. Mix 2 tbsp. soy sauce, 2 tbsp. mirin or wine and 6 tbsp. water. Place the marinade and peeled chilled boiled eggs in a sealed bag. Tie the bag tightly so that a minimum of air remains inside and the eggs are completely immersed in the marinade. Place in the refrigerator for 3-4 hours, or better yet, overnight.

Chop the ginger root, onion and garlic. Mainly used green onions– 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 spoons to the bottom of the pan vegetable oil, ideally sesame. Add onion, ginger and garlic and sauté for about 1 minute until fragrant.

IN small quantity dissolve 2-3 tbsp of broth. miso paste.

Add broth, miso paste, soy sauce, and 1 tablespoon more if using. sesame oil.

Bring the broth to a boil. Add chicken pieces and vegetables as desired. I added a handful of frozen mushrooms. Reduce heat to medium and simmer for another 3-5 minutes until chicken is cooked through.

The last stage is noodles. I use fresh egg noodles for ramen, but any wheat, egg or rice noodles instant cooking, udon or soba.

You can also try using thin wheat spaghetti. Boil them separately, place a portion in a plate and fill with broth with meat and vegetables.

Add the noodles to the pan and cook together for a few more minutes until the noodles are done (according to package instructions).

Serve a serving of ramen, topped with a boiled or pickled egg, sprinkled with fresh herbs or green onions. If desired, you can add a little fresh ginger root.

Ramen is ready! Bon appetit!

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 by the fact that this vermicelli needs to be boiled. How to prepare it and whether it is edible, read further in the review.

● I, like many others, became interested in what Chan Ramen is. After a short analysis of gullo 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. A "Chan" ("Deng Chan") name korean paste, on the basis of which the broth is created.

● Ramen- This wheat noodles, which is extremely popular in Japan and Korea. The homeland of ramen is China. These noodles are cheap, nutritious and quick to prepare.

● Packaging and contents

● At the beginning I will mention the cost of one pack, it is 44 rubles (autumn 2015, Omsk). Inside the package there are: a briquette of vermicelli and two bags of spices, one of them with dried vegetables, and the second with seasoning broth.

● Dry noodles are denser than regular noodles and eating them dry is not as pleasant as eating regular instant noodles in the same form.

● Spice packets tear well along the marked break line. Dried vegetables are magnetized to the bag they are in, making them difficult to shake out.

● Dried vegetables very little, a pinch of herbs and a couple of pieces of dried mushrooms.

● I really liked the taste of the broth-seasoning, 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 package.

● I poured two glasses of water into the pan, brought it to a boil, added spices, and added a briquette of vermicelli there.. After a couple of minutes, the vermicelli softens, the briquette easily loses its shape if you “fluff” it with a fork. I simmered the noodles over low heat for about seven minutes. She stirred it, lifting the vermicelli attached to the fork high so that it was saturated with oxygen. Sometimes I closed the lid for a short time.

● If splashes of broth get on the countertop or stove, it is better to wipe them off immediately, otherwise they will dry out later and will be more difficult to wipe off. As far as I noticed, the broth does not stain the surface.

● Result and tastequality

● The resulting dish looks like " live food". Vermicelli is different from what is found in ordinary instant packages. After cooking, it is soft, 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 delicious, I liked it. It was moderately spicy and salty, which is quite natural, because the same characteristics are possessed by the broth base, which gives the key taste to the food. During cooking, the pieces of dried mushrooms managed to soften, but of course, they differ in taste from “ordinary”, “real” mushrooms.

● Immediately after cooking, the vermicelli is very hot, it’s hard for me to eat dishes at this temperature, I don’t really feel the taste, I get burned. You have to wait for it to cool down. If you like hot food, then this will not be a minus for you. While eating, I came across a plastic piece of garlic on my tooth(you can even see it in the photo) - when chewed, it is absolutely tasteless.

● The taste of the broth - I couldn’t figure out whether it was 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 by reading the composition of the “seasoning broth”. In general, this beef flavored vermicelli.

● The main advantage is that there is a lot of noodles, so the dish is hearty. The impressions after the meal are pleasant. The stomach is full, warm and cozy. Intestines after Chan Ramen - no pain, no heartburn.

● Let's summarize

● I’m unlikely to 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’ve been eating it for a very long time. The main advantage of the dish is its satiety. The main disadvantage is that after eating you need to wash a bunch of dishes: both the saucepan and the plate.

