Easiest Ramen (that's not instant ramen) 3 different ways

30 mins
Serves 1
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Directions

  1. 1In a medium pot, add 1 quart of water and two 2-inch squares of kombu. Heat over medium heat until steamy hot, let steep for about 5 minutes. Do not let it boil.
  2. 2In a medium pot, add 1 quart of water and two 2-inch squares of kombu. Heat over medium heat until steamy hot, let steep for about 5 minutes. Do not let it boil.
  3. 3In a medium pot, add 1 quart of water and two 2-inch squares of kombu. Heat over medium heat until steamy hot, let steep for about 5 minutes. Do not let it boil.
  4. 4Cut off the heat, add 1.25 cups of bonito flakes, cover with lid, and let steep for 8–10 minutes. Strain.
  5. 5Cut off the heat, add 1.25 cups of bonito flakes, cover with lid, and let steep for 8–10 minutes. Strain.
  6. 6Cut off the heat, add 1.25 cups of bonito flakes, cover with lid, and let steep for 8–10 minutes. Strain.
  7. 7In a large saucepan over medium-high heat, add oil to coat. Add thinly sliced shiitake mushrooms and let sear, stirring occasionally for 2–3 minutes, then remove. Add thinly sliced white parts from two green onions, two cloves of lightly crushed garlic, and 1 inch of grated ginger.
  8. 8In a large saucepan over medium-high heat, add oil to coat. Add thinly sliced shiitake mushrooms and let sear, stirring occasionally for 2–3 minutes, then remove. Add thinly sliced white parts from two green onions, two cloves of lightly crushed garlic, and 1 inch of grated ginger.
  9. 9In a large saucepan over medium-high heat, add oil to coat. Add thinly sliced shiitake mushrooms and let sear, stirring occasionally for 2–3 minutes, then remove. Add thinly sliced white parts from two green onions, two cloves of lightly crushed garlic, and 1 inch of grated ginger.
  10. 10Sauté until fragrant, about 30–45 seconds. Add 6 cups of stock and bring to a boil. Reduce heat to low and simmer for 5–10 minutes. Add soy sauce and optionally shio koji.
  11. 11Sauté until fragrant, about 30–45 seconds. Add 6 cups of stock and bring to a boil. Reduce heat to low and simmer for 5–10 minutes. Add soy sauce and optionally shio koji.
  12. 12Sauté until fragrant, about 30–45 seconds. Add 6 cups of stock and bring to a boil. Reduce heat to low and simmer for 5–10 minutes. Add soy sauce and optionally shio koji.
  13. 13Taste and season lightly with salt.
  14. 14Taste and season lightly with salt.
  15. 15Taste and season lightly with salt.
  16. 16In a mixing bowl combine 2 tablespoons of soy sauce, 1 tablespoon of honey, 2 teaspoons of light corn syrup, and 1 clove of finely chopped garlic. Mix together.
  17. 17In a mixing bowl combine 2 tablespoons of soy sauce, 1 tablespoon of honey, 2 teaspoons of light corn syrup, and 1 clove of finely chopped garlic. Mix together.
  18. 18In a mixing bowl combine 2 tablespoons of soy sauce, 1 tablespoon of honey, 2 teaspoons of light corn syrup, and 1 clove of finely chopped garlic. Mix together.
  19. 19Place boneless chicken thighs skin-side down in a hot pan and sear for 3 minutes, then flip. Reduce heat to medium and cook for 4–6 more minutes until cooked through.
  20. 20Place boneless chicken thighs skin-side down in a hot pan and sear for 3 minutes, then flip. Reduce heat to medium and cook for 4–6 more minutes until cooked through.
  21. 21Place boneless chicken thighs skin-side down in a hot pan and sear for 3 minutes, then flip. Reduce heat to medium and cook for 4–6 more minutes until cooked through.
  22. 22Brush with glaze, flipping occasionally for about 1 minute.
  23. 23Brush with glaze, flipping occasionally for about 1 minute.
  24. 24Brush with glaze, flipping occasionally for about 1 minute.
  25. 25In a large pot or rondeau over medium-high heat, add oil to coat the bottom. Once hot, add ⅓ pound of ground pork, break it up with a wooden spoon, and let it cook for 4 minutes, stirring often.
  26. 26In a large pot or rondeau over medium-high heat, add oil to coat the bottom. Once hot, add ⅓ pound of ground pork, break it up with a wooden spoon, and let it cook for 4 minutes, stirring often.
  27. 27In a large pot or rondeau over medium-high heat, add oil to coat the bottom. Once hot, add ⅓ pound of ground pork, break it up with a wooden spoon, and let it cook for 4 minutes, stirring often.
  28. 28Add 5 thinly sliced shiitake mushrooms and season lightly with salt. Cook, stirring often, until softened and beginning to brown.
  29. 29Add 5 thinly sliced shiitake mushrooms and season lightly with salt. Cook, stirring often, until softened and beginning to brown.
  30. 30Add 5 thinly sliced shiitake mushrooms and season lightly with salt. Cook, stirring often, until softened and beginning to brown.
  31. 31Add 3 thinly sliced green onions, 1 finely chopped shallot, and 1 inch of grated ginger. Sauté until fragrant, about 1–2 minutes.
  32. 32Add 3 thinly sliced green onions, 1 finely chopped shallot, and 1 inch of grated ginger. Sauté until fragrant, about 1–2 minutes.
  33. 33Add 3 thinly sliced green onions, 1 finely chopped shallot, and 1 inch of grated ginger. Sauté until fragrant, about 1–2 minutes.
