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Recipes

How to make homemade traditional Tokyo soya ramen

22 February 2017

Following on from our last article, Ramen: What It Is And How To Make It Yourself, we said that we would provide you with another step by step guide to making your very own, homemade broth – with meat – to pair with your ramen noodles, ultimately making the delicious dish; ramen.

For this particular recipe, we are going to focus on the traditional Tokyo soya option, as this is a good mid-level, all round choice that will suit most people’s tastes. Below you will find a list of ingredients required, followed by a step by step method to accomplish a homemade ramen dish to be proud of!

Try it for yourself and let us know what you think:

Ingredients

(Serves 4)

For the stock, you will need the following:

  • 3 cups of chicken stock
  • 2 slices of ginger
  • 2 cups water
  • 3 garlic cloves
  • A dash of chilli powder
  • 1 tsp white sugar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Chinese five spice
  • 4 tbsp. soy sauce (preferably Japanese soy sauce)

For the topping, you will need the following:

  • 400g sliced cooked pork or chicken breast (marinate in soy sauce and garlic)
  • 375g ramen noodles
  • 100g baby English spinach leaves
  • 4tbsp corn kernels
  • 1 slice of Naturo Maki
  • 2 hard-boiled eggs, peeled and halved

For the garnish stock, you will need the following:

  • sliced green spring onions (shallots)
  • 1 sheet of sliced nori seaweed paper (5cm by 1/2cm each)
  • sprinkle of sesame seeds

Method

  1. First off, you will need to slice and fry the chicken or pork in a frying pan along with one clove of chopped garlic, your soy sauce and your sesame oil. Once cooked through using a medium heat, place into a bowl and put this to one side.
  2. Place your freshly-made ramen noodles into a pot of boiling water, and allow to cook for five minutes before straining.
  3. Now take a large saucepan, place the chicken stock, soy and Worcestershire sauce, five spice, four pieces of halved garlic cloves, ginger, and chilli powder together and bring to boil.
  4. Once brought to the boil, reduce to simmer for a further five minutes. Taste the stock and make sure it is to your liking. If you feel your stock isn’t salty enough, add some more soy, and if it's the reverse, then add some more sugar.
  5. The next step is to divide the noodles into four soup bowls. Place the meat on top of the noodles, with the spinach, half egg, and 1 table spoon or corn kernels to each bowl.
  6. Bring the stock to boil once again, then take it off and divide the stock up between the four bowls.
  7. Finally, you should sprinkle the nori shavings evenly, followed by the spring onions and sesame seeds on top of each bowl.
  8. Serve and enjoy!
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