● It’s actually difficult to tell whether it’s fast food or independent dish. The latter is supported by the facts that vermicelli must be cooked. In favor of the first - that this is still an ordinary “beach package” with the usual briquette of dry noodles and seasonings. A dish like this can't stand up to the level homemade food, although he tries to disguise himself as her

● In general, I recommend that everyone who likes to indulge in instant noodles try it.

● ADDENDUM dated 06.11.15

● I recently tried regular Doshiraki in “baths”, both chicken and beef: they are very, very different from Chan Ramen. They give the impression of being “toyish” and frivolous. Although beef Doshirak has essentially the same broth base, it tastes like heaven and earth. The doshirak in the tub is spicy, the noodles are indistinct. U Chan Ramen- the taste is much softer, there is no that burning spiciness. If I choose vermeshes from the Doshirak family, I will prefer Chan Ramen, despite the fact that it still has to be cooked.

Original Ramen soup - delicious and hearty dish Japanese cuisine, which is especially popular in Korea and China. It consists of thin noodles with the addition of meat, eggs, vegetables, sauce and aromatic spices. Thanks to well-chosen ingredients, the treat has an unforgettable aroma, refined taste, appetizing appearance and available for cooking at home.

Classic recipe

Oriental dish, cooked in the classic way, is the basis for other varieties of Ramen soup.

All ingredients for it must be prepared separately, observing a certain sequence, and then arrange on plates and pour in hot broth.

Required Products:

wheat noodles – 0.2 kg;
two eggs;
pork – 0.28 kg;
chicken – 0.35 kg;
four cloves of garlic;
soy sauce, herbs, hot pepper– to your taste;
celery – 3 stalks;
ginger – 23 g.

Cooking:

Rinse the chicken and pork thoroughly, then place in a pan of boiling water and cook together.
After a quarter of an hour, add chopped garlic and a few rings to the broth hot pepper, celery, some fresh herbs and a piece of ginger.
Continue cooking over low heat for about 45 minutes until the meat is tender.
Pass the finished broth through a sieve, and transfer the meat to a separate plate. Then add soy sauce to the hot liquid and stir.
Hard-boil the eggs, then cool, peel and brush with soy sauce until they turn light brown.
Boil the noodles until half cooked, then cut the pork into slices and chop the herbs.
Now put an equal amount of noodles in deep plates, add several pieces of meat to each of them, an egg cut into two parts, herbs and pour hot broth.

Japanese Ramen soup is ready. It must be served in warm with special sticks. It is advisable to offer it with sliced ripe cucumbers and tomatoes.

With pork and Japanese noodles

The recipe for this dish is quite simple, so even a novice cook can master it. For pork soup you will need Japanese noodles Soba or Somen: both varieties look beautiful in finished form and have amazing taste.

Required Products:

pork meat – 1.2 kg;
a pinch of cinnamon;
ginger – 25 g;
Japanese noodles – 0.7 kg;
salt – 18 g;
granulated sugar – 15 g;
cilantro, parsley – 5 sprigs;
soy sauce – 0.2 l.

Cooking:

Chop the pork meat into square pieces, wash thoroughly and place in a container with water. Then boil the meat for half an hour, then remove and transfer to another container, and add salt to the broth.
In a saucepan with boiled meat add ginger, sprinkle cinnamon and pour in a little broth.
Then place on the stove, boil, add sugar and soy sauce, then continue cooking in a sealed container for about three hours.
Now fill a heatproof bowl with water, bring it to a boil and add the noodles. After five minutes, drain all the liquid, remove the noodles, divide them into portions and place them in plates.
After this, fill the pan with water (1 liter) again, and when it boils, pour in the remaining broth. Then add a piece pork fat, boil for three minutes and turn off the oven.

Pour the aromatic broth into bowls with noodles, then add slices of chopped meat and sprinkle with chopped herbs. Pork soup is recommended to be consumed fresh and hot.

How to cook with beef

Beef Ramen will take a little time to prepare, since it does not require boiling the broth separately. The aromatic broth in which the egg noodles were prepared will be used as a filling.

Required Products:

beef – 0.3 kg;
water – 1.2 l;
three eggs;
egg noodles – 0.32 kg;
two garlic cloves;
ginger – 23 g;
nori – 12 g;
soy sauce – 75 ml;
salt, green onions, hot spices - as needed.