  34. 34Add sugar, toasted sesame oil, ground white pepper, and doubanjiang. Cook for 1 minute.
  35. 35Add sugar, toasted sesame oil, ground white pepper, and doubanjiang. Cook for 1 minute.
  36. 36Add sugar, toasted sesame oil, ground white pepper, and doubanjiang. Cook for 1 minute.
  37. 37Add 1.5 cups of dashi and 1 quart of chicken stock. Bring to a boil and cook for 3–4 minutes.
  38. 38Add 1.5 cups of dashi and 1 quart of chicken stock. Bring to a boil and cook for 3–4 minutes.
  39. 39Add 1.5 cups of dashi and 1 quart of chicken stock. Bring to a boil and cook for 3–4 minutes.
  40. 40Cut off heat, add miso, and whisk aggressively.
  41. 41Cut off heat, add miso, and whisk aggressively.
  42. 42Cut off heat, add miso, and whisk aggressively.
  43. 43Add cooked ramen noodles to a bowl, ladle broth on top, add half of a soft boiled egg, spoonfuls of fresh raw corn, thinly sliced green onions, pickled ginger, and chili oil.
  44. 44Add cooked ramen noodles to a bowl, ladle broth on top, add half of a soft boiled egg, spoonfuls of fresh raw corn, thinly sliced green onions, pickled ginger, and chili oil.
  45. 45Add cooked ramen noodles to a bowl, ladle broth on top, add half of a soft boiled egg, spoonfuls of fresh raw corn, thinly sliced green onions, pickled ginger, and chili oil.
  46. 46In a large pot add cold water, 2.5 pounds of pork hocks, and 2 pounds of pork neck bones. Heat over medium-high, bring to a boil and cook for 5 minutes. Skim any scum and discard.
  47. 47In a large pot add cold water, 2.5 pounds of pork hocks, and 2 pounds of pork neck bones. Heat over medium-high, bring to a boil and cook for 5 minutes. Skim any scum and discard.
  48. 48In a large pot add cold water, 2.5 pounds of pork hocks, and 2 pounds of pork neck bones. Heat over medium-high, bring to a boil and cook for 5 minutes. Skim any scum and discard.
  49. 49Dump bones into a colander, rinse with cold water, and place in a pressure cooker or Instant Pot. Add water to cover, 2 sheets of gelatin, and ½ pound of solid raw pork fat.
  50. 50Dump bones into a colander, rinse with cold water, and place in a pressure cooker or Instant Pot. Add water to cover, 2 sheets of gelatin, and ½ pound of solid raw pork fat.
  51. 51Dump bones into a colander, rinse with cold water, and place in a pressure cooker or Instant Pot. Add water to cover, 2 sheets of gelatin, and ½ pound of solid raw pork fat.
  52. 52Pressure cook on high for 1.5 hours.
  53. 53Pressure cook on high for 1.5 hours.
  54. 54Pressure cook on high for 1.5 hours.
  55. 55Release pressure, remove cooked fat, and add to a blender. Add about 1 quart of broth to the blender and blend until smooth.
  56. 56Release pressure, remove cooked fat, and add to a blender. Add about 1 quart of broth to the blender and blend until smooth.
  57. 57Release pressure, remove cooked fat, and add to a blender. Add about 1 quart of broth to the blender and blend until smooth.
  58. 58Strain unblended broth into a medium pot. Add roughly chopped green onions, 5 cloves of lightly bruised garlic, and 1 inch of sliced ginger.
  59. 59Strain unblended broth into a medium pot. Add roughly chopped green onions, 5 cloves of lightly bruised garlic, and 1 inch of sliced ginger.
  60. 60Strain unblended broth into a medium pot. Add roughly chopped green onions, 5 cloves of lightly bruised garlic, and 1 inch of sliced ginger.
  61. 61Add emulsified broth from blender. Bring to a boil over medium-high heat and reduce to medium, simmer for 10–20 minutes.
  62. 62Add emulsified broth from blender. Bring to a boil over medium-high heat and reduce to medium, simmer for 10–20 minutes.
  63. 63Add emulsified broth from blender. Bring to a boil over medium-high heat and reduce to medium, simmer for 10–20 minutes.
  64. 64In a small saucepan add ¼ cup of sake and bring to a boil. Boil for 30 seconds, cut off heat and add ½ cup soy sauce, ½ cup mirin, and ¼ cup shiro dashi.
  65. 65In a small saucepan add ¼ cup of sake and bring to a boil. Boil for 30 seconds, cut off heat and add ½ cup soy sauce, ½ cup mirin, and ¼ cup shiro dashi.
  66. 66In a small saucepan add ¼ cup of sake and bring to a boil. Boil for 30 seconds, cut off heat and add ½ cup soy sauce, ½ cup mirin, and ¼ cup shiro dashi.
  67. 67Add tare to ramen bowl, season lightly with salt. Ladle broth into bowl, taste, and add more tare or salt if needed.
  68. 68Add tare to ramen bowl, season lightly with salt. Ladle broth into bowl, taste, and add more tare or salt if needed.
  69. 69Add tare to ramen bowl, season lightly with salt. Ladle broth into bowl, taste, and add more tare or salt if needed.
  70. 70Add cooked ramen noodles, chashu or other cooked protein, thinly sliced green onions, soft boiled egg, and nori. Finish with toasted sesame oil.
  71. 71Add cooked ramen noodles, chashu or other cooked protein, thinly sliced green onions, soft boiled egg, and nori. Finish with toasted sesame oil.
  72. 72Add cooked ramen noodles, chashu or other cooked protein, thinly sliced green onions, soft boiled egg, and nori. Finish with toasted sesame oil.

