Japanese·non-vegetarian·medium

Japanese Ramen

Name: Japanese Ramen
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 400g Ramen noodles; 1 liter Chicken broth; 4 tbsp Soy sauce; 2 tbsp Mirin; 4, chopped Green onions; 4 Soft-boiled eggs; 4, cut into strips Nori sheets; 100g Bamboo shoots; 200g, sliced Chashu pork; 1 tbsp Sesame seeds

Alright folks, let me tell you about my journey with Japanese Ramen. One time, I accidentally used twice the amount of soy sauce in the broth, and boy, it was a salty surprise! Lesson learned: always double-check your measurements, no matter how confident you are in your cooking skills. Now, a unique tip for you - when cooking the ramen noodles, add a splash of sesame oil to the boiling water for extra flavor. Trust me, it makes a difference! So, here's how you rock this Japanese Ramen recipe: start by simmering the chicken broth with soy sauce and mirin. While that's bubbling away, cook your noodles to perfection. When everything's ready, assemble your bowl with noodles, broth, and all the toppings. Oh, and don't forget the soft-boiled eggs - they're the cherry on top! Get ready to savor the rich umami flavors of this homemade Japanese Ramen. It's a bowl of comfort with a touch of my own salty mishap. Enjoy!

50 min(prep 20 + cook 30)

4 servings

540 kcal

4.7

Ingredients

Ramen noodles400g
Chicken broth1 liter
Soy sauce4 tbsp
Mirin2 tbsp
Green onions4, chopped
Soft-boiled eggs4
Nori sheets4, cut into strips
Bamboo shoots100g
Chashu pork200g, sliced
Sesame seeds1 tbsp

Nutrition

540 kcalper serving

Protein30g25%

Carbs70g57%

Fat15g12%

Fiber3g2%

Sugar4g3%

Directions

1
In a large pot, bring the chicken broth to a simmer and add soy sauce and mirin.
2
Meanwhile, cook the ramen noodles according to package instructions, then drain and set aside.
3
To serve, place the noodles in bowls, pour the hot broth over them, and top with green onions, soft-boiled eggs, nori, bamboo shoots, chashu pork, and sesame seeds.

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