Cooking:

Wash the beef meat and cut into small cubes. Then put them in a frying pan with oil and fry for an hour. At the end, add salt, season with spices and add nori.
Boil the eggs, then remove the shells and cut into circles.
Boil water in a saucepan, then pour soy sauce into it, add ginger and chopped garlic. Then add the noodles and boil for five minutes.

Japanese soup should be served in portions, placing pieces in bowls with noodles. fried beef, egg slices and coarsely chopped green onions. A wonderful treat will lift your spirits and fill you up perfectly during your lunch break.

Tori Ramen soup with chicken

Another simple recipe Ramen soup with chicken, which can be prepared in just ten minutes. This dish will help you quickly feed your family when you don’t have time for long cooking.

Required products (per serving):

boiled chicken – 120 g;
soy sauce – 20 g;
Ramen noodles – 170 g;
carrot;
chicken broth – 0.4 l;
a clove of garlic;
sea salt– 2 g;
two feathers of green onions;
bell pepper – 40 g;
half a boiled egg.

Cooking:

Wash the peppers, carrots and garlic under running water, then chop them into long and narrow strips. Cut the chicken into large cubes.
Place the chopped meat into the boiling broth, add the chopped vegetables, pour in the sauce, add salt and cook for four minutes, then set aside.
The noodles must be cooked separately, then placed on a plate and seasoned with broth.

It is recommended to decorate the finished dish with green onion rings and add an egg cut in half. Tori Ramen soup with chicken is nutritious, appetizing and can become... a great alternative fed up with the first courses.

Cooking with squid

It will help to surprise your family and friends during dinner Japanese dish with squid. It usually contains different types seafood, and the treat is served with a specially prepared sauce.

Required Products:

sea scallops, shrimp, mussels, squid – 0.32 kg;
Ramen noodles – 0.3 kg;
small zucchini;
carrot, Bell pepper– 45 g each;
leeks, cilantro – 50 g;
soy sauce, rice wine - 60 ml each;
sesame, ginger, garlic - at your discretion.

Cooking:

Place seafood in a frying pan with olive oil, add to them ground ginger, chopped garlic and fry for five minutes.
Cook the noodles according to the instructions on the package.
Combine rice wine with soy seasoning, then add finely chopped herbs and mix.
Pour the resulting sauce over the noodles laid out on plates and sprinkle with sesame seeds.

Spicy Ramen soup with seafood is ready.

It is advisable to consume it immediately, since the cooled treat loses its aroma and will not be as tasty.

Japanese first course with fish

Lovers will really like this soup. fish dishes. It contains many vegetables that harmonize wonderfully with a delicate broth of cod, carp or trout.

Required Products:

onions, broccoli, carrots - 50 g each;
corn – 180 g;
fish (any) – 0.32 kg;
eggs (boiled) – 2 pcs.;
Japanese noodles – 55 g;
soy sauce – 25 ml;
ground pepper, sea salt - to your taste.

Cooking:

Gut the fish, wash and cook. Remove the finished meat, separate the fillet from the bones and cut into square pieces. Strain the broth and pour it back into the pan.
Peel the onions and carrots, rinse under running water and cut into small rectangles. Chop the cabbage into thin strips.
Place the chopped vegetables along with the corn in a frying pan and fry in fat until golden brown.
Then boil the noodles and place them in serving bowls.
Boil the fish broth, add salt, sauce and other spices. Boil for about a minute, then turn off the burner.
Now add each portion of noodles stewed vegetables, put a few fish pieces, pour over the broth and garnish with egg halves.

Place the Japanese Ramen soup with fish on the table and offer it to everyone present to try. It should be served with wooden chopsticks.

Asian soup Kimchi Ramen

The recipe for this treat includes using spicy cabbage kimchi, which is added to the dish to give it a peculiar, pleasantly spicy taste. Part Asian soup Meat is not included, so it is suitable for vegetarian meals.

Required Products:

Ramen noodles – 0.43 kg;
kimchi cabbage – 200 g;
champignons – 130 g;
nori – 60 g;
water – 2.6 l;
tofu cheese – 0.4 kg;
hot seasonings, green onions, coarse salt- to taste.

Cooking:

Pour water into a saucepan, then boil it, add salt and add noodles.
After a minute, add tofu, sliced mushrooms, add spices and cook for another four minutes.
After this, place the soup in large bowls, top with kimchi, nori and chopped herbs.

Asian Kimchi Ramen soup can also be prepared using meat broth from veal or pork, then complement the dish boiled eggs- It will also turn out very tasty. Bon appetit!