Ingredients

  • 1 quart water
  • 1 quart water
  • 1 quart water
  • 2 2-inch squares kombu (dried seaweed)
  • 2 2-inch squares kombu (dried seaweed)
  • 2 2-inch squares kombu (dried seaweed)
  • 1.25 cup bonito flakes (katsuobushi)
  • 1.25 cup bonito flakes (katsuobushi)
  • 1.25 cup bonito flakes (katsuobushi)
  • 6 cups chicken stock
  • 6 cups chicken stock
  • 6 cups chicken stock
  • 6 cups dashi (Japanese sea stock)
  • 6 cups dashi (Japanese sea stock)
  • 6 cups dashi (Japanese sea stock)
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 4 shiitake mushrooms
  • 4 shiitake mushrooms
  • 4 shiitake mushrooms
  • 2 green onions
  • 2 green onions
  • 2 green onions
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 2 teaspoons light corn syrup
  • 2 teaspoons light corn syrup
  • 2 teaspoons light corn syrup
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 4 boneless chicken thighs
  • 4 boneless chicken thighs
  • 4 boneless chicken thighs
  • 0.25 cup salt
  • 0.25 cup salt
  • 0.25 cup salt
  • 1 touch shio koji
  • 1 touch shio koji
  • 1 touch shio koji
  • 1 dry ramen noodles
  • 1 dry ramen noodles
  • 1 dry ramen noodles
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 thinly sliced green onion
  • 1 thinly sliced green onion
  • 1 thinly sliced green onion
  • 1 strips of nori
  • 1 strips of nori
  • 1 strips of nori
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame oil
  • 0.33 pound ground pork
  • 0.33 pound ground pork
  • 0.33 pound ground pork
  • 5 shiitake mushrooms
  • 5 shiitake mushrooms
  • 5 shiitake mushrooms
  • 3 green onions
  • 3 green onions
  • 3 green onions
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame oil
  • 0.5 teaspoon ground white pepper
  • 0.5 teaspoon ground white pepper
  • 0.5 teaspoon ground white pepper
  • 2 teaspoons doubanjiang
  • 2 teaspoons doubanjiang
  • 2 teaspoons doubanjiang
  • 1 tablespoon mirin
  • 1 tablespoon mirin
  • 1 tablespoon mirin
  • 1.5 cups dashi
  • 1.5 cups dashi
  • 1.5 cups dashi
  • 1 quart chicken stock
  • 1 quart chicken stock
  • 1 quart chicken stock
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 3.5 tablespoons miso
  • 3.5 tablespoons miso
  • 3.5 tablespoons miso
  • 2 spoonfuls corn
  • 2 spoonfuls corn
  • 2 spoonfuls corn
  • 1 little bit pickled ginger
  • 1 little bit pickled ginger
  • 1 little bit pickled ginger
  • 1 generous drizzle chili oil
  • 1 generous drizzle chili oil
  • 1 generous drizzle chili oil
  • 2.5 pounds pork hocks
  • 2.5 pounds pork hocks
  • 2.5 pounds pork hocks
  • 2 pounds pork neck bones
  • 2 pounds pork neck bones
  • 2 pounds pork neck bones
  • 2 sheets gelatin
  • 2 sheets gelatin
  • 2 sheets gelatin
  • 0.5 pound pork fat
  • 0.5 pound pork fat
  • 0.5 pound pork fat
  • 0.25 cup sake
  • 0.25 cup sake
  • 0.25 cup sake
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.5 cup mirin
  • 0.5 cup mirin
  • 0.5 cup mirin
  • 0.25 cup shiro dashi
  • 0.25 cup shiro dashi
  • 0.25 cup shiro dashi
  • 1 chashu
  • 1 chashu
  • 1 chashu

Equipment

saucepanpotblenderstrainerwhiskwooden spoontongsknifetorch